Hello Friends!! Such a beautiful day here today, and should be outside right now, but seeing as I have not been able to blog for a couple of days, I had better share another recipe with my friends.
Today, I am going to share my hubby's favorite dessert!! Hope you all enjoy this one!

Pumpkin Pie with Graham Crumb Crust

Graham Crumb Crust

1 and 1/2 cups of graham crumbs
1/4 cup white sugar
1/3 cup margarine
1 egg white

(I make this triple for my 2 deep dish 9" pie plates. If they are regular pie plates, then one recipe per 9" pie plate.)

Combine ingredients thoroughly. Press over bottom and sides of pie plate, evenly. Paint crust with egg white.
Do not bake crust before filling with pumpkin.

Pumpkin Pie Filling

3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
2 eggs (plus extra egg yolk from egg wash)
1 (15oz) can pure pumpkin
1 (12 oz) can evaporated milk

Preheat oven to 425 degrees F.
Combine the spices. Beat lightly, eggs plus egg yolk, in a large bowl. Stir in pumpkin and spices. Then gradually add milk, stirring as you do. Pour mixture into crumb shell.
Bake for 15 minutes, then reduce the temperature to 350 degrees F.
Bake for another 40-50 minutes or until knife, when inserted near the center of the pie, comes out clean.
Cool on wire rack for about 2 hours.
Refrigerate.

Note: If I have more pie filling than I have crust, then I will often pour it into a casserole or glass pan of some sort, and bake it with the pie for the same time - hubby loves pumpkin custard even without the crust.

Pie fresh from oven

 

Side view of baked pie

Bowl of custard - a little bigger than a ramkin.

Side view of custard.