Since Thanksgiving is next week, I thought I’d be cliche and share a pumpkin pie recipe. I was never a big fan of it growing up. My grandma made it EVERY thanksgiving. When I was about 17 I baked my first pie with her and it was her famous pumpkin pie. I found my love for baking a few years ago and have made it every year for Thanksgiving. I miss and think of her every time I make it. I love this recipe because it’s really easy and a fun twist on the traditional pumpkin pie.
What you’ll need:
1 prepared graham cracker pie crust
For the cream cheese layer:
4 oz. cream cheese
1 tbsp. sugar
1 tbsp. evaporated milk
For the pie filling:
1 30 oz. can Libby’s easy pumpkin pie mix
2/3 cup evaporated milk
What you’ll do:
Preheat oven to 425 degrees.
Whisk together cream cheese, sugar, 1 tbsp. evaporated milk until smooth.
Carefully spread mixture on bottom of crust, set aside.
In a large bowl, mix together pumpkin pie mix, evaporated milk, and eggs.
Pour on top of cream cheese mixture in pie crust.
** I like to put the pie on a foil lined baking sheet just in case I fill it too high and goes over the edge.
Bake for 15 minutes. Decrease oven heat to 350 degrees and continue baking for 50-60 minutes.