Pumpkin Pie With Graham Cracker Crust
User Reviews
5
Pumpkin Pie With Graham Cracker Crust
Description
This recipe begins by combining graham cracker crumbs with melted butter and brown sugar to form a firm crust. It is baked briefly to set before filling. The pie filling mixes eggs with canned pumpkin, granulated sugar, warm spices—cinnamon, ginger, and cloves—and evaporated milk for richness. The mixture is poured into the hot crust and baked until set, indicated by a clean knife inserted into the center.
The pie is cooled on a wire rack and then refrigerated for several hours to allow the filling to firm up and flavors to meld. The result is a creamy pumpkin custard atop a flavorful, crisp crust.
Whipped cream can be added as a topping before serving to offer a light contrast to the spicy, dense filling.
Storage recommendations note covering the pie with cling wrap in direct contact with the filling to prevent condensation if refrigerated, and using slightly less evaporated milk thickens the filling.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs approximately 12 graham cracker sheets
- 1/2 cup butter unsalted
- 1/3 cup brown sugar
Pie Filling
- 3/4 cups granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger pumpkin pie spice can be used in place of
- 1/4 tsp cloves pumpkin pie spice can be used in place of, ground
- pinch salt optional
- 2 egg large
- 1 oz can pumpkin not pumpkin pie mix, Libbys 100% Pure brand
- 1 oz can evaporated milk
- Whipped Cream optional, for topping
Instructions
Graham Cracker Crust
- Preheat oven to 350 degrees F.
- In a medium sized bowl, mix together the graham cracker crumbs, melted butter, and sugar.
- Next, pour the graham crumb mixture into a 9 inch pie plate. Press the mixture into the bottom of the pan and up the sides, then bake for 8-10 minutes, then remove from oven to add pumpkin pie filling.
Pumpkin Pie Filling
- While crust is baking, in a large bowl, beat eggs, then stir in pumpkin, spices, salt and sugar. Gradually stir in evaporated milk. Pour into pie crust after it has baked.
- Bake pie for 40-50 minutes, or until a knife inserted into the center comes out clean. Allow to cool on a wire rack for two hours, then refrigerate for at least four hours. Store covered in refrigerator.
Notes
- Store the pie covered in the refrigerator for up to one week.
- Press cling wrap directly onto the pumpkin filling to avoid condensation forming on the pie surface.
- Reducing evaporated milk slightly results in a thicker filling texture.
- Whipped cream is optional but adds a light contrast to the spiced filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 83mg | 3% |
| Potassium | 42mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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