Easy Pumpkin Pie
User Reviews
4.9
26 reviews
Excellent
Easy Pumpkin Pie
Report
Easy Pumpkin Pie made with a quick graham cracker crust, homemade spiced filling, and topped with freshly whipped cream. Quick and simple to prep ahead of time for Thanksgiving!
Share:
Ingredients
For the graham cracker crust:
- 1 3/4 cups graham cracker crumbs from 15 whole graham crackers
- 2 tablespoons dark brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted, 85 grams
For the pumpkin filling:
- 1 ounce pumpkin puree
- 1 cup dark brown sugar packed, 200 grams
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 1/2 teaspoon salt fine
- 1 cup heavy cream at room temperature
- 1/3 cup sour cream at room temperature
- 3 egg at room temperature, large
- 1 egg at room temperature, large, yolk
For the whipped cream:
- 1 1/3 cups heavy cream cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon optional
Instructions
Prepare the crust:
- Preheat oven to 325°F. Spray a 9-inch pie dish with cooking spray.
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and butter until the mixture is moistened. Press firmly into the bottom and up the sides of the prepared pie pan using the bottom of a flat measuring cup or glass. Bake for 10 minutes or until lightly golden, firm, and fragrant. Place on a wire rack to cool.
Make the pumpkin filling:
- In the bowl of a food processor or blender, combine the pumpkin puree, sugar, spices, and salt for 1 minute. You can also whisk by hand, but the final texture may not be as smooth. On low speed, gradually add in the cream and sour cream. Add in the eggs and 1 yolk, one at a time, and mix until just combined.
- Pour the mixture into the cooled crust. Bake at 325°F about 50 minutes to 1 hour, until the filling is set at the edges but still wobbly like jello in the center and the internal temperature is 175°F.
- Let cool completely. Serve at room temperature or chilled. If the pie is on the gooey side, chill in the fridge to firm up.
Make the whipped cream:
- Combine all ingredients in a large, deep bowl. Beat with an electric mixer fitted with the whisk attachment until soft peaks form. Garnish with whipped cream just before serving.
Notes
- How to Make Pumpkin Pie Ahead of Time
- Bake and cool the pie and store in the fridge covered with plastic wrap or aluminum foil for up to 4 days. Note that the longer the pie sits, the softer the crust will become.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
Other Recipes
You'll Also Love
