Pumpkin Pie with Crumbly Top Plus No-Bake Pumpkin Pie
|
This pumpkin pie recipe has a crumble topping made of graham crackers that might be more familiar on something like an apple crisp, but makes this pumpkin pie especially delicious and nicely textured.
The ingredients you'll need are: Filling: - canned pumpkin (15 ounce can) - brown sugar (1 cup) - large eggs (3) - light cream (1 cup) - cinnamon (1 teaspoon) - ground ginger (half teaspoon) - nutmeg (quarter teaspoon) - salt (quarter teaspoon) |
|
Crumble:
- graham crackers (3)
- brown sugar (5 tablespoons)
- melted unsalted butter (3 tablespoons)
- cinnamon (quarter teaspoon)
- dash of salt
Crust:
- For the crust, use your favorite homemade pie crust recipe or get store bought
Let's address the crumble first. Preheat the oven to 350 degrees. Break up the graham crackers. Get a bowl out and add the crumbled up crackers along with the brown sugar, melted butter, quarter teaspoon of cinnamon, and salt. Mix completely. Line a baking sheet with parchment paper and bake for 11 to 14 minutes (you want it browned). Take out of the oven and let cool.
Prep your pastry for the pie. Fit it into an approximately 9 inch pie plate and crimp the edges. Now preheat your oven to 400. Put a large baking sheet in the oven so that it can start heating up.
On to the filling. Get out a large bowl and add eggs, brown sugar, teaspoon of cinnamon, nutmeg, ginger, and salt. Whisk it all together then add the pumpkin and mix. Now add the cream and blend that in as well.
You know have your pumpkin filling so pour into the crust. Put the pie on the already-heating baking pan and baking for around 15 minutes. Cut the oven temp to 350 degrees and keep baking for about 35 or 40 minutes (you can use the knife test, jiggle test, or visual inspection to make sure it's properly baked).
Take the pie out and place on rack. Add the crumble to the top of the pie, and your pumpkin pie is ready to enjoy.
If you'd rather do a no-bake pumpkin pie, there's a recipe for that too. You'll need to start with these ingredients:
- nine inch graham cracker crust
- pumpkin (1 cup)
- thawed frozen whipped topping (2.5 cups)
- softened cream cheese (8 ounces)
- brown sugar (half cup)
- vanilla extract (half teaspoon)
- cinnamon (half teaspoon)
- nutmeg (quarter teaspoon)
- ground ginger (quarter teaspoon)
- whipped cream (for the topping)
Use an electric mixer and mix together the pumpkin, brown sugar, cream cheese, spices, and vanilla until everything is fluffy and fully blended together. Take the 2.5 cups whipped cream and fold it into the mixture. Pour this mix into the crust and spread it evenly. Now you're going to want to cover the pie and let it chill for 3 hours before serving.
Once you have chilled and are ready to serve, add whipped cream to the top in whatever pattern you like. Enjoy!
- graham crackers (3)
- brown sugar (5 tablespoons)
- melted unsalted butter (3 tablespoons)
- cinnamon (quarter teaspoon)
- dash of salt
Crust:
- For the crust, use your favorite homemade pie crust recipe or get store bought
Let's address the crumble first. Preheat the oven to 350 degrees. Break up the graham crackers. Get a bowl out and add the crumbled up crackers along with the brown sugar, melted butter, quarter teaspoon of cinnamon, and salt. Mix completely. Line a baking sheet with parchment paper and bake for 11 to 14 minutes (you want it browned). Take out of the oven and let cool.
Prep your pastry for the pie. Fit it into an approximately 9 inch pie plate and crimp the edges. Now preheat your oven to 400. Put a large baking sheet in the oven so that it can start heating up.
On to the filling. Get out a large bowl and add eggs, brown sugar, teaspoon of cinnamon, nutmeg, ginger, and salt. Whisk it all together then add the pumpkin and mix. Now add the cream and blend that in as well.
You know have your pumpkin filling so pour into the crust. Put the pie on the already-heating baking pan and baking for around 15 minutes. Cut the oven temp to 350 degrees and keep baking for about 35 or 40 minutes (you can use the knife test, jiggle test, or visual inspection to make sure it's properly baked).
Take the pie out and place on rack. Add the crumble to the top of the pie, and your pumpkin pie is ready to enjoy.
If you'd rather do a no-bake pumpkin pie, there's a recipe for that too. You'll need to start with these ingredients:
- nine inch graham cracker crust
- pumpkin (1 cup)
- thawed frozen whipped topping (2.5 cups)
- softened cream cheese (8 ounces)
- brown sugar (half cup)
- vanilla extract (half teaspoon)
- cinnamon (half teaspoon)
- nutmeg (quarter teaspoon)
- ground ginger (quarter teaspoon)
- whipped cream (for the topping)
Use an electric mixer and mix together the pumpkin, brown sugar, cream cheese, spices, and vanilla until everything is fluffy and fully blended together. Take the 2.5 cups whipped cream and fold it into the mixture. Pour this mix into the crust and spread it evenly. Now you're going to want to cover the pie and let it chill for 3 hours before serving.
Once you have chilled and are ready to serve, add whipped cream to the top in whatever pattern you like. Enjoy!