Pumpkin Pie Attempt 1 - my notes

This year, we've been asked to bring the pumpkin pie for Thanksgiving. Which of course has made me slightly anxious because pie has always been my nemesis. I've had too much failure with making pie crusts from scratch, or making them only to have them not cook in the oven or have them slightly burn or just not be tasty. 

But the thing is, I love pumpkin pie, and I want to do this. So I've decided for my own sanity, I'm going to make a cookie crust. 

For this attempt, I tried a graham cracker crust, and used the Trader Joe's Organic Canned Pumpkin in the Libby's recipe. I followed the Libby's recipe exactly, except for using more spices-- more cinnamon and heaping spoons of everything else. 

The graham cracker recipe is from this blog and the only change that I made is that I used less sugar (more like 1/4 cup) and added two pinches of salt. 

When I attempt this again, I want to try a gingersnap crust and the filling recipe on the back of the trader joe's pumpkin can (which uses heavy cream, not evaporated milk). 

Some notes: Remember to cover the pan with foil so as not to have the top of the crust burn. Make sure to cool completely on the counter before letting it chill before covering because of condensation.