Repost: Pumpkin Pie with Graham Cracker Crust

Nov21

I found this pumpkin pie recipe this week after looking to see if you can make pumpkin pie with pre-made graham cracker crusts. It turns out that not only can you make it this way, but it’s a yummy alternative to the traditional flour-based crusts we normally make for pumpkin pies. You can even use the single serving sized crusts for better portion control – helpful when you are on a sugar or carbohydrate – restricted diet.

Find this recipe at https://www.atablefullofjoy.com/pumpkin-pie-with-graham-cracker-crust/.

“PREP TIME 10 mins

COOK TIME 55 mins

TOTAL TIME 1 hr 5 mins

INGREDIENTS 

Graham Cracker Crust

  • 13 graham cracker sheets About 2 cups crushed
  • 3 tbs brown sugar
  • 6 tbs softened butter*

Pumpkin Pie Filling

  • ¾ cup granulated sugar
  • 2 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 large eggs
  • 15 oz can pumpkin puree
  • 12 oz can evaporated milk

INSTRUCTIONS 

Graham Cracker Crust

  • Preheat oven to 350°F.
  • In a food processer* combine your graham crackers, brown sugar, and softened butter, until it looks like sand.13 graham cracker sheets, 6 tbs softened butter*, 3 tbs brown sugar
  • Firmly press the mixture into the pie dish, along the bottom and up the sides.
  • Bake for 15 minutes then remove from oven and set aside.

Pumpkin Pie

  • Preheat oven to 425°F.
  • Combine sugar, pumpkin pie spice, cinnamon, and salt in a small bowl.¾ cup granulated sugar,2 teaspoon pumpkin pie spice,½ teaspoon cinnamon,½ teaspoon salt
  • In a separate medium bowl, whisk eggs, the stir in pumpkin puree, sugar mixture and evaporated milk.2 large eggs,15 oz can pumpkin puree,12 oz can evaporated milk
  • Place pre-baked graham cracker crust on a rimmed cookie sheet* then pour pie filling into pie crust.
  • Bake pie for 15 minutes at 425°F then reduce heat to 350°F and bake for 40 more minutes, or until a thermometer reads 180°F. The pie will still be jiggly.If the crust starts to get a little dark during baking, cover with foil, and continue baking.
  • Open the oven door and allow oven with the pie still inside, and allow it to come to room temperature*, then refrigerate.

NOTES

Tips and Tricks

  • *If you are using unsalted butter, you can add a pinch of salt to the crushed graham cracker when mixing.
  • *You can use a food processor or just stick the graham crackers in a Ziploc bag and crush them by hand (or with a rolling pin).
  • *Using a baking sheet helps with moving the pie, that’s all.
  • *This allows the pie to cool slowly and prevents the top from cracking.”

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