This is a recipe I had gotten out of one of the coupon circulars in the Wichita Eagle Sunday paper. Rather than using a traditional pie crust, I use a pre-made graham cracker crust.
I do follow the baking instructions on the recipe even though I am using a graham cracker crust. I make this pumpkin pie now rather than the traditional pumpkin pies.
My husband says he likes the pumpkin pies I make this way better than the other canned pumpkin pie recipes.
I did make it one year when we went to my mom and dad’s for Thanksgiving. My whole family thought it was different and they liked it too.
When I make this homemade pumpkin pie using sweetened condensed milk, I make sure we have whipped topping and vanilla ice cream on hand. My husband and daughter prefer the whipped topping on their pumpkin pie. I like using vanilla ice cream on mine.
Tips for Storing the Homemade Pumpkin Pie Using Sweetened Condensed Milk
I keep the plastic covering from the pre-made store bought gram cracker crust. I take the paper lining out of the plastic lid. When the pie has cooled, I turn the plastic lid over to create a dome. This allows me to store the homemade pumpkin pie using sweetened condensed milk and a graham cracker pie crust in the refrigerator. This way I don’t have to use foil or saran wrap to cover it while it is in the refrigerator.
Depending on the time of day I bake this pie, depends on whether using the plastic lid as a cover is feasible. If I bake it early in the day, the pumpkin pie is two-thirds gone before we all go to bed. Sometimes, the whole pie is gone.
Ideas for Frozen Homemade Pumpkin Pie Using Sweetened Condensed Milk and Graham Cracker Pie Crust
I haven’t tried freezing any of the pumpkin pies using sweetened condensed milk and the graham cracker crust. I suspect they may freeze well if a sheet of parchment paper or wax paper is cut in a circle and placed over the pie before adding the dome lid.
One thing I might try is after baking it, slicing the pie and freezing it. This way we could eat it out of the freezer frozen or thaw a piece out when we want pumpkin pie.
This version of the homemade pumpkin pies might make a great ice cream base too. That is something I may have to try with our frozen yogurt and ice cream machine we have. If I do try that, I will have to let everyone know how that turns out.
Homemade Pumpkin Pie Using Sweetened Condensed Milk and Graham Cracker Pie Crust Recipe
The recipe below is the one I have been talking about in this article. Give it a try if you haven’t and see how well you and your family likes it.
Perfect Pumpkin Pie