This is an awesome pumpkin pie recipe that I make every year around this time.  It’s an eggless version of pumpkin pie with a sweet graham cracker crust.  To save time (and money), I buy the crust pre-made. I need to take a new look at the ingredients of the premade crust.  Some have cinnamon and I have to avoid that as it’s an irritant. To be really safe you can use a plain dough piecrust.

I let the pie cool at room temp. for about two hours.

Then I put it in the fridge UNCOVERED until serving.  If you cover it, even loosely with anything (Saran Wrap, aluminum foil, etc) it will create a very wet condensation on top of the pie that is unsightly but harmless.  The longer it chills before being served, the better it tastes!  I suggest at least 6 hours, but longer is great too, up to 1-2 days.  I highly suggest making this one day before you need it, it will taste much better!  After that, you can divide it into pieces and freeze or put in a storage container – but it will have some condensation.

Ingredients:

• Graham cracker crust (make it yourself or buy it premade)^, or use a plain premade dough crust
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon pumpkin pie spice mix* (For some this is not safe – see note)
• 1 16-oz can pure, plain pumpkin (about 2 cups)
• 1 14-oz can sweetened condensed milk**

NOTES:

• ^Graham cracker crusts can sometimes have cinnamon and other spices.
• **I tried low fat S.C.milk for the first time in a decade, don’t do it.  It needs that extra fat and it also helps the “mouth feel” consistency.
• *For pumpkin pie spice, you can use McCormick or a big label, but I’ve had great success with Aldi’s brand.  They only sell it seasonally though.  ALDI’s canned pure pumpkin cost me $0.79 this year – 2016.  Whereas the big store wanted $1.99 for it.  (Same ounces and quality!)
  *I can no longer use pumpkin pie spice, it’s too irritating for me. So I omit it. Unfortunately, it definitely will have less flavor but is safe. 🙁 

Directions:

1. Remove packaging (plastic, paper etc) from graham pie crust or plain dough crust, until you have just the foil pan and the crust inside remaining.  Set aside.
2. In a large bowl, combine all ingredients: brown sugar, cornstarch, pumpkin pie spice (if safe for you!), pure pumpkin, and condensed milk. You can use a mixer here but I found that a good whisk will do the job just fine and there’s less to clean.
3. With a spoon or whisk, stir until completely mixed.
4. Pour mixture into unbaked pie shell; smooth top of pie with spatula.
5. Put your filled pie on top of a baking sheet just in case anything spills, but it shouldn’t.  Cover edge with pie guard, if desired.
6. Bake on middle or top rack for 55-60 minutes until knife/toothpick inserted in center comes out clean.
7. Cool on wire rack until mostly cool.  Then refrigerate for many hours before serving, as the flavor amps up the longer it’s refrigerated!  I make it the day before it’s needed and it’s especially good.