This promo recipe was clipped from packaging of some sort and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Recipe Clipping For Pumpkin PiePUMPKIN PIE

1 Keebler Graham Cracker Ready-Crust brand pie crust
1 large egg yolk, slightly beaten
3 large egg yolks, slightly beaten
1 1/2 cups canned pumpkin
2/3 cup sugar
1/2 teaspoon salt
1 1/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 1/4 cups undiluted evaporated milk

Preheat oven to 375°F. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven.

Combine 3 egg yolks, pumpkin, sugar, salt and spices. Gradually add evaporated milk. Mix well. Pour into crust; bake on baking sheet for 10 minutes. Reduce heat to 350°F and continue baking for 45 minutes, or until knife inserted near center of pie comes out clean. Cool before serving. Garnish if desired.

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One Response to Pumpkin Pie Recipe – Graham Cracker Crust

Published 26 April, 2012 in 4:10 pm

i appreciate the use of a beaten egg yolk to bind the graham cracker crust and to avoid burning it as the pumpkin pie filling bakes. i wonder if you could substitute almond milk for the evaporated milk, for those who want to avoid milk.

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