Ibought the pumpkin pie filling in the can. I,'m not sure how to use it.I meant to make the pie with pumpkin purÃ¯Â¿Â½e. Do you have to cook this filling? I made the graham cracker crust which is already baked.
Clairdo, there should be directions on the side of the can. Yes, it needs to be cooked and, I think, two eggs need to be added. It's not intended for a graham cracker crust but, maybe, somebody has a recipe? Try checking the Libby's website? That happened here a few years ago. I sent DH to the store for Libby's pumpkin puree and he came home with the pie filling.
Pumpkin pie filling is a custard, and can be baked without any crust at all, if you want. I'd prebake the graham cracker crust first just to make sure it doesn't get too soggy from the filling.
It should be delicious. Two of my favorite tastes. In our family, pie crust is a garnish that no one really likes, so we've tried all kinds of different strategies and combinations for "crusts".
Martha Stewart says (??!!) this for her pumpkin pie with graham cracker crust Preheat oven to 350 degrees. Press crust mixture into bottom and up sides of a 10-inch metal pie plate. Freeze 15 minutes. Bake crust until dry and golden brown, about 20 minutes. Transfer to a wire rack; let cool completely.