WITH graham cracker crust

PUMPKIN PIE

I can't say enough good things about this simple and delicious pumpkin pie recipe. It has a homemade graham cracker crust and a super easy-to-make filling, so it can even be a last-minute dessert for your holiday table!

Pumpkin Pie

YIELD

8 Servings

PREP TIME

25 Minutes

COOL TIME

140 Minutes

COOK TIME

55 Minutes

INGREDIENTS

COOKIE CRUST Graham Crackers | Butter PIE FILLING Pumpkin Puree | Brown Sugar Eggs | Heavy Cream Sour Cream | Cinnamon Ginger | Nutmeg Cloves | Salt | Vanilla Extract WHIPPED CREAM Heavy Whipping Cream Sour Cream or Cream Cheese Powdered Sugar

Mix ground cookies with melted butter until it looks like wet sand. Pat on the bottom and up sides of a 9-inch pie plate.

CRUST

Mix pumpkin puree with sugar in a large bowl.

FILLING

Add spices, vanilla, and salt and mix everything until smooth and creamy.

MIX

Don't over beat the pumpkin mixture, or even beat it at all. You need to stir or whisk it more than beat it.

MIX

Pour batter into the prepared pan.

Bake for about 45 minutes, or until almost firm in the center. Let cool completely on a wire rack

While pie is cooling make the whipped cream. Beat cold cream with sour cream/cream cheese and powdered sugar in a medium bowl.

WHIPPED CREAM

Serve pie with a dollop of whipped cream dusted with cinnamon.

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