WITH graham cracker crust
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!
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.
Mix pumpkin puree with sugar in a large bowl.
Add spices, vanilla, and salt and mix everything until smooth and creamy.
Don't over beat the pumpkin mixture, or even beat it at all. You need to stir or whisk it more than beat it.
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.
Serve pie with a dollop of whipped cream dusted with cinnamon.
TRY THIS NEXT!