Pumpkin Pie 🎃 vs. No-Bake Tart 🥧 – Quick Compare for Thanksgiving Dessert

Ingredients

• • 9-inch pie crust
• • 1 ⅞ can (15 oz) pumpkin puree
• • 1 ⅞ can (12 oz) evaporated milk
• • ⅞ cup brown sugar
• • 1 ⅞ tsp cinnamon
• • ⅞ tsp ginger
• • ⅞ tsp nutmeg
• • ⅞ tsp salt
• • 1 ⅞ tbsp melted butter
• • 1 ⅞ cups graham cracker crumbs
• • ⅞ cup melted butter
• • ⅞ cup sugar
• • 8 ⅞ oz cream cheese
• • ⅞ cup sour cream
• • 1 ⅞ cup confectioners' sugar
• • 1 ⅞ tsp vanilla extract

Instructions

1. 1

   Press pie crust into 9-inch dish. Bake at 375°F for 10 minutes. Cool completely.

2. 2

   Whisk pumpkin, evaporated milk, brown sugar, spices, salt, and butter until smooth.

3. 3

   Bake at 425°F for 15 minutes, then reduce to 350°F and bake 30-35 minutes.

4. 4

   In food processor, combine graham cracker crumbs, butter, and sugar. Press into tart pan.

5. 5

   Beat cream cheese and sour cream until smooth. Gradually add confectioners' sugar and vanilla.

6. 6

   Spread filling over chilled crust. Refrigerate for at least 4 hours.