Perfect Pumpkin Pie With Graham Cracker Crust Recipe
I absolutely love this pumpkin pie recipe because it’s got that perfect balance of warm spices and creamy pumpkin goodness that just screams cozy autumn vibes. Plus, making that graham cracker crust from scratch makes me feel like a total kitchen boss—it’s the perfect crunchy complement to the luscious filling!
The luxurious filling made with 15 ounces of pumpkin puree and aromatic spices like ginger and cloves is perfectly complemented by the 1 1/2 cups of graham cracker crumbs and a hint of cinnamon in this perfect pumpkin pie crust. The warm, spicy aroma of this pie wafting through the house makes it feel like fall.
Ingredients
Cracker Graham Crumbs: Bring structure; made from whole grain, offering fiber.
Pumpkin Purée: Low in calories; high in vitamins A and C.
Brown sugar: imparts sweetness and a deep, harmonious flavor of molasses.
Cinnamon: A comforting spice that helps in regulating blood sugar.
Ginger: Provides a zesty zing, recognized for its positive effects on digestion.
Nutmeg: A sweet spice that increases the flavor’s depth.
Milk that has been evaporated: smooth and creamy; a source of calcium and protein.
Richness and ingredient binding in a crust come from butter.
Ingredient Quantities
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 can (15 ounces) pumpkin puree
- 3/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 can (12 ounces) evaporated milk
- Whipped cream, for serving (optional)
Instructions
1. Set the temperature of your oven to 350°F (175°C).
2. In a bowl of medium size, mix together the crumbs of graham crackers, the granulated sugar, and 1/2 teaspoon of ground cinnamon.
3. Combine melted butter with the crumb mixture and mix well until everything is combined.
4. In a 9-inch pie dish, firmly and evenly press the mixture into the bottom and up the sides to form a crust.
5. Place the curst in the preheated oven, set at the optimum temperature for baking, and allow it to undergo the Maillard reaction and numerous other chemical transformations for 8 to 10 minutes. Watch it intently, checking for a ripple or bubbling effect; that’s when you know the crust is done.
6. In a sizable mixing bowl, combine the pumpkin puree, light brown sugar, salt, 1 teaspoon of ground cinnamon, and the other spices. Whisk these ingredients together until smooth.
7. One at a time, add the eggs, beating well after each addition.
8. Slowly mix in the evaporated milk until the filling combines beautifully.
9. Transfer the prepared pumpkin filling into the crust that is ready and waiting.
10. Place the pie in the oven and set the timer for 50-60 minutes. When the timer goes off, check that the filling is set around the edges but still slightly jiggly in the center. If it needs more time, let it go a few additional minutes—it shouldn’t be more than 60-65 minutes total. Cool the pie on a wire rack, then refrigerate for at least 2 hours. Serve it cold or at room temperature, and top with whipped cream if you like.
Equipment Needed
1. Oven
2. Medium mixing bowl
3. Large mixing bowl
4. 9-inch pie dish
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Mixing spoon or spatula
9. Wire rack
10. Timer
FAQ
- Q: Can I use fresh pumpkin instead of canned pumpkin puree?A: Yes, it is possible to use fresh pumpkin. Simply prepare and puree the pumpkin to the same smooth consistency you’d expect from canned pumpkin. You may also need to adjust the moisture and sweetness content, as fresh pumpkin can sometimes vary considerably.
- Q: Can I make the crust ahead of time?Of course! The crust made of graham crackers can be put together ahead of time. It can then be kept in the refrigerator well before it needs to be served. In fact, it can go from the assembly stage straight into the fridge and wait up to 2 days, bathed in the cool of the refrigerator, until you are ready to consider it “filled.”
- Q: What if I don’t have all the spices listed?A: As an alternative, you could use pumpkin pie spice. You might consider using 1-2 teaspoons, but you could use more or less depending on how spicy you like your pancakes.
- Q: Can I use regular milk instead of evaporated milk?Although you’re perfectly welcome to use evaporated milk, it isn’t the only option for achieving a creamy texture. You can also use regular whole milk. Just know that if you go this route, the pie might be less rich and flavorful.
- Q: How do I know when the pie is done baking?The edges are firm, while the center is set but still a bit wobbly. The pie will continue to set as it cools but is done when it has the aforementioned qualities.
- Q: How should I store leftover pumpkin pie?Store the pie in the refrigerator, covered, for up to 3-4 days. For longer storage, freezing is an option, too.
Substitutions and Variations
Substitutes for Graham cracker crumbs: Use digestive biscuit crumbs or crushed vanilla wafers.
Coconut sugar or brown sugar can be used instead of granulated sugar.
Butter (unsalted): Use melted coconut oil or margarine in place of this.
Pumpkin puree: Use butternut squash puree or sweet potato puree as a substitute.
Substitute heavy cream or half-and-half for evaporated milk.
Pro Tips
1. Enhance Flavor with Fresh Spices: For a more intense and fresh flavor, consider using freshly ground spices rather than pre-ground ones. This can make a noticeable difference, especially with the cinnamon, ginger, cloves, and nutmeg.
2. Blind Baking for a Crispier Crust: To prevent a soggy bottom, blind bake the crust. After pressing the crust into the pie dish, line it with parchment paper and fill with pie weights or dried beans. Bake for about 10 minutes until lightly golden, then remove the weights and bake for another 3-5 minutes before filling.
3. Smooth Puree for Perfect Texture: Ensure the pumpkin puree is as smooth as possible. If it’s lumpy, consider passing it through a sieve or giving it a quick blitz with an immersion blender to achieve a silky texture in your filling.
4. Avoid Overmixing the Filling: When incorporating the eggs into the spiced pumpkin mix, be careful not to overmix. Overmixing can incorporate too much air, leading to cracks in the pie during baking.
5. Chill Thoroughly Before Serving: For the best texture and flavor, let the pie chill in the refrigerator for several hours or overnight. This allows the flavors to meld and the pie to set properly.
Perfect Pumpkin Pie With Graham Cracker Crust Recipe
My favorite Perfect Pumpkin Pie With Graham Cracker Crust Recipe
Equipment Needed:
1. Oven
2. Medium mixing bowl
3. Large mixing bowl
4. 9-inch pie dish
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Mixing spoon or spatula
9. Wire rack
10. Timer
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 can (15 ounces) pumpkin puree
- 3/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 can (12 ounces) evaporated milk
- Whipped cream, for serving (optional)
Instructions:
1. Set the temperature of your oven to 350°F (175°C).
2. In a bowl of medium size, mix together the crumbs of graham crackers, the granulated sugar, and 1/2 teaspoon of ground cinnamon.
3. Combine melted butter with the crumb mixture and mix well until everything is combined.
4. In a 9-inch pie dish, firmly and evenly press the mixture into the bottom and up the sides to form a crust.
5. Place the curst in the preheated oven, set at the optimum temperature for baking, and allow it to undergo the Maillard reaction and numerous other chemical transformations for 8 to 10 minutes. Watch it intently, checking for a ripple or bubbling effect; that’s when you know the crust is done.
6. In a sizable mixing bowl, combine the pumpkin puree, light brown sugar, salt, 1 teaspoon of ground cinnamon, and the other spices. Whisk these ingredients together until smooth.
7. One at a time, add the eggs, beating well after each addition.
8. Slowly mix in the evaporated milk until the filling combines beautifully.
9. Transfer the prepared pumpkin filling into the crust that is ready and waiting.
10. Place the pie in the oven and set the timer for 50-60 minutes. When the timer goes off, check that the filling is set around the edges but still slightly jiggly in the center. If it needs more time, let it go a few additional minutes—it shouldn’t be more than 60-65 minutes total. Cool the pie on a wire rack, then refrigerate for at least 2 hours. Serve it cold or at room temperature, and top with whipped cream if you like.