Pumpkin Pie with a Graham Cracker Crust

I love pumpkin pie and it has been a must for me to make every year for the holidays. Usually I make it with an all butter crust but this year I went with something that adds a bit of texture. The graham cracker allows for a crunchier crust and I would say it compliments the pumpkin pie filling nicely. The filling is deliciously spiced with cinnamon, nutmeg, cardamom, ginger and cloves. Make sure to whip up a batch of fresh whipped cream for topping and serve with vanilla ice cream.

Pumpkin Pie with a Graham Cracker Crust
(Makes 1 Pie)
Printable Version

Ingredients:

• 2 cups of pumpkin puree
• 1 1/2 cups heavy whipping cream
• 1/2 cup packed brown sugar
• 1/3 cup white sugar
• 1/2 tsp salt
• 2 eggs plus the yolk of a third egg
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp cardamom
• 1/2 tsp lemon zest
• 1 graham cracker crust

Directions:

1. Preheat oven to 425F.
2. Mix sugars, salt, spices, and lemon zest in a large bowl.
3. Beat the eggs and add to the bowl. Stir in the pumpkin puree.
4. Stir in cream. Whisk all together until well incorporated.
5. Pour into pie shell and bake at 425F for 15 minutes.
6. After 15 minutes reduce the temperature to 350F.
7. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.