Pumpkin Pie with Graham Cracker Crust
The perfect pumpkin pie with graham cracker crust! A fun twist on a classic, this pumpkin custard pie without a pastry crust is easy and full of flavor, made with a brown butter graham cracker crust and homemade maple whipped cream topping.
Equipment
- deep 9" pie pan
- mixing bowls
- whisk
- spatula
- Small saucepan
- hand held electric beater
Ingredients
Ingredients for the Browned Butter Graham Cracker Crust
- 2 cups Graham Cracker crumbs
- ¼ cup light brown sugar firmly packed
- 5 tablespoon unsalted butter
Ingredients for Pumpkin Custard Filling
- 15 oz pumpkin puree this needs to be pure pumpkin puree, do not use pumpkin pie mix
- ¾ cup granulated sugar or caster sugar
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs ideally at room temperature
- 12 fl. oz. evaporated milk
Ingredients for Maple Whipped Cream
- 1 cup heavy cream or double cream
- 2 tablespoon maple syrup
- 1 tablespoon powdered sugar
Instructions
Instructions for the Crust
- To make the browned butter, start off by putting your butter in a saucepan and cooking this over a medium heat, until the butter is melted. Then brown this by continuing to cook, stirring and swirling the butter frequently. It will begin to foam and sizzle, but keep it moving. After several minutes (about 8-10) it will darken and brown specks will form. Take this off the heat before it blackens.
- In a large mixing bowl, stir together the sugar and graham cracker crumbs. Then pour the browned butter into the mixture and stir until the crumb is lightly moistened and packable.
- Pour the crust mixture into the base of your pie plate and press with your hand to pack into the edges and up the sides of the pie pan.
- Set the pie crust aside while you prepare your filling. This can be kept at room temperature or refrigerated if preparing further in advance.
Instructions for the Filling
- Preheat the oven to 425℉ (220C/200C Fan) and begin by mixing your eggs in a large mixing bowl. This is mainly just to break them down.
- Add the sugar and then your spices and vanilla, whisking to combine.
- Next add the pumpkin puree. Whisk the mixture until smooth.
- Slowly add in the evaporated milk, while whisking. This helps your custard to stay smooth and avoids lumpiness forming.
- Pour the mixture into your pie pan on top of your crust. If using the recommended deep 9" pie pan, this will just about fill the pan.
- Place the pie in the center of your preheated oven and bake for 15 minutes before turning the oven down to 350℉ to bake for a further 40 minutes.
- Remove from the oven once the pie passes a jiggle test, similar to a cheesecake. The center should wobble lightly (a bit like a jell-o jiggler) but it shouldn't slosh about as though there is substantial liquid under the surface.
- Allow to cool and refrigerate for about 4 hours to chill thoroughly. Once chilled, you can decorate with the whipped cream.
Instructions for the Maple Whipped Cream
- Place the cream, powdered sugar and maple syrup in a large bowl or the bowl of a stand mixer fitted with a whisk attachment.
- Using a hand held electric beater or the whisk attachment of a stand mixer, whisk until thickened and soft peaks form.
- Dollop the cream on top of the pie and sprinkle with spare cookie crumbs.
Nutrition
Calories: 311kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 71mgSodium: 241mgPotassium: 235mgFiber: 2gSugar: 28gVitamin A: 6064IUVitamin C: 2mgCalcium: 127mgIron: 1mg
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