Pumpkin Pie Graham Cracker Crust Recipe

The graham cracker crust is easier to shape and press into place than a regular pie crust i always use a homemade graham cracker crust.

Pumpkin pie graham cracker crust recipe.

It s adapted from a recipe found in my mom s infamous recipe binder and really does provide the best of both worlds. 6 tablespoons butter melted and slightly warm. In the meantime melt the butter 2 tablespoons is all you need. I always use a ready made graham cracker crust and it comes out great.

1 4 cup granulated sugar. I used real pumpkin the graham cracker pie crust and have added allspice to the original recipe. With only 5 ingredients the filling of this pie comes together in mere minutes. Vitamin a 170 calcium 20 vitamin c 4 iron 8.

This recipe is based on the very famous canned pumpkin recipe from libby s but. For some baking homemade pies can be intimidating. This recipe comes from a 3 volume set of holiday recipes. This is the best pumpkin pie recipe.

This pie is highly demanded by family and friends every year. To make this lighter version of pumpkin pie you ll need 3 oz of graham crackers which i placed in a food processor with a tablespoon of brown sugar and process it into crumbs. The buttery crust and spicy sweet filling will have you reaching for another slice. The pie i m sharing today on the other hand is a pumpkin pie i can really get behind.

Serving size 1 slice 1 18 of pie calories per serving 370 total fat 12g calories from fat 110g saturated fat 5g trans fat 0g cholesterol 65mg sodium 160mg carbohydrates 59g dietary fiber 2g sugar 46g protein 9g percent daily value. This pumpkin pie recipe with a graham cracker crust is the quintessential thanksgiving dessert. 1 1 2 cups finely ground graham cracker crumbs. 1 4 teaspoon ground cinnamon.

If you re looking for the perfect no bake pumpkin pie recipe served in a graham cracker crust this is it. The store bought ones taste stale to me it also holds up underneath the custard filling of the pumpkin staying toothsome and snappy. Once it s chilled in the pie crust you just slice and eat or go at it with a fork. One suggestion is to let the pie cool on the oven rack because it cools more slowly that way.

I get rave reviews on it every year. It even turned a non pumpkin pie eater into a genuine fan. Homemade pie crust is good and all but sometimes the moment calls for honey sweet crumbly graham cracker crust. But not just any cream.