Pumpkin Pie with Graham Cracker Crust

Minimize the Thanksgiving Day chaos by making this pumpkin pie with graham cracker crust ahead of time! The crust and filling each come together in a flash, and once it's baked and chilled overnight, it's ready to be served after the feast. The smooth, creamy pumpkin filling and buttery graham cracker crust are best topped with a dollop of whipped cream!

Ingredients

Method

Nutrition

For

8

M

I

For the graham cracker crust:

280

g

Graham crackers

1

tspn

Salt

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Notes

Add brown sugar to the crust, if desired. I opted for a less sweet graham cracker crust by leaving out the sugar, but if you prefer a sweeter crust add 53g (¼ cup) brown sugar when pulsing the ingredients in the food processor. Follow the chill times carefully! To achieve a perfect pumpkin pie, you need to bring its temperature down very slowly after baking. Cooling the pie down too fast will cause it to crack.

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