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Hey there, my lovely bakers!
Are you in the mood for some fall flavors? If so, I’ve got a treat for you!
Today, I’m sharing my favorite pumpkin pie recipe with a dreamy graham cracker crust.
It’s creamy, spicy, and oh-so-delicious.
Plus, the crust is a breeze to whip up!
Get ready to impress your friends and family with this classic dessert! Let’s dive in!
| Preparation Time | 20-30 minutes |
| Cooking Time | 52-63 minutes |
| Total Time | 72-93 minutes |
| Level of Difficulty | Medium |
Ingredients
- 12 graham crackers
- 5 tablespoons brown sugar
- 5 tablespoons melted salted butter
- 1 can (15 ounces) pure pumpkin puree (unsweetened)
- 1 cup buttermilk (at room temperature)
- 3 eggs (at room temperature)
- 4 tablespoons melted unsalted butter (cooled slightly)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla essence
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Whipped cream (optional, for serving)
Step 1: Preheat Oven and Prepare Crust Mixture
Preheat your oven to 350°F (175°C).
While the oven is heating, pulse graham crackers and brown sugar in a food processor until you achieve a fine crumb.
If you do not have a food processor, place the graham crackers and brown sugar in a zipped top bag and crush them using a rolling pin or your hands.
Simultaneously, pour in melted salted butter and pulse again until the graham cracker mixture is well combined.
Alternatively, you can mix the graham cracker crumbs, brown sugar, and butter in a bowl with a spatula.
Step 2: Form and Bake the Crust
Press the graham cracker mixture firmly into the bottom and up the sides of a 9 or 10-inch pie dish.
Use the bottom of a small glass, measuring cup, and your hands to compact the mixture evenly.
Bake the crust in the preheated oven for 7-8 minutes.
This will help set the crust before adding the filling.
Step 3: Make the Pumpkin Filling
While the crust is baking, prepare the pumpkin filling.
In a large bowl, combine pumpkin, buttermilk, eggs, unsalted butter, brown sugar, granulated sugar, vanilla, salt, cinnamon, ginger, nutmeg, and cloves.
Using an electric or stand mixer or a whisk, mix the ingredients together until they are well blended and smooth.
Step 4: Fill the Pie Crust and Smooth the Top
Once the crust is done baking, pour the pumpkin filling into the pre-baked crust.
Use a spatula to gently smooth out the filling.
The pie will be filled to the very top, so handle carefully to avoid spilling.
Step 5: Bake the Pie
Bake the pie in the oven for 45-55 minutes, depending on the size of your pie dish.
At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield to prevent the edges from burning.
Note that a 9-inch pie will take longer to bake than a 10-inch pie.
The pie is done when the center reaches a temperature of 180-185°F (82-85°C).
The middle may still look wobbly and unset but will continue to set as it cools.
Step 6: Cool and Refrigerate the Pie
Remove the pie from the oven and allow it to cool on a wire rack for 2-3 hours.
As it cools, the center will drop and the pie will level out.
Once the pie has cooled completely, cover it and transfer it to the refrigerator for further chilling.
Serve the pie with whipped cream for a delicious fall dessert!
