This spicy, delectable pumpkin pie embodies the comfort and warmth of the fall season.

pumpkin pie

What is it about pumpkin pie that is so comforting?  I love baking this pie.  I have a slight obsession with ginger so I really love making the pie extra spicy. Out of all the Holiday pies, pumpkin is always my personal favorite. It is the crown jewel, a reward after an abundant pumpkin season.  For this recipe, I use my homemade pumpkin puree, but that is only if you happen to have it and canned works perfectly.  Also, this year, I am doing a graham cracker crust in place of a traditional crust. I have found that graham cracker crust stands up better to the pumpkin filling and it does not get soggy.  It is important to pre-bake the crust and then bake everything again with the filling.  This really is super easy and it comes together in minutes and it bakes for about an hour. It can be made a day ahead and refrigerated or made the day of the Holiday.

When you read the recipe, you will notice there is a small amount of black pepper in it. I know it sounds crazy, but stick with me. It works so well with the fresh ginger and it is something I also use in my Paleo Granola as it kicks up the spice and works really well wit the sweetness of the pie.

When this pie is baking, there will be people lining around the oven with forks in their hands. 

Pumpkin Pie
Incredibly easy, satisfying pumpkin pie with a sweet graham cracker crust.
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Ingredients
  1. 1-½ cups graham cracker crumbs, roughly 24 squares
  2. ⅓ cup butter, melted
  3. 3 T sugar
  4. ½ tsp cinnamon
  5. To make crumbs, place crackers in a zip log bag and gently crush with a rolling pin. The crumbs should have some larger pieces. This can also be done pulsed in a food processor.
  6. Place crumbs in a bowl and mix with butter, sugar and cinnamon.
  7. Press the mixture evenly into a 9-inch pie plate pressing up the sides of the pan.
  8. Bake at 350 for 10-12 minutes or until lightly brown.
  9. Cool on a wire rack.
For the filling
  1. 15 oz pumpkin puree, either canned or home made
  2. ¾ cup heavy cream
  3. 2 large eggs
  4. 1 tbsp burbon
  5. ½ cup brown sugar
  6. 2-1/2 tsp freshly grated ginger root
  7. 2-1/2 tsp ground cinnamon
  8. ½ teaspoon fine sea salt
  9. ¼ tsp freshly ground nutmeg
  10. 1/8 tsp ground allspice
  11. ½ tsp finely ground black pepper
Make the Crust
  1. To make crumbs, place crackers in a zip log bag and gently crush with a rolling pin. The crumbs should have some larger pieces. This can also be done pulsed in a food processor.
  2. Place crumbs in a bowl and mix with butter, sugar and cinnamon.
Make the Filling
  1. In a large bowl whisk the pumpkin puree with all ingredients until smooth. Pour the filling into the crust. Bake for 50 minutes to 1 hour until the filling is set but slightly jiggly in the center.
  2. Transfer to a rack and cool completely.
Notes
  1. To make this a chocolate pumpkin pie, use chocolate wafers instead of graham crackers and top the pie with chocolate shavings.
  2. Serve with lightly sweetened freshly whipped cream.
Adapted from Food and Wine Magazine November 2016 Issue
Bianca's Kitchen http://biancas.kitchen/