Step 1

Preheat oven to 350°F.

Step 2

In a food processer* combine your graham crackers, brown sugar, and softened butter, until it looks like sand.

Step 3

Firmly press the mixture into the pie dish, along the bottom and up the sides.

Step 4

Bake for 15 minutes then remove from oven and set aside.

Step 5

Preheat oven to 425°F.

Step 6

Combine sugar, pumpkin pie spice, cinnamon, and salt in a small bowl.

Step 7

In a separate medium bowl, whisk eggs, the stir in pumpkin puree, sugar mixture and evaporated milk.

Step 8

Place pre-baked graham cracker crust on a rimmed cookie sheet* then pour pie filling into pie crust.

Step 9

Bake pie for 15 minutes at 425°F then reduce heat to 350°F and bake for 40 more minutes, or until a thermometer reads 180°F. The pie will still be jiggly. If the crust starts to get a little dark during baking, cover with foil, and continue baking.

Step 10

Open the oven door and allow oven with the pie still inside, and allow it to come to room temperature*, then refrigerate.