Pumpkin Pie?


Someone was in the mood for a pumpkin pie this weekend, so while at the grocery store we picked up the puree and evaporated milk. 

We also picked up a Graham cracker crust...not sure where that disconnect happened, but normally those aren't for baking.  Back home, the pie making began and we soon realized our mistake.  I was at a cross road...1. Do I take the time to make a tasty pie crust, 2. Screw it and just bake with the graham crust (and see what happens).  Rules do not mean much in our kitchen, so a completely different pie ensued and the following was created. It is certainly odd, but quite tasty and really easy.

Upside Down Pumpkin Pie

  • Need:  Pumpkin pie filling.  This can get really fancy with a roast-your-own-pumpkin step, or as simple as a pre-made can of pumpkin pie filling.  Ours was somewhere in the middle.
  • Graham cracker pie crust.


  • Heat oven to 425°F.
  • Prepare filling.
  • Pore filling into empty pie pan.
  • Bake for 15 minutes.  Then turn down oven to 350°F and bake another 30 minutes until the center is cooked. Ovens vary so adjust as needed.
  • While the pie bakes, gently crush up the gram crust.
  • Sprinkle the gram crust over the naked pie.
  • Enjoy! 
As you can see, we did enjoy, as 1/2 was gone after the first sitting!

 Tip:  To reduce the sugar we subbed 1/2 cup of the sugar for 16 Splenda packets.  I didn't notice any difference!

Do you have any tricks for making excellent pie?

Side note:  pardon the crappy photos.  I am new at this.  Thanks!

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