DIY Quick and Easy Spicy Pumpkin Pie

Tom loves pumpkin pie! Although apple is his favorite, pumpkin is knockin' on the door. Since this is winter and pumpkins are available, pumpkin pie is on his mind. So, being the holiday season, I've been doing a lot of baking and wanted to make Tom a pie but looked for a quick and no fuss way to make it. He suggested we buy the pie crust so that's what we did.

Since the ready made pie crusts are smaller than the pie plate I regularly use, I adjusted the recipe to fill two pie crusts that we bought. We bought one vanilla wafer and one graham cracker crust. We later tried the chocolate and it is really good. The graham cracker crust has a bit more flavor and chocolate or graham are his favorites. The outside rim gets nice and crispy to add a bit more flavor to the last few bites. It literally took me less than 10 minutes from the start to putting the pies in the oven. They were delicious!

For two store bought crusts, you add 50% more of each ingredient than for one homemade (larger) crust. So here's the recipe.

SERVES:           14-16 pieces
PREP TIME:       less than 10 minutes! 
COOK TIME:      45 minutes

INGREDIENTS:
2 ready made pie crusts
1 1/2 cans of 15 ounce pumpkin (I use organic pumpkin)
1 can of fat free evaporated milk 15 ounces
4 extra large eggs or 5 large eggs
2 1/4 teaspoons cinnamon
3/4 teaspoon ginger
3/4 teaspoon nutmeg
3/4 cup brown sugar

PREPARATION:
1. Combine the pumpkin, brown sugar, cinnamon, ginger and nutmeg in a large mixing bowl.
2. Blend in the eggs with a wire whisk.
3. Gradually stir in the evaporated milk. (Make sure you get all the creamy stuff at the bottom of the can.)
4. Pour the filling into the pie crusts and place in the oven at 375*F for 45 minutes. NOTE: Only fill the pie crusts to about 3/4 full then move them to the oven and place on the shelf. Add the remainder of the filling into the crusts at this point. This will avoid having the filling spill as the pie crusts are not as stable as a ceramic pie plate. Watch to make sure the edges don't burn. They will turn brown but should not burn.

PLATING:
Divide the pie for portions appropriate to your liking and add a dollop of whipped cream or Cool Whip if so desired.

Bon appetit,
Tom and Anita

Ps; Here's the link for the pumpkin pie recipe with our pie crust which is awesome and low fat. Our Pumpkin Pie & Crust 

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DIY Quick and Easy Spicy Pumpkin Pie

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