Best Pumpkin Pie with Graham Cracker Crust

So, it's pumpkin pie time folks!  Pumpkin pie, muffins, bread, cake, soup, seeds, etc.  All yummy, delectable treats made especially for the chilly Fall season. 

For those of you who are baking challenged and want a fresh pumpkin pie of your own, you can hire this guy for a quick dessert:

If you'd rather bake your very own pie, check out this awesome pumpkin pie recipe below which makes a 9" pie.

Scrumptious Pumpkin Pie

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups pumpkin puree
1 can (12 fl. oz.) Evaporated Milk
1 Graham Cracker Crust (Recipe Below)
Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours***. Serve immediately or refrigerate. Top with whipped cream before serving. 

Graham Cracker Crust

Ingredients

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

Directions

1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

***Awesome pie cooling tip- this pie is a pumpkin custard, so this means you need to cool it slowly to prevent the pie top from cracking.  Simple way- turn the oven off when *almost* finished (the edges are cooked but the middle is still shiny and slightly jiggly.)  Prop the oven door slightly open with a wooden spoon and let pie cool for an hour inside the oven which is off.  Then take the pie out and let cool the rest of the way on the counter.  Voila, no cracks!  The center will have cooked in the cooling process.
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The Mat- The Ultimate Fondant Application System

I am super excited to have found this product by SweetWise called "The Mat"- the ultimate fondant application system.  I haven't yet bought it but I was so excited that I had to share with all my favorite readers out there!

Here's a wonderful video that shows not only how The Mat works, but also gives GREAT tips on how to correctly roll out and apply fondant to a cake:

I will be purchasing this mat soon, and will update you all on how the product performs in a normal kitchen.  The reviews I have come across have all been positive.  The only problem would be its 30 inch size, which is very large to work with, and you can't get a fold in it or the dent transfers into the fondant and is impossible to get out once imprinted.  

I'll keep you all posted!

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