Pumpkin Pie Graham Cracker Crust Recipe

It even turned a non pumpkin pie eater into a genuine fan.

Pumpkin pie graham cracker crust recipe.

1 1 2 cups finely ground graham cracker crumbs. With only 5 ingredients the filling of this pie comes together in mere minutes. 1 4 cup granulated sugar. The scrumptious seasonal flavor of pumpkin and the decadence of cream.

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. 6 tablespoons butter melted and slightly warm. This is the best pumpkin pie recipe. This pie is highly demanded by family and friends every year.

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. But not just any cream. You ll find out more in a minute.

It s adapted from a recipe found in my mom s infamous recipe binder and really does provide the best of both worlds. If you re looking for the perfect no bake pumpkin pie recipe served in a graham cracker crust this is it. For some baking homemade pies can be intimidating. 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 recipe comes from a 3 volume set of holiday recipes. I always use a ready made graham cracker crust and it comes out great. In the meantime melt the butter 2 tablespoons is all you need. This recipe is based on the very famous canned pumpkin recipe from libby s but.

The buttery crust and spicy sweet filling will have you reaching for another slice. 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. Vitamin a 170 calcium 20 vitamin c 4 iron 8. 1 4 teaspoon ground cinnamon.

I used real pumpkin the graham cracker pie crust and have added allspice to the original recipe. The pie i m sharing today on the other hand is a pumpkin pie i can really get behind. The store bought ones taste stale to me it also holds up underneath the custard filling of the pumpkin staying toothsome and snappy. I get rave reviews on it every year.