Grahm Cracker Crust Pumpkin Pie


With it being Thanksgiving today I thought it was a good time to share my pumpkin pie recipe! I love pie in general but I really love pumpkin pie, but let me tell you there is such thing as a bad one…I have eaten them reluctantly but bad pie is better than no pie!


Crust –

1 ¾ cup gram cracker crumbs

¼ cup sugar

6 ¼ tbsp. melted butter

Filling –

14 oz canned pumpkin

1 cup heavy cream

¾ cup sugar

1 tsp. vanilla

1 tsp. coarse salt

1 tsp ground cinnamon

½ tsp. ground ginger

¼ tsp. allspice

2 eggs

Preheat your oven to 400

In a large bowl put all of your filling ingredients, make sure to beat your eggs in a small bowl before you add those. Use a whisk to stir it all together until it is smooth. In another large bowl add your gram cracker crumbs sugar and melted butter and as long as your butter isn’t still melt your hands off hot then use your hands to stir it all together, otherwise use a spoon until it cools down. Get a large pie plate, I go ahead and grease it just to be on the safe side, then press your gram cracker mixture into the pie plate. Try to keep it as evenly thick as possible, I make the sides the thickest part, but that is just my preference. After your crust is in pour your filling in, use a spoon to spread it evenly all the way to the edges. Put in the oven at 400 for 15 minutes then turn it down to 350 and cook for around another 40-45 minutes. I pull mine out and check it a couple of times. The easiest way to check (thank you for the advice mom!) is to stick a knife in the middle, if it pulls out clean it is finished. After its done cooking let it cool down enough that you can put it in your refrigerator. Keep it in your refrigerator for a couple hours, that way it can set up.



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