Autumn leaves are falling, the air is crisp, and the scent of pumpkin spice fills the air – it's the perfect time for a homemade pumpkin pie! This easy pumpkin pie recipe with a buttery graham cracker crust is a delicious and surprisingly simple dessert that's perfect for Thanksgiving, fall gatherings, or a cozy night in. Forget complicated recipes; this one is designed for even the most novice bakers, promising a delightful and rewarding homemade cooking experience. It's one of those best recipes you'll want to keep coming back to year after year.
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions:
Making the Graham Cracker Crust:
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Add Melted Butter: Pour in the melted butter and mix until the crumbs are evenly moistened. The mixture should hold together when pressed.
- Press into Pie Plate: Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie plate. Use the bottom of a measuring cup or your fingers to create an even crust.
- Bake (Optional): For a crispier crust, bake the crust for 8-10 minutes before adding the filling. This step is optional but recommended.
Making the Pumpkin Filling:
- Combine Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined.
- Pour into Crust: Carefully pour the pumpkin filling into the prepared graham cracker crust.
- Bake: Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. The pie should be set around the edges and slightly jiggly in the center. If the crust starts browning too quickly, loosely cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a messy pie. Refrigerate for at least 2 hours for optimal flavor and texture. This ensures a delicious and delightful quick dinner idea or a perfect addition to any healthy meal.
Tips for the Best Pumpkin Pie:
- Room Temperature Ingredients: For a smoother filling, bring the eggs and evaporated milk to room temperature before mixing.
- Don't Overbake: Overbaking can lead to a dry pie. Start checking for doneness around 50 minutes.
- Cool Slowly: Rapid cooling can cause cracks in the filling. Let the pie cool completely on a wire rack.
Variations:
- Spiced Pecan Pumpkin Pie: Add ½ cup chopped pecans to the pumpkin filling for extra crunch and nutty flavor.
- Chocolate Swirl Pumpkin Pie: Swirl melted dark chocolate into the pumpkin filling before baking for a decadent twist.
- Gingersnap Crust: Substitute gingersnap cookies for the graham crackers for a spicier crust.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-22g
- Saturated Fat: 10-12g
- Carbohydrates: 40-45g
- Sugar: 25-30g
- Protein: 5-7g
This easy pumpkin pie recipe is a fantastic example of delicious dishes that are simple to make. Whether you're a seasoned baker or a kitchen novice, this recipe is sure to become a staple in your fall baking repertoire. Enjoy!