Chef Damaris Phillips can make a mean homemade pie crust, but when it comes to pumpkin pie, she believes store-bought is best!

Get the recipe.

Pumpkin Pie in Graham Cracker Crust.
Recipe courtesy of Damaris Phillips.
Level: Easy.
Overall: 2 hr (includes cooling time).
Active: 15 min.
Yield: two 9-inch pieces.

Discover a delightful twist on a timeless with my Pumpkin Pie in Graham Cracker Crust! This variation raises the traditional pie with a sweet, buttery graham cracker crust that completely complements the spiced pumpkin filling. The store-bought crust not only adds a delightful crunch and richer taste, however likewise makes this pie extremely easy to prepare. Enjoy a smoother, more tasty pumpkin pie that makes sure to end up being a brand-new vacation preferred!

Ingredients.

2 prepared 9-inch graham cracker crusts.
One 15-ounce can pumpkin puree.
1 1/4 cups heavy cream.
1 packed cup light or dark brown sugar.
1 tablespoon cornstarch.
2 teaspoons pumpkin pie spice.
1/2 teaspoon kosher salt.
3 large eggs.

Instructions.

Pre-heat the oven to 350 degrees F.

Par-bake the graham cracker crusts for 10 minutes. Let cool.

On the other hand, make the filling. In a big bowl, whisk together the pumpkin, cream, brown sugar, cornstarch, pumpkin pie spice, salt and eggs until smooth. Divide the filling evenly between the 2 crusts, filling them about three-quarters of the way.

Bake until the edges of the filling are just set and the center is somewhat unsteady, 45 to 50 minutes. Let cool completely before serving.

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