Graham cracker crust:
- 13 Graham crackerabout 2 cups crushed
- 3 tbsp Brown sugar
- 6 tbsp Bread and butter picklessoftened
Pumpkin pie filling:
- ¾ cup Granulated sugar
- 2 tsp Pumpkin pie spice
- ½ tsp Cinnamon
- ½ tsp Salt
- 2 Large eggs
- 1 (15-oz) can Pumpkin puree
- 1 (12-oz) can Evaporated milk
Pumpkin Pie with Graham Cracker Crust
Calling all pumpkin lovers! Cozy spices and comforting pumpkin flavor are abundant in this Pumpkin Pie with Graham Cracker Crust. Each bite is creamy, silky, rich and totally delicious. Serve with a dollop of whipped cream or any other topping that sounds right to you.
Start with the crust. It’s super easy and doesn’t require anything fancy to whip it up. Feel free to use store-bought graham crackers for this recipe. However, if you want to go for extra credit, you can make whole-wheat graham crackers from scratch. Place the crackers, brown sugar, and softened butter in a food processor and pulse until the mixture resembles wet sand. Press the mixture into the bottom and sides of your pie dish and pre-bake for 15 minutes. Make the filling by whisking together eggs, pumpkin purée, sugar, spices, and evaporated milk until smooth and well combined. Pour the pumpkin pie filling into the crust and bake. Once the pie is done baking, turn off the oven and, leaving the oven door slightly open, cool the pie in the oven to room temperature. Then cover the pumpkin pie with foil or plastic wrap, and chill it in the fridge until ready to serve.
To make the Pumpkin Pie with Graham Cracker Crust, you will need the following ingredients:
Steps to make Pumpkin Pie with Graham Cracker Crust
Heat the oven to 350 °F.
Make pie crust
Press into pie dish
Increase oven heat
Increase oven heat to 425 °F.
Prepare pie filling: combine dry ingredients
Combine wet ingredients
Transfer filling to pastry crust