While the temperatures are still warm in some areas, summer is over and fall is upon us, which means it is pumpkin time. We are sure, like every year, you will try your hands once again at pumpkin pie. After all, it’s almost mandatory to have this dessert every fall and is the quintessential recipe to welcome the change of season in several households. However, this time, instead of making your traditional recipe, try this cinnamony pumpkin pie with a graham cracker crust. Its smooth and creamy fall flavors will be perfect for a post-dinner sweet treat. The graham cracker crust on this delicious pie imparts a cookie-like crunch to make this a crowd-pleasing recipe.
Ingredients
For graham cracker crust
- 13 graham cracker sheets (about 2 cups, crushed)
- 3 tablespoons brown sugar
- 6 tablespoons butter, softened
Pumpkin Pie Filling
- ¾ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- 445 ml can of pumpkin puree
- ½ cup evaporated milk
Preparation
- To make the graham cracker crust for pumpkin pie, preheat oven to 350 degrees Fahrenheit.
- Now, in a food processor, combine your graham crackers, brown sugar, and softened butter until it looks like sand.
- Then, firmly press the mixture into the pie dish — along the bottom and up the sides.
- After that, bake it for 15 minutes, remove it from the oven, and set aside.
- Now, make the filling for pumpkin pie. For this, preheat oven to 425 degrees Fahrenheit first.
- Then, combine sugar, pumpkin pie spice, cinnamon, and salt in a small bowl.
- In a separate medium-sized bowl, whisk eggs. Then, stir in pumpkin puree, sugar mixture, and evaporated milk slowly into the whisked eggs.
- Place pre-baked graham cracker crust on a rimmed cookie sheet and pour pie filling into the pie crust.
- Bake the pumpkin pie with graham cracker crust for 15 minutes at 425 degrees Fahrenheit. Then, reduce the heat to 350 degrees Fahrenheit and bake for another 40 minutes, or until a thermometer inserted in the middle reads 180 degrees Fahrenheit. The most important thing to note is that the pie should still be jiggly. If the crust starts to get a little dark during baking, cover it with foil, and continue baking.
- Open the oven door, leave it as such with the pie still inside, and allow it to come to room temperature before refrigerating.
Voila, your pumpkin pie with graham cracker crust recipe is ready to be served. Enjoy it warm or let it cool down to room temperature before serving it with a dollop of cream on the side or on top. This pumpkin pie recipe with graham cracker crust will surely be loved by all. So, get the ingredients, follow the steps, and prepare the best pumpkin pie with graham cracker crust for your family this fall. Also, do let us know their reactions in the comment section below!
