If you're in a hurry and want a gorgeous, perfectly baked dessert to serve at your holiday table, this pumpkin pie recipe with graham cracker crust is for you.
Put the pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl. Whisk to combine, but don't over-mix as you don't want to introduce too many air bubbles.
Pour the mixture into the cooled base.
Bake for 50-60 minutes, or until the centre is almost set - if you give it a light tap or shake it should wobble.
Leave to completely cool completely, then place in the fridge to chill overnight.