| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 25 min |
| Inactive: | 20 min |
| Cook: | 1 hr 45 min |
| Yield: | 1 (9-inch) pie, plus leftover filling |
Ingredients
- 1 1/2 cups finely ground graham cracker crumbs
- 6 tablespoons butter, melted and slightly warm
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 whole eggs
- 2 egg yolks
- 1/4 dark brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons melted unsalted butter
- 1 1/2 cups pumpkin puree
- 1 1/2 cups heavy cream
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1/2 vanilla bean, split, seeds scraped and reserved
- Bourbon-Maple Whipped Cream
- 1 1/4 cups very cold heavy cream
- 2 tablespoons Grade B maple syrup
- 1 to 2 tablespoons bourbon (to your taste)
Instructions
- For the crust:
- Preheat the oven to 350 degrees F.
- Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
- Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
- Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
- For the filling:
- Preheat the oven to 275 degrees F.
- Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
- Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
- Cook’s Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.
- For the whipped cream:
- Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
- Garnish each piece of pie with a dollop of the whipped cream before serving.
Reviews
This recipe is what made me finally enjoy pumpkin pie; the flavors are well-balanced, and the consistency is just right. The graham cracker crust pairs perfectly with the savory sweetness of the pie filling. My husband’s family loves it when I make this pie for the holidays. The best part? It’s an easy recipe and cleanup is a breeze!
This is the best pumpkin pie! Not too sweet and the crust is to die for!
i am confused on where the vanilla beans go…The recipe shows them going two places.???
Can the pie crust be frozen for a few days?
This is an incredible pumpkin pie recipe and my favorite! But I’m having an issue with the crust – it ends up being too soft/soggy after baking with the filling (even though the crust is dry/firm before the filling is put in). I’m wondering what might be causing this problem – I used digestive biscuits instead of graham crackers because I don’t get the latter where I live – could this be the source of the problem? Anyone else have this trouble and find a solution? Thanks
Made this for Thanksgiving and it’s the best pumpkin pie ever. Lots of spice and, not overly sweet. I did add ground pecans to the crust, which really put it over the top. What you taste in each bite is pumpkin, pecans and spice. Absolutely perfect!
My official fav pumpkin pie recipe. I admittedly use a whole can (15 oz) of the pumpkin since that’s just a preference of mine, but ignoring that this is great. Much lighter texture and more flavor than the standard pumpkin pie.
Amazing. I was able to make two pies with the amount of filling. The graham cracker crust was so good! The second pie I used store bought crust and added the rest of the can (1/2 a big can) of pumpkin purée to the filling. Both were super good. Add more pumpkin for a more pumpkin/vegetable taste. Had to cook the second pie for 45 mins longer.
This was a well-balanced complex recipe that was excellent. It is more of a cream pumpkin custard than the traditional pie, and the cinnamon graham crust added a welcome texture and flavor that I and my guests loved. I used a roasted sugar pumpkin pureed a few nights before I made the pie. The grahams were homemade baked-in-store. I made the overflow filling in a ramekin which my husband and I sampled the night before Thanksgiving. The recipe as written is enough for about one and a third pies. The bourbon maple cream added even more complexity without being too boozy (which can overwhelm a whipped cream), so that was a win as well. We cooked it about an hour and ten minutes in a convection gas oven, it passed the jiggle test, and a toothpick came out clean from the center. We had no complications with the timing once we did those things, but the pie has to be watched.
This is the best pumpkin pie we’ve ever had! Not kidding. And I’ve made a lot of them. I subbed out 1/2 tsp vanilla for the vanilla bean and it was great.