Description
A delicious pumpkin pie featuring a crunchy graham cracker crust, perfect for fall celebrations.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- ¾ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom and up the sides of a pie dish to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- In a large mixing bowl, combine pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Pour the pumpkin filling into the cooled graham cracker crust.
- Bake for 45-50 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Let the pie cool completely before serving.
Notes
- For a richer flavor, use fresh pumpkin puree instead of canned.
- Serve with whipped cream for added indulgence.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg