Tasty Pumpkin Pie Graham Crust (Print-Friendly Version)

Creamy pumpkin filling and a sweet graham cracker base, finished with a touch of cinnamon and whipped cream.

# Ingredients List:

→ Crust

01 - 75 g packed brown sugar
02 - 180 g graham cracker crumbs (from 12 full sheets, finely crushed)
03 - 70 g salted butter, melted

→ Pumpkin Filling

04 - 3 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 0.5 teaspoon salt
07 - 55 g unsalted butter, melted and cooled
08 - 1 teaspoon ground ginger
09 - 2 teaspoons ground cinnamon
10 - 425 g pure unsweetened pumpkin purée
11 - 110 g brown sugar, packed
12 - 0.5 teaspoon ground nutmeg
13 - 50 g white sugar
14 - 240 ml buttermilk, room temperature
15 - 0.25 teaspoon ground cloves

→ For Serving

16 - Homemade whipped cream (optional)

# How to Make It:

01 - Preheat oven to 175°C. Crush graham cracker sheets into fine crumbs using a food processor or by hand. Combine crumbs with packed brown sugar. Stir in melted salted butter until mixture resembles wet sand. Press mixture evenly into a 23 cm pie dish, building up the sides slightly. Bake for 7–8 minutes until lightly golden. Remove and allow to cool.
02 - In a large bowl, whisk together pumpkin purée, room temperature buttermilk, and eggs until smooth. Add cooled melted unsalted butter, brown sugar, white sugar, and vanilla extract. Whisk in salt, cinnamon, ginger, nutmeg, and cloves. Continue mixing until the filling is completely smooth with no lumps.
03 - Pour the pumpkin filling into the cooled crust and spread evenly. Bake at 175°C for 25–30 minutes. Cover the edges of crust with foil, then continue baking an additional 20–25 minutes until filling is set but slightly wobbly in the centre.
04 - Transfer pie to a wire rack and cool at room temperature for 2–3 hours. Allow filling to finish setting during slow cooling. Once fully cooled, refrigerate for up to 24 hours to deepen flavour if desired.
05 - Slice into 8 wedges and serve at room temperature or chilled. Top individual portions with homemade whipped cream if desired.

# Extra Tips:

01 - Allow eggs and buttermilk to reach room temperature before mixing to ensure a cohesive filling texture.
02 - For the most vibrant spice profile, freshly grind cinnamon before adding to the filling.
03 - Do not refrigerate the pie while hot; gradual cooling prevents a rubbery texture.

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