The absolute classic, made with a graham cracker crust making an easy holiday pie even easier, and adds great texture to the pumpkin custard filling.
For the Crust:
1 1/2 cups graham cracker crumbs (2 packets)
6 tablespoons salted melted butter
For the Pumpkin Filling:
3 large eggs
1/2 cup light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
3/4 teaspoon ground ginger
2 teaspoons pumpkin pie spice
1/8 teaspoon cloves
2 cups unsweetened pumpkin puree (or one can)
14 oz sweetened condensed milk (or one can)
Technique:
For the crust:
Preheat oven to 375 degrees.
Using a food processor or a plastic gallon bag and a rolling pin, pulverize the graham crackers into fine crumbs.
Add melted butter and combine. Mold mixture into a 9 inch pie plate (there will be extra crumbs in case you are using a deep baking dish and/or like a thicker crust).
Bake crust for 5 minutes, remove from oven and set aside.
For the filling:
Whisk all filling ingredients together into a large bowl and mix until well incorporated.
Pour pumpkin mixture into the partially baked crust and bake at 375 degrees for 45-50 minutes, until edges are set but the center is still wobbly.
Remove pie from oven and let set for about 2 hours. (Pie center will set while cooling).
Seve with ice cream or whipped topping and enjoy.
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