The recipe we’ve got cookin’ today will warm your heart and soul! We’re talking about the classic “Pumpkin Pie with Graham Cracker Crust”. This pie is a beautiful blend of buttery, crispy crust, and creamy, comforting pumpkin filling. Perfect for all your festive dinners, jazzed-up BBQs, and basically, any occasion where you want to bring a hint of sweetness! It’s a pie that whispers “cozy”, and a bite of it lets you in on the secret. The readers are gonna fall head over heels with this Pumpkin Pie, especially because of the unique twist of the graham cracker crust.
This pie takes about 30 minutes preparation time, and another 60 minutes for cooking, grafting you a masterpiece in just 90 minutes. One batch will give you eight heavenly servings of this pie. (We bet it won’t last that long!)
Without further ado, let’s give life to our darling Pumpkin Pie with Graham Cracker Crust!
Ingredients & Equipment You’ll Need
Here’s your shopping list:
- 1 �� cup crushed graham crackers
- �� cup unsalted butter
- 395 grams canned pumpkin puree
- �� cup sugar
- �� teaspoon salt
- 1 teaspoon cinnamon
- �� teaspoon ginger
- Nutmeg, allspice (pinch)
- 2 large eggs
- 1 cup evaporated milk
You’re gonna need a 9-inch pie dish and a mixer for this recipe. The graham crackers and butter are your crust champs. As for our superstar pumpkin puree, it’s what gives our pie its charisma and charm; it’s silky smooth and oh so flavorful! Don’t gotta worry if you don’t have canned pumpkin puree, you can sub it in with fresh homemade puree!
How To Make Pumpkin Pie with Graham Cracker Crust
1. Preheat that oven to 350��F. Mix your crushed graham crackers and melted butter, press it down into that pie dish, and let it bake for about 10 minutes.
2. In your mixer, combine pumpkin puree, sugar, salt and the spices until well mixed, then beat your eggs into the mix one by one.
3. Add your evaporated milk gradually while keeping the mixer on. Once the mix is smooth and creamy, pour it over the crust in your pie dish.
4. Bake it for around 50-60 minutes. Let it cool before serving.
Tips For The Best Results
- Your crust will hold better if it’s been refrigerated before adding the filling.
- Don’t overcook your pie. It’s done when the center is slightly wobbly.
Storage Tips
- Pie can be stored in the fridge for 3-4 days or can be frozen for longer storage.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned puree?
A: Absolutely! Just make sure to drain the pumpkin well.
Q: My crust is too crumbly, what did I do wrong?
A: It sounds like you might not have used enough butter. When in doubt, add a touch more.
Q: Can I freeze the pie?
A: Yes, the pie freezes well. Just make sure to wrap it tightly.
Q: Why is my pie weeping?
A: Possible causes could be overcooking or drastic temperature changes.
Q: Can I use a different crust for this pie?
A: Of course, feel free to use your favorite sweet pie crust.
Nutritional Facts of Pumpkin Pie with Graham Cracker Crust
Each slice (1/8th of pie) contains around 280 calories, 11 grams of fat, 41 grams of carbs, and 5 grams of protein.
Finally, we’ve reached the end of our flavorful journey. This Pumpkin Pie with Graham Cracker Crust is a delight to the palate and a joy to make. Each slice promises a moment of culinary bliss and each bite is a journey in itself. Serve it up with a generous dollop of whipped cream or vanilla ice cream for an extra indulgent treat!
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