Pumpkin Pie with Graham Cracker Crust Recipe

Ingredients

• 12 full sheets of graham crackers
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter (melted)
• 2 eggs (room temperature)
• 1 egg yolk (room temperature)
• ¾ cup packed light brown sugar (packed)
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 1 (15-ounce) can pumpkin puree
• 1 (12-ounce) can evaporated milk

Steps

1. 1

   Preheat the oven to 350˚F. Place the graham crackers and sugar in the bowl of a food processor and process until fine crumbs form. Add the butter and pulse until the mixture resembles wet sand. Transfer the crumbs to a 10-inch pie plate and press into an even layer on the bottom and sides of the plate. Bake for 5 minutes, or until lightly golden brown. Let cool on a wire rack before you make the filling.

2. 2

   While the crust cools, preheat the oven to 425˚F.

3. 3

   Once the crust cools, add the eggs, egg yolk, and brown sugar to a large bowl. Whisk by hand until the mixture is well combined, about 2 minutes. Then, add the cinnamon, ginger, nutmeg, cloves, and salt, and whisk until incorporated.

4. 4

   Add the pumpkin puree and evaporated milk, and whisk until smooth.

5. 5

   Pour the pumpkin mixture into the prepared crust and bake at 425˚F for 15 minutes. Reduce the heat to 350˚ and continue to bake for 35–40 minutes, or until the pie is mostly set, with a small amount of jiggle in the very center. Remove from the oven and cool for 1–2 hours to set before serving.