My
husband bought home an empty graham cracker crust so my youngest daughter and I
decided to make pumpkin pie with it! It was OK. I think I like pumpkin pie better
with traditional crust. I was happy though that I found a way to use up the
graham cracker crust!
Crust*:
12
whole graham crackers
5
Tablespoons brown sugar
5
Tablespoons salted butter melted
Filling:
1
15-ounce can unsweetened pure pumpkin puree
1
cup buttermilk room temperature*
3
eggs room temperature
4
Tablespoons unsalted butter melted & cooled slightly
3/4
cup brown sugar
1/4
cup granulated sugar
2
teaspoons vanilla extract
1/2
teaspoon salt
2
teaspoons ground cinnamon*
1
teaspoon ground ginger
1/2
teaspoon ground nutmeg
1/4
teaspoon ground cloves
homemade
whipped cream for serving*
DIRECTIONS
Preheat
the oven to 350 degrees. Pulse graham crackers and brown sugar in a food
processor into a fine crumb. You can also grind them in a zipped top bag with a
rolling pin or your hands.
12
whole graham crackers,5 Tablespoons brown sugar
Simultaneously,
pour in the melted salted butter and pulse the graham cracker mixture until the
butter is combined. You can also combine them in a bowl with a spatula.
5
Tablespoons salted butter
In
a 9 or 10 inch pie dish, press the graham cracker mixture into the bottom and
up the sides. Use the bottom of a small glass or measuring cup and your hands
to compact the mixture. Bake for 7-8 minutes.
While
the pie crust bakes, make the filling. Add the pumpkin, buttermilk, eggs,
unsalted butter, brown sugar, granulated sugar, vanilla, salt, cinnamon,
ginger, nutmeg, and cloves in a large bowl. Using an electric/stand mixer or a
whisk, mix together the filling until well combined.
1
15-ounce can unsweetened pure pumpkin puree,1 cup buttermilk,3 eggs,4
Tablespoons unsalted butter,3/4 cup brown sugar,1/4 cup granulated sugar,2
teaspoons vanilla extract,1/2 teaspoon salt,2 teaspoons ground cinnamon*,1
teaspoon ground ginger,1/2 teaspoon ground nutmeg,1/4 teaspoon ground cloves
Pour
the pumpkin filling into the pre-baked crust.
Use
a spatula to smooth out the filling gently. The pie will be filled to the very
top.
Bake
for 45-55 minutes depending on the size of your pie dish. At the 25-30 minute
mark, cover the edges of the pie with foil or a pie crust shield so the edges
do not burn. A 9-inch pie will take MORE time than a 10-inch pie. I recommend
checking the temperature of the center or pie with a thermometer. It is done
when the center is 180-185 degrees. The middle will still look wobbly and
unset. It will continue to set as it cools.
Remove
from the oven and cool on a wire rack for 2-3 hours. The center will drop and
the pie will level as it cools. Cover and transfer to the refrigerator once
cooled. Serve with whipped cream.
homemade
whipped cream
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