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Pumpkin Pie
Pumpkin Pie

Pumpkin Pie

7 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
A graham crumb crust adds a twist to this classic Thanksgiving dessert. Making two ensures there's enough for leftovers.
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20 Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-1/2 cups graham crumbs
1/2 cup butter, melted
3 eggs, beaten, divided
1 can (796 mL) 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
2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 400°F.
Step 2
Mix graham crumbs and butter; press half onto bottom and up side of each of 2 (9-inch) pie plates. Brush lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients except Cool Whip until well blended.
Step 3
Pour pumpkin filling evenly into crusts. Bake 15 min. Reduce oven temperature to 350°F.
Step 4
Bake 40 to 45 min. or until toothpick inserted in centres comes out clean. Cool completely. Top each slice with 1 Tbsp. Cool Whip just before serving.
Kraft Kitchen Tips!
How to Make 1 Pie
Recipe can easily be cut in half to make 1 pie. Prepare as directed, using 1 can (540 mL) pumpkin and cutting remaining ingredients in half. Makes 10 servings, 1 piece (91 g) each.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
30 %
Cholesterol 45 mg
Sodium 130 mg
5 %
Carbohydrate 25 g
Fibre 2 g
Sugars 16 g
Protein 3 g
Vitamin A
70 %
Vitamin C
4 %
4 %
6 %
20 servings or 2 pies, 10 servings (91 g) 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.
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