Pumpkin Pie with Graham Cracker Crust
A classic pumpkin pie filling baked into a simple crumb crust.
Servings: 8 slices
Calories: 368kcal
Equipment
- pie dish
- Mixing bowl
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- 6 tablespoons butter melted
Pumpkin Pie Filling
- 15 oz canned pumpkin
- ¼ cup sour cream
- ½ cup cream
- 2 eggs
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon salt
Instructions
- Preheat oven to 375℉.
Graham Cracker Crust
- Combine all crust ingredients in a bowl and mix until the crumbs are fully moistened.
- Pour crumbs into a pie dish, and press up the sides of the dish and over the bottom of the dish.
Pumpkin Pie Filling
- Combine all filling ingredients in a mixing bowl and mix well.
- Pour into the prepared crust and bake for 40 minutes, until the center of the pie is just slightly jiggly.
- Cool completely, then chill. Enjoy cold! If desired, top with whipped cream or serve with ice cream.
Notes
Press the graham cracker crumbs up the sides of the pie dish before pressing into the bottom of the dish. Once the crumbs are pressed into the dish by hand, use the bottom of a dry-ingredient measuring cup to press into the surface to help the crumbs better hold together.
Nutrition
Calories: 368kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 275mg | Potassium: 208mg | Fiber: 2g | Sugar: 39g | Vitamin A: 8859IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg
