Easy Eggless Spicy Pumpkin Pie

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An adapted version of the eagle brand pumpkin pie recipe and rosemarie emro's recipe from bakin' without eggs. This version uses a ready-made graham cracker crust to make the process even easier.

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Steps

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Preheat oven to 375f.

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In a medium bowl , whisk together sweetened condensed milk , canned pumpkin puree , cornstarch , and spices.

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Pour into graham cracker crust.

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Place the pie crust tin on a cookie sheet , and bake on the center rack for 50-60 minutes or until pie filling appears firm.

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Chill for several hours or overnight before enjoying.

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Ingredients

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sweetened condensed milk, pumpkin puree, cornstarch, vanilla extract, cinnamon, ginger, allspice, nutmeg, prepared graham cracker crust