Hi!! Happy November! Pumpkin pie is synonymous with Thanksgiving…I mean how do you have Thanksgiving dinner without it? My family loves pumpkin pie, so since I am not hosting our Thanksgiving feast, I am in charge of baking the pumpkin pie! Prior to creating todays recipe, I had only made pumpkin pie once before, and I am pretty sure it was just the recipe from the back of the Libby’s pumpkin puree can. That is a great classic recipe….but I write a food blog, so I had to switch it up just a little bit without getting too crazy (the boys in the family are pumpkin pie purists). Ok…pumpkin pie. I could not take the chance of making this recipe for the first time for our Thanksgiving feast, so I had a little trial run and James (my chief taste tester) said he wouldn’t change a thing about it! I made the pumpkin spice graham cracker crust because I needed to make this quick, and did not have time to make the classic pastry pie crust. I love that this crust is fool proof! I may have had a few pastry crust fails in my time.
First you will make your graham cracker crust, and bake in a 300-degree oven for 8-minutes. Remove the crust from oven and set on wire rack to cool completely.
While your graham cracker crust is cooling, prepare your pumpkin pie filling on the stovetop.
Pour filling into pre-baked and cooled graham cracker crust and pop this baby in the oven! Get ready for your house to smell amazing as this bakes 🙂
Pumpkin Pie with Pumpkin Spice Graham Cracker CrustPrint Recipe
- Pumpkin Spice Graham Cracker Crust:
- 15 graham cracker sheets, crushed into fine crumbs
- 1 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- Pumpkin Pie Filling:
- 1-3/4 cups pumpkin puree
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1 heaping teaspoon vanilla extract
- 2 eggs, room temperature, beaten
- 1 cup heavy whipping cream, room temperature
Prepare Pumpkin Spice Graham Cracker Crust: Preheat oven to 300-degrees and spray a pie dish with baking spray and set aside. In a food processor, or using a heavy object, crush graham crackers until they are fine crumbs (I put the graham cracker sheets in a large ziplock bag and used a jar to crush the crackers into crumbs). Melt the butter in microwave in a medium sized bowl. Add the graham cracker crumbs, pumpkin pie spice and powdered sugar to the melted butter and mix until mixture resembles coarse sand. Press mixture into prepared pie dish, pressing firmly to the bottom of the dish and the sides. I used a metal measuring cup to firmly press the crumbs down.
Bake graham cracker crust in 300-degree oven for 8-minutes. Remove from oven and place on wire rack to cool, while you prepare your pie filling.
Prepare Pumpkin Pie Filling: Change oven temperature to 400-degrees, and let it rise to temperature while you make the pumpkin pie filling.
In a medium saucepan, on medium-high heat on the stovetop, add the pumpkin puree. Cook the puree, stirring regularly, for 15-minutes (or until pumpkin puree begins to darken and crystalize). Add brown sugar, salt, pumpkin pie spice, cinnamon and nutmeg to the saucepan with the pumpkin puree. Continue to cook mixture on medium-high heat for two-minutes, stirring constantly.
Remove pot from heat and stir in the vanilla extract to the pumpkin mixture. Next, slowly add the (room temperature) heavy cream to the pumpkin mixture, stirring it in as you go. Slowly add the (room temperature) beaten eggs to the mixture and stir pumpkin mixture until completely smooth.
Pour mixture into graham cracker crust and bake in 400-degree oven for approximately 35-minutes.
Pumpkin pie is done when a tooth pick inserted in the middle comes out without raw pumpkin batter on it. When pumpkin pie is done baking, remove from oven and place on wire rack to cool. Let pie cool for approximately 2-hours. Once cool, loosely cover pie with plastic wrap and refrigerate until ready to eat.
If you have a pie crust shield that protects the top of your graham cracker crust, apply it before baking the pie. The top of my crust started to brown before my pie was done and I attempted to cover the top of the crust with foil. (Note to self: buy pie crust shield--much easier).
If I had whipped cream I would have covered up the middle where you can see where I tested the pie for doneness…just ignore that part of the picture 😉
Fork it! Get in my belly!
Perfect pumpkin pie!! So what camp are you in? Pumpkin pie with graham cracker crust or pumpkin pie with pastry crust? Which one should I make for Thanksgiving (or should I make both?)??? Leave me a comment! Hearing from you guys makes my day!!! And I always respond back!