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.
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.
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!