Copycat Dairy Queen Pumpkin Pie

For the Crust: – 1 1/2 cups graham cracker crumbs – 1/3 cup melted butter – 1/4 cup sugar

For the Filling: – 1 can (15 ounces) pumpkin puree – 2 large eggs – 3/4 cup brown sugar, packed – 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger

Preheat the Oven:Preheat your oven to 350°F (175°C).

Prepare the Crust:In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch pie pan to form the crust.

Make the Filling:In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt until well combined. Gradually add the evaporated milk and continue to whisk until the mixture is smooth.

Bake:Place the pie in the preheated oven and bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean. If the edges of the crust start to brown too quickly, you can cover them with aluminum foil.

Add Topping:Once the pie has cooled, spread the whipped cream over the top. Optionally, sprinkle chopped pecans on top for added crunch.

Serve:Slice and serve chilled. Enjoy your delicious Copycat Dairy Queen Pumpkin Pie!