Why You’ll Love this Pumpkin Pie With Graham Cracker Crust Recipe
If you’re looking for a dessert that perfectly captures the essence of fall, you’ll love this pumpkin pie with a graham cracker crust.
The combination of creamy pumpkin filling and that crunchy, sweet crust elevates the classic recipe to a new level. I adore how easy it’s to make, and the aroma that fills my kitchen while it bakes is simply irresistible.
Each bite is a delightful mix of spices, bringing warmth and comfort. Plus, serving it at gatherings always sparks joy and nostalgia.
Trust me, this pie is sure to become a favorite in your home, just like it’s in mine.
Ingredients of Pumpkin Pie With Graham Cracker Crust
When it comes to making a delicious pumpkin pie with graham cracker crust, gathering the right ingredients is key. Trust me, you want everything to be just perfect.
There’s something so satisfying about having everything laid out in front of you, ready to create that cozy fall dessert. So, let’s get into the nitty-gritty of what you’ll need.
Ingredients:
- 2 cups real pumpkin (not canned)
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs, beaten
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 Keebler graham cracker pie crust (2 extra servings size)
Now, before you plunge into your baking adventure, let’s chat about some of these ingredients.
Using real pumpkin is a game changer. It may seem like an extra step, but trust me, the flavor is so much richer and more vibrant than canned. Plus, it gives you that warm feeling of homemade goodness.
And, if you’re not a fan of certain spices, feel free to tweak them. Maybe you really love cinnamon and want to add more, or perhaps you prefer to skip the ginger altogether. It’s your pie, after all.
How to Make Pumpkin Pie With Graham Cracker Crust
Making a pumpkin pie with a graham cracker crust is easier than you might think, and it’s a delightful treat that always impresses.
First things first, preheat your oven to 425 degrees. That’s right, get that heat going because we want a nice, hot start to our pie. While that’s warming up, grab a mixing bowl and combine 2 cups of real pumpkin (not the canned stuff, please – we’re going for the real deal here) with 1 (14 ounce) can of sweetened condensed milk. You’ll also want to add in 2 beaten eggs, 1 tablespoon of brown sugar, and all those lovely spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ginger, nutmeg, allspice, and 1/2 teaspoon of salt.
Mix it all together until you have a smooth, inviting pumpkin mixture that smells like autumn.
Once your mixture is ready, it’s time to pour it into the graham cracker pie crust. You can use a Keebler graham cracker pie crust, which is perfect for this recipe and saves you some time if you aren’t feeling adventurous in the kitchen.
After pouring in that pumpkin goodness, pop the pie into your preheated oven for 15 minutes. This initial blast of heat helps set the filling. After that, lower the oven temperature to 350 degrees and let it bake for an additional 35 to 40 minutes. You’ll want to keep an eye on it – do the trusty toothpick test. If it comes out clean, your pie is done!
Let it cool for a bit, and you’ll have a beautiful, homemade pumpkin pie with a crust that’s so good, you might just want to eat it straight off the plate.
And here’s a little tip from my own experience: if you find yourself getting a bit overwhelmed, just remember that baking is about having fun.
I’ve had my fair share of kitchen disasters – like the time I mistook salt for sugar. Spoiler alert: that pie didn’t win any awards. But, every mistake is a step toward mastering your craft.
Pumpkin Pie With Graham Cracker Crust Substitutions & Variations
After creating that delicious pumpkin pie with a graham cracker crust, you might want to explore some substitutions and variations to make it your own.
For a gluten-free option, try using gluten-free graham crackers or almond flour for the crust. If you’re looking for a twist, swap pumpkin for sweet potato or butternut squash.
Adding a splash of vanilla or maple syrup can enhance the flavor, too. You can even experiment with spices—try cardamom or cloves for a unique taste.
Don’t hesitate to top your pie with whipped cream or even a dollop of caramel for extra indulgence!
What to Serve with Pumpkin Pie With Graham Cracker Crust
To elevate your pumpkin pie with graham cracker crust, consider pairing it with a few delightful accompaniments.
A dollop of freshly whipped cream adds a light, airy texture that complements the rich pie perfectly. I also love serving it with a scoop of vanilla ice cream; the creaminess balances the spices beautifully.
For a twist, try a drizzle of caramel sauce or a sprinkle of toasted pecans for added crunch. Don’t forget a steaming cup of spiced chai or coffee to warm up the experience.
These combinations create a memorable dessert that everyone will enjoy!
Additional Tips & Notes
While preparing your pumpkin pie, it’s helpful to keep a few tips in mind to guarantee perfect results.
First, make sure you’re using fresh pumpkin for the best flavor. If you’re short on time, canned pumpkin can work in a pinch, but I prefer the fresh stuff.
Next, don’t skip the toothpick test—your pie should be set but still slightly jiggly in the center when done.
Finally, let the pie cool completely before serving; it’ll slice much easier. If you’d like, top it off with whipped cream for an extra treat.
Enjoy every delicious bite!