Pumpkin Pie Recipe Evaporated Milk Graham Cracker Crust. Allow the crust to cool completely. Meanwhile in a large bowl using an electric mixer whip egg whites until frothy.
Gradually stir in evaporated. In a small bowl mix the graham cracker crumbs and sugar then stir in the melted butter. Slowly whisk in the evaporated milk until well incorporated.
You can continue to mix it all with a spatula or use the mixer to beat it until smooth.
Pour the pumpkin custard in the pie shell and smooth it out. Meanwhile in a large bowl using an electric mixer whip egg whites until frothy. Press the crust mixture onto the bottom and up the sides of two greased 9 inch pie plates. You can continue to mix it all with a spatula or use the mixer to beat it until smooth.