Pumpkin Pie with Graham Cracker Crust
User Reviews
5
Pumpkin Pie with Graham Cracker Crust
Description
The crust is made by processing graham crackers and sugar into fine crumbs, then mixing with melted butter until the texture resembles wet sand. It is pressed into a pie plate and baked briefly to set and slightly brown, providing a crisp base with a sweet, slightly caramelized flavor.
The pumpkin filling combines whole eggs and egg yolk, packed light brown sugar, and pumpkin pie spice together before adding pureed pumpkin and evaporated milk. The mixture is whisked until smooth, creating a custard that balances sweetness and spice. After pouring into the cooled crust, the pie bakes first at a higher temperature to help the crust set and the filling rise, then at a reduced temperature to finish cooking gently.
The final pie should be mostly set with a slight jiggle at the center when done, indicating a creamy texture that firms up as it cools. This pie combines the crisp sweetness of graham cracker crust with velvety, spiced pumpkin custard for a classic fall dessert.
Ingredients
For the Crust:
- 12 full sheets of graham crackers
- 2 tablespoons granulated sugar
- 6 tablespoons butter melted, unsalted
For the filling:
- 2 egg room temperature
- 1 egg room temperature, yolk
- ¾ cup light brown sugar packed
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 (15-ounce) pumpkin puree canned
- 1 (12-ounce) evaporated milk can
Instructions
- Preheat the oven to 350˚F. Place the graham crackers and sugar in the bowl of a food processor and process until fine crumbs form. Add butter and pulse until the mixture resembles wet sand. Transfer the crumbs to a 10-inch pie plate and press into an even layer on the bottom and sides of the pan. Bake for 5 minutes, or until lightly golden brown. Let cool on a wire rack before proceeding with the filling.
- While the crust cools, preheat the oven to 425˚F.
- Once the crust has cooled, add eggs, egg yolk and brown sugar to a large bowl. Whisk by hand until the mixture is well combined, about 2 minutes. Add cinnamon, ginger, nutmeg, cloves and salt, and whisk until incorporated.
- Add pumpkin puree and evaporated milk and whisk until smooth.
- Pour the pumpkin mixture into the prepared crust and bake at 425˚F for 15 minutes. Reduce the heat to 350˚ and continue to bake for 35-40 minutes, or until the pie is mostly set, with a small amount of jiggle in the very center. Remove from the oven and let cool for 1 to 2 hours to set before serving. If you make the pie ahead, refrigerate it for up to 2 days before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 88mg | 29% |
| Sodium | 173mg | 7% |
| Potassium | 54mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 23g | 46% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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