I just wanted to share our favorite pumpkin pie recipe. It’s an oldie, but goodie. With a twist.
Plus it’s a really easy pumpkin pie recipe.
I use the “Perfect Pumpkin Pie” recipe from Eagle Brand Sweetened Condensed Milk (no affiliation). The twist is we use prepared graham cracker crusts.
Any crust will be fine, but we like the caramel flavor that happens where the crust meets the pumpkin. And if the pie happens to stay in the oven a bit too long, it gets a slightly burnt caramel taste that we love. I think it’s the sweetened condensed milk that does it. After all, some people make caramel syrup from just a can of it!
You can add pecans to the pie after it’s baked to look a little fancy. And you might want to drizzle a little caramel syrup. Enjoy!
Try it! It might become your favorite pumpkin pie too!