A graham cracker crust adds a twist to this classic holiday dessert. Making two pies, this recipe ensures there’s enough for guests and leftovers.
What You Need
Original recipe yields 16 servings
2 ready-to-use graham cracker crumb crust s (6 oz. each)
3 egg s, beaten, divided
1 can (29 oz.) pumpkin
1-1/2 cups half-and-half
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 tsp. pumpkin pie spice
1 tsp. ground ginger
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Let's Make It
Heat oven to 400°F.
Brush crusts lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients until well blended.
Pour into crusts.
Bake 15 min. Reduce oven temperature to 350°F. Bake 40 to 45 min. or until knife inserted in centers comes out clean. Cool completely.
Sweets can be part of a balanced diet, but remember to keep tabs on portions.
Serve topped with thawed COOL WHIP Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings or 2 pies, 8 servings each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.