Pumpkin Pie with Graham Cracker Crust
There's no better addition to your dessert spread during the holidays than a Pumpkin Pie with Graham Cracker Crust. This classic pumpkin pie has everything we love about Thanksgiving desserts: delicious, decadent, and creamy. After trying a added crunchy twist from graham crackers you'll be making this every year.
Servings: 10 servings
Calories: 272kcal
Ingredients
Graham Cracker Crust
- 1 1/2 cups finely crushed graham crackers about 12 whole sheets
- 1/4 cup granulated sugar
- 6 Tbsp. coconut oil melted, 90g
- 1/4 tsp. salt
Pumpkin Pie Filling
- 1 can pumpkin puree 15 oz
- 3/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 tsp. salt
- 2 large eggs
- 1 cup heavy cream 245g
Instructions
- Preheat your oven to 375 degrees Fahrenheight.
- In a food processor, pulse the graham crackers into fine crumbs.
- In a medium bowl, combine the crushed graham crackers, sugar, melted coconut oil, and salt. Stir until the mixture is well combined and has a consistency similar to wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake in the preheated oven for 7-8 minutes until slightly golden. Remove from the oven and set aside.
- In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt until well combined. Beat in the eggs one at a time, followed by the heavy cream, mixing until the filling is smooth.
- Pour the pumpkin mixture over the crust and smooth the top with a rubber spatula, if needed. Bake in the preheated oven for about 55-65 minutes, or until the center is slightly jiggly and set. You can also check the internal temperature is 185 degrees Fahrenheight to confirm it is done prior to removing from the oven.
- At the 30 minute mark, cover the edges of the pie with aluminum foil or a pie crust shield so the edges do not burn. You can cover just the edges of the pie with foil or use a pie shield to avoid burning the tips of the pie crust. To make a pie guard, cut a ring out of parchment paper and lay it over the edge to cover the crust and leave the center of the pie open.
- Remove the pie from the oven and allow it to cool on a wire rack for at least 3-4 hours to set.
- Cover with foil and transfer to the refrigerator to set overnight for best results.
- Slice and serve with a dollop of whipped cream on top of the pie, if desired.
Notes
- All nutrition facts are an estimate and will vary with substitutions.
- You must let the pie cool on the wire rack for 3-4 hours BEFORE refrigerating. It is best to let this pumpkin pie cool in the refrigerator overnight! This is crucial for the filling to set properly.
Nutrition
Serving: 1slice | Calories: 272kcal | Carbohydrates: 25g | Protein: 2.4g | Fat: 11g | Saturated Fat: 8g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 40mg | Potassium: 26mg | Fiber: 1g | Sugar: 26g
