Are you ready to dive into the cozy flavors of autumn? Then look no further! This pumpkin pie recipe, complete with a buttery homemade graham cracker crust, is the perfect addition to your Thanksgiving feast or any chilly evening gathering. Forget store-bought pies – this recipe is surprisingly easy and delivers an unforgettable homemade taste that will impress your family and friends. It's the ultimate comfort food, a delicious dish perfect for those looking for easy recipes and healthy meals, without compromising on flavor. Get ready to experience the best pumpkin pie you've ever tasted!
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 12 full graham crackers)
- 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 & Prep: 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 sugar.
- Add Melted Butter: Pour the melted butter over the crumb mixture and stir until evenly moistened. The mixture should hold together when squeezed.
- 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 the Crust (Optional): For a crispier crust, bake for 8-10 minutes before adding the filling. This step is optional, but recommended.
Making the Pumpkin Filling & Baking the Pie:
- Whisk Wet Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined.
- Pour into Crust: 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 center might still jiggle slightly, which is okay.
- Cool: Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight. This allows the filling to set properly.
Tips for the Best Pumpkin Pie:
- Room Temperature Ingredients: Using room temperature eggs and milk helps create a smoother filling and prevents curdling.
- Don't Overbake: Overbaking can result in a dry pie. Start checking for doneness around 50 minutes.
- Cool Slowly: Allowing the pie to cool completely prevents cracking and ensures a creamy texture.
- Homemade is Best: While store-bought graham crackers work, making your own graham cracker crumbs from scratch adds a lovely homemade touch and allows for more control over sweetness.
Variations:
- Spiced Pumpkin Pie: Add a pinch of allspice or cardamom for an extra warm, aromatic flavor.
- Chocolate Swirl: Add a swirl of melted dark chocolate to the filling before baking for a decadent twist.
- Gingersnap Crust: Substitute gingersnap cookies for the graham crackers for a spicy crust variation.
- Pecans or Walnuts: Sprinkle chopped pecans or walnuts on top of the filling before baking for added texture and flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. Nutritional information is best calculated using a nutrition calculator with your exact ingredients.
This pumpkin pie recipe offers a delicious and easy way to enjoy the flavors of autumn. It's perfect for quick dinner ideas, homemade cooking projects, and satisfying those cravings for delicious dishes. Enjoy!