Prep: 20 min. Bake: 45 min. + cooling
2-1/2 cups graham cracker crumbs
1/2 cup sugar
2/3 cup butter, melted
2 large eggs, lightly beaten
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace or nutmeg
1/2 teaspoon ground cloves
Preheat oven to 425°. In a small bowl, mix graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a 2 greased 9-in. metal pie plates. Bake until lightly browned, 5-7 minutes. Cool on a wire rack.
In a large bowl, beat filling ingredients until blended. Divide evenly between crusts. Bake on a middle oven rack 15 minutes. Reduce oven setting to 350°. Bake until center is set, 25-30 minutes longer. Cool completely on a wire rack. Store in the refrigerator.Toaster oven option: Preheat toaster oven to 425°. Prepare crusts as directed. Bake until lightly browned, 5-7 minutes. Cool on a wire rack. Combine filling ingredients; pour into crusts. Bake until center is set, 25-30 minutes.
1 piece: 245 calories, 12g fat (6g saturated fat), 51mg cholesterol, 239mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 4g protein.
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