Thanksgiving Pumpkin Pie

by Ricky Mandle
Thanksgiving Pumpkin Pie


  • 15 oz. can pumpkin puree
  • 2 eggs
  • 1/3 cup milk
  • 2 tsp. ground cinnamon
  • 2 tsp. ground nutmeg
  • 1/3 cup sugar
  • 8 oz. graham crackers (or similar gluten-free cookies)
  • 2 oz. butter


For the crust:

  1. In an electric mixed combine the graham crackers and melted butter and blend to a fine paste.
  2. Spread out mixture with hands onto 9” pie mold pressing compactly to cover base and sides.
  3. Chill in refrigerator 30 minutes or freezer 10 minutes.

For the pie filling:

  1. Pre-heat oven to 350ºF
  2. Mix all the ingredients together in a large mixing bowl until smooth.
  3. Fill the chilled pie crust with pie filling until 1/2″ below top of pie crust.
  4. Bake in oven 50 minutes to an hour until pie is set and a toothpick in the center comes out clean.
  5. Let cool to room temperature and serve.
  6. Top with whipped cream or ice cream optional.


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