WEEKDAYS 1e|12c|p

Simple Pumpkin Pie with Graham Cracker Crust

The Chew
|
Servings: 6
|
easy
|
1 to 2 hr

So tasty!


  • Ingredients
  • step-by-step directions
Ingredients
Graham Cracker Pie Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter (melted)
  • 1 teaspoon Kosher salt
Pumpkin Pie Filling:
  • 1 15- ounce can pumpkin puree
  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 12- ounce can evaporated milk
Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons confectioner's sugar
  • 1 teaspoon vanilla extract
Directions
  • Graham Cracker Crust: Preheat the oven to 350ºF.
  • In the bowl of a food processor, add the graham crackers and pulse until finely ground. Remove to a large bowl and add the sugar, melted butter and salt, stirring to combine. Remove the graham cracker mixture to a 9-inch pie pan and press into the bottom and up the sides of the pan. Place in the oven and bake until crust is firm and slightly darker, about 8-10 minutes. Remove and allow to cool completely.
  • Pumpkin Pie Filling: In a large bowl, whisk together the pumpkin puree and eggs. Set aside.
  • In a medium bowl, whisk together the granulated sugar, light brown sugar, salt, cinnamon, ginger, and cloves. Add the sugar and spice mixture to the pumpkin puree mixture and whisk to combine. Slowly whisk in the evaporated milk until fully combined. Remove the filling to the cooled pie crust and place in the oven.
  • Bake until just about set, with a slight jiggle in the center. Turn the oven off and open the oven door. Allow the pie to cool in the oven for 15 minutes. This will help prevent any cracks. Remove from the oven and allow to cool completely.
  • For the Whipped Cream: In a chilled medium bowl, beat the heavy cream with a whisk until soft peaks form. Whisk in the confectioner's sugar and vanilla extract and continue to beat until medium peaks form.
  • Slice the pie into wedges and serve each slice with a dollop of whipped cream.

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