Description
A delightful fall dessert that combines the flavors of pumpkin and spices in a creamy pie.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into a pie dish to form the crust.
- Bake the crust for 10 minutes, then remove and cool.
- In another bowl, whisk together pumpkin puree, sugar, eggs, heavy cream, spices, vanilla extract, and salt until smooth.
- Pour the filling into the cooled crust.
- Bake the pie for 50-60 minutes or until the filling is set and a toothpick inserted comes out clean.
- Allow the pie to cool at room temperature before refrigerating for at least 2 hours.
- Serve chilled or at room temperature, optionally topped with whipped cream.
Notes
- This pie can be made a day ahead for better flavor development.
- For a gluten-free version, use gluten-free graham crackers for the crust.
- Experiment with different spices such as allspice or cloves for a unique flavor profile.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: fall dessert recipes, pumpkin pie, seasonal desserts