Recipe numero ocho is here.
During the fall season, pies are a typical dessert to be enjoyed. Here’s a recipe for pumpkin pie with a hearty sweetener and spices that make it more welcoming.
This recipe also includes directions for making a graham cracker crust if you don’t have a crust handy, which I’d recommend over any store-bought crust!
So let’s π this, shall we?
Ingredients
Makes 8 servings.
For the graham cracker crust
- 180g graham crackers, roughly ground
- 1.5 tbsp (18g) white sugar
- 75g (80ml) unsalted butter/coconut oil
For the pie filling
- 2 whole eggs
- 1 egg yolk
- 110ml (144g) maple syrup
- 2 tsp vanilla extract
- 100ml (almond) milk/water
- 15 oz (425g) can of pumpkin puree
- 2 tsp pumpkin spice
- 2 tsp cinnamon powder
- ½ tsp salt
- Optional: Someone suggested adding a handful of chopped walnuts for this filling. Feel free to try it out and comment down below how it comes out!
Pie toppings
- Whipped cream
- Cinnamon/pumpkin spice sprinkle
- Pecans
- Brown sugar sprinkle
Required Utensils
Chances are that you already have most of what’s listed below. But as a student, I used to have basically nothing at hand, so all necessary items are listed below:
- Large bowl, to hold all ingredients
- Weight scale, to measure ingredients (in grams)
- Or use measuring cups if handy
- Measuring spoons (at least for teaspoon & tablespoon measurements)
- Whisk, for initial mixing
- 9-inch (23cm) pie dish, ceramic or glass
- Food processor or blender (if making graham crackers, for grinding ‘em)
- Oven thermometer, for extra accuracy 😛 (optional)
Instructions
For the graham cracker crust
- Break/chop up the graham crackers into bite-sized pieces. Then put them in a food processor or blender and grind until it forms a rough powder, optionally with small chunks.
- In your mixing bowl, combine the ground crackers with the sugar and melted butter/coconut oil. Mix until thoroughly combined.
- On your pie dish, spread the crust mixture, ensuring you cover the entire bottom and at least 2 inches (5cm) from the bottom along the edges. Make sure the edges are not too thin to avoid the crust from burning during baking.
- Once you know you’ll have your pie filling ready soon, pre-bake your crust in an oven set to 350°F (176°C) for 10 min or until the crust becomes slightly firm.
For the pie filling
- Preheat oven to 375°F (175°C).
- In your mixing bowl, whisk the eggs and egg yolk until homogeneous.
- Now add the remaining ingredients and whisk until fully combined.
- Once the crust is is ready, pour in the pie filling mixture. Shake the pie dish slightly to flatten the filling as much as possible.
- Put the pie dish into your oven and bake for 60 to 70 min, or until a toothpick/knife poked into the center comes out mostly clean and not with fluid.
Note: If the crust edges begin to burn, reduce the oven temp a bit (making sure to adjust the time accordingly). - Take the pie dish out of the oven and let it cool for at least an hour before slicing. If desired, add any toppings as desired. Enjoy!
Storage
Methods
- Whole: covered in plastic wrap
- Slices: stored in air-tight container or individually wrapped
Shelf life
- Fridge: 5 days
- Freezer: 3 months (best quality, assuming temp below 0°F/-18°C)
Got any questions or suggestions? Comment down below!
First posted on December 8, 2024.
Last updated on December 23, 2024.