I love pumpkin pie and it has been a must for me to make every year for the holidays. Usually I make it with an all butter crust but this year I went with something that adds a bit of texture. The graham cracker allows for a crunchier crust and I would say it compliments the pumpkin pie filling nicely. The filling is deliciously spiced with cinnamon, nutmeg, cardamom, ginger and cloves. Make sure to whip up a batch of fresh whipped cream for topping and serve with vanilla ice cream.
Pumpkin Pie with a Graham Cracker Crust
(Makes 1 Pie)
Printable Version
Ingredients:
- 2 cups of pumpkin puree
- 1 1/2 cups heavy whipping cream
- 1/2 cup packed brown sugar
- 1/3 cup white sugar
- 1/2 tsp salt
- 2 eggs plus the yolk of a third egg
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp cardamom
- 1/2 tsp lemon zest
- 1 graham cracker crust
Directions:
- Preheat oven to 425F.
- Mix sugars, salt, spices, and lemon zest in a large bowl.
- Beat the eggs and add to the bowl. Stir in the pumpkin puree.
- Stir in cream. Whisk all together until well incorporated.
- Pour into pie shell and bake at 425F for 15 minutes.
- After 15 minutes reduce the temperature to 350F.
- Bake 40-50 minutes, or until a knife inserted near the center comes out clean.