{"id":303,"date":"2014-12-09T07:06:21","date_gmt":"2014-12-09T13:06:21","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=303"},"modified":"2018-03-22T09:32:28","modified_gmt":"2018-03-22T14:32:28","slug":"eggless-pumpkin-pie-with-graham-cracker-crust","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=303","title":{"rendered":"Eggless Pumpkin Pie With Graham Cracker Crust *"},"content":{"rendered":"

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This is an awesome pumpkin pie recipe that I make every year around this time.\u00a0 It’s an eggless version of pumpkin pie with a sweet graham cracker crust.\u00a0 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.\u00a0 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.<\/p>\n

I let the pie cool at room temp. for\u00a0about two hours.<\/p>\n

Then I put it in the fridge UNCOVERED until serving.\u00a0 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.\u00a0 The longer it chills before being served, the better it tastes!\u00a0 I suggest at least 6 hours, but longer is great too, up to 1-2 days. \u00a0I highly suggest making this one day before you need it, it will taste much better! \u00a0After that, you can divide it into pieces and freeze or put in a storage container – but it will have some condensation.<\/p>\n

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Ingredients:<\/strong><\/p>\n