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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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try this variation of pumpkin pie Ingredients:
2 cups graham cracker crumbs |
1/4 cup butter, melted and cooled |
1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon |
1 tablespoon sugar |
3 large eggs, room temperature |
1 (15 ounce) can pumpkin puree (about 1 1/2 cups) |
1 cup brown sugar |
1/4 cup unsweetened cocoa powder |
1 teaspoon ground cinnamon (or pumpkin pie spice) |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1/8 teaspoon freshly ground nutmeg |
1/2 teaspoon salt |
1/2 teaspoon vanilla extract |
2/3 cup 2% low-fat milk |
Directions:
1. Preheat oven to 350°F.
2. Combine all crust ingredients into a medium bowl and stir to combine. Press wet crumbs into the bottom and sides of a 9 or 10 inch pie plate.
3. Bake 12-15 minutes, until just beginning to brown at the corners.
4. Set aside to cool completely before filling.
5. Turn oven up to 425°F.
6. In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk.
7. Pour mixture into prepared, cooled pie crust (you can also use a pastry crust or a store-bought pie crust) and bake for 15 minutes at 425°F
8. Reduce the temperature to 350F and bake for about 30 more minutes, until the pie filling jiggles only slightly and a knife inserted into the center comes out clean.
9. Cool completely on a wire rack before cutting and refrigerate if storing leftovers.
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