Name: Pumpkin Pie in Graham Cracker Crust
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: two 9-inch pieces
Ingredients: 2 prepared 9-inch graham cracker crusts; One 15-ounce can pumpkin puree; 1 1/4 cups heavy cream; 1 packed cup light or dark brown sugar; 1 tablespoon cornstarch; 2 teaspoons pumpkin pie spice; 1/2 teaspoon kosher salt; 3 large eggs

Level: Easy

Total: 2 hr (includes cooling time)
Active: 15 min

Yield: two 9-inch pieces

Ingredients

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2 prepared 9-inch graham cracker crusts

One 15-ounce can pumpkin puree

1 1/4 cups heavy cream

1 packed cup light or dark brown sugar

1 tablespoon cornstarch

2 teaspoons pumpkin pie spice 

1/2 teaspoon kosher salt

3 large eggs

Directions

Preheat the oven to 350 degrees F.
Par-bake the graham cracker crusts for 10 minutes. Let cool. 
Meanwhile, make the filling. In a large bowl, whisk together the pumpkin, cream, brown sugar, cornstarch, pumpkin pie spice, salt and eggs until smooth. Divide the filling evenly between the 2 crusts, filling them about three-quarters of the way. 
Bake until the edges of the filling are just set and the center is slightly wobbly, 45 to 50 minutes. Let cool completely before serving.