Pumpkin Pie Kit

• 2-1/2 cups graham cracker crumbs
• 1/2 cup sugar
• 2/3 cup butter, melted
• 2 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin
• 1 can (12 ounces) evaporated milk
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground mace or nutmeg
• 1/2 teaspoon ground cloves

1. Preheat oven to 425u0b0. In a small bowl, mix graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of 2 greased 9-in. metal pie plates. Bake until lightly browned, 5-7 minutes. Cool on a wire rack.
2. In a large bowl, beat filling ingredients until blended. Divide evenly between crusts. Bake on a middle oven rack 15 minutes. Reduce oven setting to 350u0b0. Bake until center is set, 25-30 minutes longer. Cool completely on a wire rack. Store in the refrigerator.
3. Preheat toaster oven to 425u0b0. Prepare crusts as directed. Bake until lightly browned, 5-7 minutes. Cool on a wire rack. Combine filling ingredients; pour into crusts. Bake until center is set, 25-30 minutes. If desired, use prepared store-brought crusts but do not prebake them.

graham cracker crumbs, sugar, butter, eggs, pumpkin, milk, sugar, ground cinnamon, salt, ground mace, ground cloves

Taken from www.tasteofhome.com/recipes/pumpkin-pie-kit/ (may not work)