Finally the recipes I used to make the pumpkin pie!
1. Graham cracker crust: melt 6 tablespoons of butter in a sauce pan on the stove or in the microwave. Place 24 graham crackers in a large ziplock-type freezer bag and crush - I did 6 at a time, put them in the bag, closed the bag, and then rolled it with a rolling pin, and crushed them more at the end with the end of the rolling pin. Measure 1 1/2 cups of graham crackers into a bowl and to this add the melted butter and 1/4 cup of sugar. Stir or blend this together with your hands, then pat firmly into a 9" pie plate. Pre-bake the crust 8-10 minutes in a 350 degree (pre-heated) oven.
2. Pie filling: I just followed the instructions on the pumpkin pie can; I think mine was Libby's brand, but you can use whatever the store has:)
3. Whipped cream to top with when it's time to eat it up!: pour half a pint of heavy cream into a bowl (metal bowl if you have it) and then add 1/3 cup sugar and a tsp of vanilla. If you want to make it a little thicker, add more sugar, but never more than 2/3. Using a whisk or beater, mix the ingredients together until peaks start to form. Once it's mixed as much as you would like (the more the better, just make sure it doesn't get so thick you can't mix it), put it in the fridge to chill until you are ready to use:)
Enjoy!!! The husband said it was the best pumpkin pie he's ever had...aww:)
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