My Signature Thanksgiving Pumpkin Crunch Pie

  • Currently 4/5
I made this for two Thanksgivings in a row and it was a big hit. I even used a silk maple leaf one year in the center of the pie to make it even more festive looking, It was almost too pretty to eat!

Yields 2 pies- one for you and one to give as thanks!
2 9 inch graham cracker pie shells (ready made)
2 eggs
3 1/4 cups (30 oz can) easy pumpkin pie mix
2/3 cups evaporated milk
chopped walnuts for garnish
white piped icing for garnish
1. Beat eggs lightly in large bowl.
2. Stir in pumpkin pie mix and evaporated milk.
3. Pour into pie shells and bake in preheated oven (425 degrees) for 15 minutes.
4. Reduce temperature to 350 degrees and bake for 40 minutes longer or until pies test done when toothpick is inserted in center.
5. Cool on wire rack for 2 hours.
6. To garnish, sprinkle with chopped walnuts all over pie top and use white piped icing around crust edge. Place a single silk maple or other fall colored leaf in center.

shawna laufer

Member since Sep 2007

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