@foodnetwork: @damarisphillips can make a mean homemade pie crust, but when it comes to pumpkin pie, she thinks store-bought is best! #thanksgiving RECIPE👇 2 prepared 9-inch graham cracker crusts One 15-ounce can pumpkin puree 1 1/4 cups heavy cream 1 packed cup light or dark brown sugar 1 tablespoon cornstarch 2 teaspoons pumpkin pie spice 1/2 teaspoon kosher salt 3 large eggs Preheat the oven to 350 degrees F. Par-bake the graham cracker crusts for 10 minutes. Let cool. Meanwhile, make the filling. In a large bowl, whisk together the pumpkin, cream, brown sugar, cornstarch, pumpkin pie spice, salt and eggs until smooth. Divide the filling evenly between the 2 crusts, filling them about three-quarters of the way. Bake until the edges of the filling are just set and the center is slightly wobbly, 45 to 50 minutes. Let cool completely before serving.