4deep dish graham cracker crusts such as Keebler brand -or- 2 deep dish crusts and 30 mini graham cracker crusts
1large egg for egg wash
2 29oz.cans 100% pure pumpkin puree such as Libby's brand
1 1/2tablespoonsground cinnamon
5cupsrice or soy milk
Preheat your oven to 375 degrees. In a small bowl, beat the egg and brush the insides of the graham cracker crusts with it. Bake for 5 minutes. Remove from oven and raise the temperature to 425 degrees.
In a large bowl combine the pumpkin puree, sugars, spices, and corn starch. Mix well. Add in the eggs, mixing again until thoroughly combined. Add in the milk slowly in stages making sure to mix well in between each addition. Pour the batter in the pie crusts and bake for 15 minutes, then without opening the oven, lower the oven temperature to 350 degrees and bake for 40 mins or until the center of the pie is only slightly jiggly. If its just the middle that has a little jiggle, take it out- it will set up when cooled. If there is an overall jiggle to the pie, leave it in the oven for another 5-10 minutes.
**These pies were decorated with pie dough cookies that was rolled, cut out with a cookie cutter, and baked on 350 degrees for 8 minutes.