No Bake Pumpkin Pie!

                                                                         

This Pumpkin Pie came about one night when I was wanting pie but did not want to make a crust & bake! I am so glad I felt a little lazy that night because this Pumpkin Pie is AMAZING!

Rich & creamy with intense flavors, nicely spicy & yet sweet with just the right amount of Pumpkin! Give this no bake Pumpkin Pie a try, you will be glad you did!

1 Keebler Graham Cracker Ready Made Crust, I followed the package direction that suggested an egg wash & fast 5 minute baking of the empty pie shell. This gave the crust a crispy extra & sealed the crust so it did not get soggy!

FILLING:

1 Cup Sugar

3 Eggs Beaten
29 Ounces of Pure Pumpkin Puree 

1/2 Cup of Cornstarch

1/4 Teaspoons of Salt

1 Cups of Whole Milk 
And
1 Cup of Whole Milk

4 Tablespoons Butter

2 Teaspoons of Vanilla

2 Teaspoons of Cinnamon

1/4 Teaspoons each of Ginger, Nutmeg, & Cloves

In large deep heavy saucepan brown your butter, add the sugar, salt, spices,  & 1 Cup milk. Stir until mixture is just about ready to boil. Add the pumpkin & cook until bubbling. Stir the cornstarch into the  second 1 cup of milk until smooth. Stir this into your bubbling pumpkin mixture along with the vanilla. Cook & stir until nicely thick. Add a tablespoon at a time of this hot mixture into your beaten eggs util you have about 1 & 1/2 cups of egg & pumpkin mixture. You must do this step or the eggs will scramble if you just add them right into your pumpkin filling! Now whisk this back into your pan of hot pumpkin mixture stirring as you add. Continue to cook & stir until very thick. Remove from heat & spoon pumpkin filling into your cooled crust. Refrigerate until cold. Serve slices of this delicious, creamy & thick Pumpkin Pie with Whipped Cream. This is WONDERFUL!