Pumpkin Pie with Graham Cracker Crust

Alana

Last year Theresa, Katherine and I got together on the Thanksgiving weekend for pumpkin pie and colouring. We each tackled a piece of Earls’ pumpkin pie, which was quite the task because each piece is HUGE. We managed however, because the Earls pumpkin pie is ridiculously good. This year, I got it in my mind to recreate their pie.

Step 1 was to find a recipe. A few moments on pinterest and Google and that bit was done. I picked a pumpkin pie recipe from a baking blog that sounded like there was some pretty intensive trial when creating that recipe, due to the writers high standards for pie. The next step was to find a recipe for a graham pie crust; I picked one with good ratings off of allrecipes.com.

The filling: great. I haven’t made pumpkin pie prior to this attempt, so I think it turned out pretty well, despite under baking it slightly.

The crust: less great. I converted the recipe so that the butter was measured in grams rather than tablespoons. Perhaps I did my conversion wrong, because there was way too much butter. It was pooling in the bottom of my pie dish, so soaked up a bunch of it with a paper towel. Despite my best effort, the crust didn’t set properly when I did my pre-bake. I was so confused as to how I could mess up a simple graham crust. I started looking around at other recipes and noticed that they were basically all the same. I rechecked my math and decided that I did a bad job, though I don’t remember exactly how much I used.

This recipe is definitely getting another try, hopefully before pumpkin season ends!

Pumpkin Pie with Graham Cracker Crust

Adapted from Sally’s Baking Addiction and All Recipes

Ingredients

  • 1 ½ cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp butter, melted
  • ½ tsp cinnamon
  • 2 cups (450 g) pumpkin puree
  • 3 eggs
  • 1 ¼ cup (250g) packed brown sugar
  • 1 tbsp cornstarch
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp ground pepper
  • 1 cup (250 ml) heavy cream
  • ¼ cup (63 ml) milk

Directions

  1. Preheat oven to 375 degrees F.
  2. Prepare your graham cracker crust by mixing together the graham crumbs, cinnamon, melted butter, and sugar. Press mixture into pie dish.
  3. Bake for 7 minutes or so.
  4. Whisk the pumpkin, eggs, and brown sugar together until combined.
  5. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream and milk. Whisk vigorously until combined.
  6. Fill pie crust with pumpkin mixture and bake until almost set, approximately an hour.
  7. Cool completely before serving.

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