Easy Eggless Spicy Pumpkin Pie

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
  3. Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.