Graham Cracker Crust Pumpkin Pie
Save the best for last this Thanksgiving with a Graham Cracker Crust Pumpkin Pie. The silky pumpkin custard sits atop a crumbly graham cracker crust that's prepped in a fraction of the time of pie dough.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 13 sheets)
- 7 Tbsp unsalted butter melted
- 2 Tbsp granulated sugar
- 1/4 tsp ground cinnamon
Pumpkin Pie
- 15 ounces canned pumpkin puree
- 1 cup heavy cream
- 1/4 cup whole milk
- 3/4 cup light brown sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt fine
- 1/2 tsp vanilla pure
Instructions
Graham Cracker Crust
- Preheat oven to 300 degrees.
- Pulse graham crackers in a food processor for 15 seconds until fine crumbs form.
- Add melted butter, sugar and cinnamon then pulse a few more times until combined.
- Add graham cracker mixture to a 9-inch pie dish. Pack mixture into the bottom, up the sides and around the rim of the pie dish until evenly distributed.
- Bake for 13 to 15 minutes until crust is lightly browned. Remove pie dish from oven then place on a wire rack to cool while you prepare the pumpkin pie filling.
Pumpkin Pie
- Raise oven temperature to 350 degrees. Line a cookie sheet with aluminum foil and set aside.
- In a large mixing bowl, whisk together all pumpkin pie ingredients until smooth.
- Place pie dish onto prepared cookie sheet then pour pumpkin mixture onto graham cracker crust. Note: pie will be very full.
- Bake for 50 to 55 minutes until edges are set and the center is still slightly jiggly (it will firm as it cools). Avoid overbaking as it will cause the pie to crack.
- Place pie plate on a wire rack to cool completely, approximately 3 hours.
- Slice and serve.
- To store, cover pie with plastic wrap and keep in the refrigerator up to 5 days.