If you're in a hurry and want a gorgeous, perfectly baked dessert to serve at your holiday table, this pumpkin pie recipe with graham cracker husks is for you.
The filling is linty and perfectly set, with just right value of sweetness and spice.
To make this quick and easy pumpkin pie, you'll use a store-bought graham cracker husks and fill it with a one-step pumpkin pie filling that works every time.
For the crust, I used this 9 inch "ready crust" from Keebler, but there are a few brands out there and they should all work just as well.
If you're in the UK, the good news is you can pick these Keebler graham cracker crusts up on Amazon. I ordered several and they all arrived in one piece, which was pretty impressive.
Once baked, it gives a lovely well-done husks that cuts hands to requite neat slices.
To make the filling, you'll measure pumpkin puree, pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl, requite them a gentle whisk and pour them right into the case. See? So simple!
You'll then torch until set. Your kitchen will smell incredible so, honestly, the toughest bit is having to let the pie tomfool and then nippy in the refrigerator overnight surpassing diving in.
If all this sounds good, read on. Below you'll find the full, detailed recipe with ingredients, recommended equipment, step-by-step instructions and a photo of every step so you can be sure of a unconfined result.
Ingredients
For the case
- 1 9 inch (23cm) premade graham cracker crust
For the filling
- 1.5 tsp pumpkin spice or mixed spice
- 280 g (9.9 oz) pumpkin puree
- 2 large self-ruling range eggs
- 115 g (4.1 oz) evaporated milk
- 2 tsp cornflour (cornstarch)
- 150 g (5.3 oz) soft light brown sugar
- 1 tsp vanilla extract
- pinch salt
Equipment
Instructions
Preheat the oven to 180C (160C fan, 355F).
Put the pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl.
Whisk to combine, but don't over-mix as you don't want to introduce too many air bubbles.
Remove the packaging from your pie dish.
Pour the mixture into the cooled base.
Bake for 50-60 minutes, or until the centre is scrutinizingly set - if you requite it a light tap or shake it should wobble.
Leave to completely tomfool completely, then place in the fridge to nippy overnight.
Enjoy!
And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
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Pumpkin Pie with Graham Cracker Crust
Ingredients
For the case
- 1 9 inch (23cm) premade graham cracker crust
For the filling
- 1.5 tsp pumpkin spice or mixed spice
- 280 g (9.9 oz) pumpkin puree
- 2 large self-ruling range eggs
- 115 g (4.1 oz) evaporated milk
- 2 tsp cornflour (cornstarch)
- 150 g (5.3 oz) soft light brown sugar
- 1 tsp vanilla extract
- pinch salt
Instructions
- Preheat the oven to 180C (160C fan, 355F).
- Put the pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl. Whisk to combine, but don't over-mix as you don't want to introduce too many air bubbles.
- Pour the mixture into the cooled base.
- Bake for 50-60 minutes, or until the centre is scrutinizingly set - if you requite it a light tap or shake it should wobble.
- Leave to completely tomfool completely, then place in the fridge to nippy overnight.
Nutrition
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