Milk Bar Pumpkin Pie
Discover the ultimate fall dessert with this Milk Bar Pumpkin Pie recipe! Featuring a silky, spiced pumpkin filling and a golden graham cracker crust, this pie is a delicious twist on a classic. Perfect for any occasion, it’s sure to impress with its smooth texture and vibrant autumn flavors.
Servings: 8 servings
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Spoon or spatula (for mixing)
- Oven
- Baking sheet optional, for catching any spills
- Knife (for slicing)
- Cooling rack (for cooling the pie)
Ingredients
- 1/2 cup graham cracker crumbs (finely ground)
- 6 tablespoons unsalted butter (melted)
- 1 cup pumpkin puree (canned or fresh, unsweetened)
- 1 can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg (optional)
- Whipped cream (for serving)
Instructions
- Prepare the Graham Cracker Crust: Combine graham cracker crumbs, melted butter, and a pinch of sugar. Press into a 9-inch pie dish and bake at 350°F for 8-10 minutes.
- Create the Pumpkin Pie Filling: Whisk together pumpkin puree, condensed milk, eggs, and spices.
- Assemble and Bake the Pie: Pour the filling into the pre-baked crust. Bake at 350°F for 45-50 minutes.
- Cool and Garnish: Allow to cool completely before slicing. Top with whipped cream and a sprinkle of cinnamon.