Dessert / November 21, 2023

Pumpkin Pie with Graham Cracker Crust

Pumpkin Pie with Graham Cracker Crust

I started making pumpkin pie with a graham cracker crust a few Thanksgiving's ago and haven't turned back. I always make pumpkin and apple pies (apple pie recipe is next and of course scratch made the dough for the apple pie) because those are my favorite. I figured using graham crackers for the pumpkin pie would add a different flavor and texture. The crust is graham crackers, melted butter and a pinch of salt. That's it. Simple, but delicious. For the custard I used canned pumpkin (not pumpkin pie filling), milk, cream, eggs, brown sugar, pumpkin pie spice, cinnamon, nutmeg, salt, vanilla extract and bean paste. Most recipes instruct you to combine ingredients and put it in the oven. However, I like to cook the pumpkin and spices which cooks out the raw ingredients and adds to the depth of flavor. It's "just right."

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Prep Time 10

Cook Time 45

Total Time 55

Course Dessert

Cuisine Thanksgiving

Servings 8

Equipment

10" pie pan https://amzn.to/47cSt7s **
large bowl https://amzn.to/3QLrzxE **
small bowl https://amzn.to/3QLrzxE **
mini food processor https://amzn.to/3FZDmSJ **
whisk https://amzn.to/3QIPIVF **
small sauce pot or skillet https://amzn.to/46WXn8A **

Ingredients

2 cups graham crackers
6 tbs organic unsalted butter melted
15 oz organic canned pumpkin https://amzn.to/3PV0MgO **
1 cup organic heavy cream room temperature
1/2 cup organic whole milk room temperature
2 organic large eggs room temperature
3/4 cup organic brown sugar packed
1 tsp pure vanilla extract / bean paste https://amzn.to/45Z4BHM **
1 tsp pumpkin pie spice https://amzn.to/3ZYdqjR **
1 tsp ground cinnamon https://amzn.to/3sIaw6i **
1/8 tsp nutmeg
1/4 tsp kosher salt https://amzn.to/3Sa6PAV **

Instructions

Preheat the oven to 375℉.
Pulse the graham crackers in a food processor (or blender or just mash in a plastic bag) until it's fine.
Melt the butter in the microwave. Place the graham crackers in the bowl. Add the melted butter and a pinch of salt. Mix to combine. It should resemble wet sand.
Place the graham cracker mixture into the pan and press down with the back of a measuring cup. Place in the oven and bake for 7-8 minutes until it's light brown. Remove and set aside.
Meanwhile, in a small sauce pot, place the pumpkin, pumpkin spice, cinnamon, nutmeg, and salt over medium heat. Cook stirring for about 5 minutes. This step cooks out the raw pumpkin and spices.
Place the pumpkin mixture into the large bowl, let it cool for a few minutes. Add the eggs, milk, cream, brown sugar, and the vanilla extract / bean paste and whisk to combine.
Add the pumpkin mixture into the pie crust. Place in the oven and bake for about 45-50 minutes. Check at 45 minutes for doneness to prevent over baking. Use a toothpick to check. If it comes out clean it's done. It should jiggle a little. Let it cool completely before serving.

Notes

**Amazon affiliate - I may receive compensation.

Since it's a custard pie, it does need to be refrigerated. You can make a day or 2 in advance and store with plastic wrap in the fridge. Let it come to room temperature for serving.

Keyword dessert, graham cracker crust, pie, pumpkin, pumpkin pie, pumpkin pie graham cracker crust

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Pumpkin Pie with Graham Cracker Crust