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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Fresh Pumpkin Pie with Graham Cracker Crust

November 1, 2011

Fresh Pumpkin Pie with Graham Cracker Crust 

 

Graham Cracker Crust:

1 cup of all-purpose flour

3/4 cup of graham cracker, very finely crushed

1 1/2 tablespoons of sugar

pinch of salt

1/2 cup (1 stick) of unsalted butter, cut into small pieces

1 large egg yolk

1/4 cup of ice water, plus more if needed

1 egg yolk, for brushing

 

Pumpkin Pie Filling:

3 large eggs, plus one egg for glaze

1 cup of brown sugar

1 tablespoon of cornstarch

1/2 teaspoon of salt

1 teaspoon of ground nutmeg

1 teaspoon of ground cinnamon

1 teaspoon of pure vanilla extract

1 1/2 cups evaporated milk (about one 12 ounce can)

1 1/2 tablespoon of heavy cream

1 1/2 cups of fresh or canned pumpkin puree

 

Instructions for Graham Cracker Crust:

  1. In a bowl, mix flour, finely crushed graham crackers, sugar, and salt. Add butter pieces and mix with a fork/hands until it resembles coarse meal. 

  2. Add egg yolk and some of the water, tablespoons as a time, and combine just until the dough holds together. 

  3. On a floured surface, roll the dough out into a circle that is about 1/8 inch thick. 

  4. Sprinkle some extra graham cracker crumbs on the bottom of a pie pan/dish and transfer rolled out pie dough to the pan/dish, fit and trim edges. Refrigerate for at least 30 minutes. In the meantime, make your pumpkin pie filling.

Instructions for Pumpkin Pie Filling:

  1. Preheat oven to 425 degrees.

  2. In a large bowl, combine eggs, sugar, cornstarch, nutmeg, cinnamon, salt, and pumpkin puree. Beat and combine well. 

  3. Add vanilla extract, evaporated milk, and heavy cream. Whisk very vigorously. 

  4. Let the filling rest for at least 15 minutes before pouring into pie crust.

  5. Now gently ladle the filling into the pie crust until it is almost full (about 1/8 of an inch away from the top).  Carefully transfer to the oven and bake for 45-65 minutes until the filling is set.  (Filling is set when the filling no longer appears liquid). 

  6. Cool the pie for at least an hour, if not overnight. Side note: this pie is actually better the next day, so if you make it the night before and refrigerate it overnight, it will be perfection the next night. 

  7. Serve with whipped cream and/or vanilla ice cream and enjoy!

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