Ingredients
2-1/2 cups graham cracker crumbs1/2 cup sugar2/3 cup butter, meltedFILLING:2 large eggs, lightly beaten1 can (15 ounces) pumpkin1 can (12 ounces) evaporated milk3/4 cup sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground mace or nutmeg1/2 teaspoon ground cloves
Preparation
Preheat oven to 425°. In a small bowl, mix graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of 2 greased 9-in. metal pie plates. Bake until lightly browned, 5-7 minutes. Cool on a wire rack.
In a large bowl, beat filling ingredients until blended. Divide evenly between crusts. Bake on a middle oven rack 15 minutes. Reduce oven setting to 350°. Bake until center is set, 25-30 minutes longer. Cool completely on a wire rack. Store in the refrigerator.Toaster oven option: Preheat toaster oven to 425°. Prepare crusts as directed. Bake until lightly browned, 5-7 minutes. Cool on a wire rack. Combine filling ingredients; pour into crusts. Bake until center is set, 25-30 minutes. If desired, use prepared store-brought crusts but do not prebake them.
