Delicious Pumpkin Pie with Graham Cracker Crust

What is Thanksgiving without pumpkin pie? Most pumpkin pies are the same. Traditional butter crust and pumpkin custard filling. Sometimes I just do not feel like making pie crust. To do it right takes a day or two (that includes chill time), and then there’s the rolling out of the dough and forming of the crust. Combined with all the other cooking that needs to be done for Thanksgiving, it can seem like a big task to add to the list.

Enter this graham cracker crust. It cuts the time down considerably and is so much easier! And I personally think it tastes amazing with the pumpkin pie filling. Speaking of, this pumpkin pie filling does not have that can of evaporated milk. And honestly, I think it is ten times better. You can really taste the pumpkin and the spices. Its wonderful.

You will need - the crust ...

Graham Crackers, 12-14 sheets
Granulated Sugar, 3 T
Salt, 1/4 tsp
Unsalted Butter, melted, 1/2 Cup
Egg, 1

You will need - the filling ...

Canned Pumpkin, 15 oz
Heavy Cream, 1 Cup
2% Milk, 1/2 Cup
Granulated Sugar, 3/4 Cup
Ground Cinnamon, 1 tsp
Ground Ginger, 1/2 tsp
Ground Nutmeg, 1/2 tsp
Ground Cloves, 1/4 tsp
Salt, 1/2 tsp
Vanilla Extract, 1 tsp
Eggs, 3

Step One

In a food processor, combine the graham crackers, sugar, and salt and process until fine crumbs. Then, stream in the melted butter and process until clumps form and everything is incorporated.

Step Two

Next, pour into a pie dish. Use a cup bottom to flatten out the crumbs and form the crust. This helps with forming the sides. Place the pie crust into the freezer for about 30 minutes.

Step Three

Next, egg wash the crust. Be gentle so as not to disturb and misshape the crust.

Then, bake the crust on a 350 degree F oven for about 15 minutes to set it.

Step Four

Mix the filling while the crust is baking. In a large mixing bowl. combine the eggs and sugar. Whisk to combine. Add in all the remaining ingredients and whisk until smooth.

Step Five

When the crust comes out of the oven, carefully pour the filling into the pie crust. Do not over fill. You may not use all the filling. It just depends on how large your pie dish is. Return it to the oven and bake the pie at 350 degrees F for about 50-60 minutes. The pie is done when the center is set. It will jiggle when lightly jostled. It should not look liquidy. It might even puff up a little.

Step Six

Let the pie sit for about an hour or two to set. The pie will last in the fridge for 2-3 days. Enjoy!

The Mom Touch