SUPER EASY PUMPKIN PIE

It uses a homemade crumb crust and a quick filling, so it can be a last-minute dessert for your holiday table!

YIELD: 8 servings PREP TIME: 25 minutes BAKING TIME: 40 minutes (plus cooling and chilling)

– Graham cracker crumbs – Unsalted butter – Pumpkin puree – Sour cream – Cream – Brown sugar – Eggs – Pumpkin pie spices – Vanilla

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For the crust: combine graham cracker crumbs and sugar in a large bowl.

Add melted butter and mix well until it looks like wet sand and there are no dry spots.

Pour into the pie dish and press to cover the bottom and sides. Start at the edges and work towards the center.

Use your hands (my choice) or a measuring cup. Bake as instructed in the recipe card.

For the filling: mix pumpkin puree with sugar. Add eggs, cream, and sour cream, and mix well without beating.

Add spices and vanilla and mix until incorporated and smooth. Don't beat.

Pour into the crumb crust and bake until golden brown. Cool and chill according to instructions.

Serve at room temperature with a mound of whipped cream.

Click the image and subscribe to our newsletter to boost your homebaking skills!

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SUPER EASY PUMPKIN PIE

It uses a homemade crumb crust and a quick filling, so it can be a last-minute dessert for your holiday table!

YIELD: 8 servings PREP TIME: 25 minutes BAKING TIME: 40 minutes (plus cooling and chilling)

– Graham cracker crumbs – Unsalted butter – Pumpkin puree – Sour cream – Cream – Brown sugar – Eggs – Pumpkin pie spices – Vanilla

– Graham cracker crumbs – Unsalted butter – Pumpkin puree – Sour cream – Cream – Brown sugar – Eggs – Pumpkin pie spices – Vanilla

INGREDIENTS

For the crust: combine graham cracker crumbs and sugar in a large bowl.

For the crust: combine graham cracker crumbs and sugar in a large bowl.

Add melted butter and mix well until it looks like wet sand and there are no dry spots.

Add melted butter and mix well until it looks like wet sand and there are no dry spots.

Pour into the pie dish and press to cover the bottom and sides. Start at the edges and work towards the center.

Pour into the pie dish and press to cover the bottom and sides. Start at the edges and work towards the center.

Use your hands (my choice) or a measuring cup. Bake as instructed in the recipe card.

Use your hands (my choice) or a measuring cup. Bake as instructed in the recipe card.

For the filling: mix pumpkin puree with sugar. Add eggs, cream, and sour cream, and mix well without beating.

For the filling: mix pumpkin puree with sugar. Add eggs, cream, and sour cream, and mix well without beating.

Add spices and vanilla and mix until incorporated and smooth. Don't beat.

Add spices and vanilla and mix until incorporated and smooth. Don't beat.

Pour into the crumb crust and bake until golden brown. Cool and chill according to instructions.

Pour into the crumb crust and bake until golden brown. Cool and chill according to instructions.

Serve at room temperature with a mound of whipped cream.

Serve at room temperature with a mound of whipped cream.

Click the image and subscribe to our newsletter to boost your homebaking skills!

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