Pumpkin Pie Recipe

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2-1/2 cups Honey Maid Graham Crumbs; 1/2 cup butter, melted; 3 eggs, beaten, divided; 1 can (796 mL) pumpkin; 1-1/2 cups half-and-half; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1-1/2 tsp. pumpkin pie spice; 1 tsp. ground ginger; 2 cups thawed Cool Whip Whipped Topping

Servings: persons

2-1/2 cups Honey Maid Graham Crumbs
1/2 cup butter, melted
3 eggs, beaten, divided
1 can (796 mL) pumpkin
1-1/2 cups half-and-half
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 tsp. pumpkin pie spice
1 tsp. ground ginger
2 cups thawed Cool Whip Whipped Topping

1
Heat oven to 400F.
2
Mix graham crumbs and butter; press half onto bottom and up side of each of 2 (9-inch) pie plates.
3
Brush lightly with some of the egg.
4
Bake 4 min.
5
Meanwhile, mix remaining eggs with all remaining ingredients except Cool Whip until well blended.
6
Pour pumpkin filling evenly into crusts.
7
Bake 15 min.
8
Reduce oven temperature to 350F.
9
Bake 40 to 45 min.
10
or until toothpick inserted in centres comes out clean.
11
Cool completely.
12
Top each slice with 1 Tbsp.
13
Cool Whip just before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-1/2 cups Honey Maid Graham Crumbs, 1/2 cup butter, melted, 3 eggs, beaten, divided, 1 can (796 mL) pumpkin, and more.

Yes, Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie

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