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