I know, I should say just My Favorite Pumpkin Pie, but this pie is so good I had to violate some grammatical rules! Somehow this pie is soul food–it feeds my soul. The recipe orignally comes from the Eagle Brand Sweetened Condensed Milk can label, and they called it Perfect Pumkin Pie. Indeed.
My only change is that I use a graham cracker crust rather than a pastry crust. I find it adds more of a cookie flavor, almost like a ginger snap cookie, plus a little crunch to complement the smoothness of the pie filling. So great with a tall glass of cold milk. Sometimes I add a couple of ice cubes to the milk to get it really cold!
We have this pie every Thanksgiving and Christmas, but I get requests for it at other times too. I made one yesterday & it felt like health food! I always make 2 since it takes the same time as to make 1. I use the 29-ounce can of pumpkin for the doubled recipe.
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