Pumpkin Pie with Graham Cracker Crust

I didn't want to risk my first pumpkin pie for Thanksgiving (I didn't really like pumpkin pie growing up, but I'm giving it another shot since I now like pumpkin bread, etc) I wanted to make a test pie...hey, it's a dirty job. I didn't have time to make and pre-bake a pie crust so I found a recipe for one using a graham cracker crust on the Eagle Brand website.


Ingredients
1 (6-ounce) packaged graham cracker pie crust
1 (15-ounce) can pumpkin (2 cups)
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
2 teaspoons pumpkin pie spice

Instructions
Preheat oven to 425F. Whisk pumpkin, EAGLE BRAND, eggs and pumpkin pie spice. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool.
Garnish as desired. Store leftovers covered in refrigerator.



Easy enough to whip up - I will say, grab a couple of those mini crusts because it makes about a pie and a half for a store bought, 6 oz pie crust.

Turns out I do like pumpkin pie!