Are you seriously prepared for the fact that this is my last pumpkin recipe of the season?
I have been on a heck of a pumpkin bender, but I feel it is only fitting that I put the whole thing to bed and move on to other stunning ingredients. The best way to do that is with a pie, don’t you think?
Pumpkin pie is my husband’s passion (after me of course). Like he really LOVES it. Mostly he enjoys it the old fashioned way. So when I made these Caramel Pumpkin Pie Bars last week he didn’t even want to try them (WHAT!! WHY NOT!!?? You might ask). Because they had caramel on them. Who “doesn’t really like caramel”?? Him. But thank goodness I guilt tripped him into trying those, because obviously they were amazing, and he had to admit that the caramel was really good after all.
But I really saw him get his happy face on when he saw this next dessert that needed sampling. “Old Fashioned” pumpkin pie, but with a twist. A Brown Butter Graham Cracker Crust twist. You heard me right.
The crispy crust texture is perfect with the creamy pumpkin filling, and obviously the warm nuttiness of the brown butter does beautiful things for that graham cracker flavor!
Plus it’s easy as, well, pie…. (pun intended)
To make this pie, this is what you do:
Preheat the oven to 350 degrees. Place a 9” pie plate on a sheet pan.
In the bowl of a food processor, pulse together the graham crackers, sugar and salt until you have a fine crumb. Add the brown butter and pulse until the crumbs come together.
Transfer to a 9” pie pan. Press the crumbs down to make a packed down pie shell. (I used a spatula and the bottom of a metal measuring cup for this.)
Bake the pie shell for 10-12 minutes until just getting golden.
While the pie shell is baking, make the filling:
In the food processor, combine the ingredients for the filling and pulse until well combined.
Pour the filling into the graham cracker crust.
Bake the pie for 35-40 minutes. It will still seem wiggly in the center, but will set up completely as it cools.
Slice and serve with fresh whipped cream.
Recipe: Pumpkin Brown Butter Graham Cracker Pie
- Graham Cracker Crust:
- -12 graham crackers
- -1/3 cup sugar
- -½ teaspoon salt
- -½ cup butter, cooked to a golden brown
- Pumpkin Pie Filling:
- -1 15 ounce can pumpkin puree
- -1 cup brown sugar
- -1 tablespoon vanilla
- -1 teaspoon cinnamon
- -½ teaspoon nutmeg
- -½ teaspoon ginger
- -½ teaspoon salt
- -1 cup heavy cream
- -2 eggs
- 1. Preheat the oven to 350 degrees. Place a 9” pie plate on a sheet pan.
- 2. In the bowl of a food processor, pulse together the graham crackers, sugar and salt until you have a fine crumb.
- 3. Add the brown butter and pulse until the crumbs come together.
- 4. Transfer to a 9” pie pan. Press the crumbs down to make a packed down pie shell. (I used the bottom of a metal measuring cup for this.)
- 5. Bake the pie shell for 10-12 minutes until just getting golden.
- 6. While the pie shell is baking, make the filling.
- 7. In the food processor, combine the ingredients for the filling and pulse until well combined.
- 8. Pour the filling into the graham cracker crust.
- 9. Bake the pie for 35-40 minutes. It will still seem wiggly in the center, but will set up completely as it cools.
- 10. Slice and serve with fresh whipped cream.
Preparation time: 20 minute(s)
Cooking time: 55 minute(s)
Number of servings (yield): 8
Leave a Comment
Another total hit! LOVE this pie. Have a great Thanksgiving!
Thanks Katrina! You can never have to much pie! (or pumpkin?!)
Oh. My. Gosh. I saw “brown butter graham pie” in my inbox and couldn’t click on over here fast enough. This is just brilliant!!! I’m picking up a pack of my favorite graham crackers and making this. Our family’s favorite pie is the one my late mother used to make out of the old Betty Crocker cookbook~Almond Cream Pie and she put it in a graham cracker crust. Heavenly. You’re so right about the texture play between soft filling and graham cracker crust plus the flavor is always wonderful.
Oh my Gosh Vicki. WHen my grandmother passed away this year- everyone saved all of her old cookbooks for me, including the old betty crocker. I am totally looking that recipe up. SO wonderful- I love vintage recipes like that!
Now this is a fabulous looking pumpkin pie!
Beautiful pie – FYI if you lower the heat slightly in the oven to 325 to cook your filled pie and then turn off the oven completely after 35 minutes and leave the pie in oven as they both cool together you should avoid the crack. The filling cooks better at a lower temperature and won’t puff up only to deflate and crack.
Thank you Lucy!! Now I know- I am so lame, my pie’s are always cracked!! Great tip.
So yummy-looking. Would it just ruin it if I used whole milk instead of cream? I know most call for evaporated milk, and your’s cream, so is regular milk too ….wet?
I think you should try it. Please let me know how it turns out!
Yum! Now I can’t decide between this and your yummy vanilla cream pumpkin pie. Might have to do both!
Oh thanks Gayla! Honestly- I am trying to decide too!
Hi. I was wondering how many cups of graham crack crumbs this would take? I don’t have a good processor so I’m going to buy the box that’s already crumbs.
I would guess 4 cups Lisa. If all else fails, you can add a little bit more until it has a nice damp sand consistency.
This is the best pumpkin pie I’ve ever had. My husband, who isn’t vocal about much, has been praising this pie to anyone who will listten. The man hasn’t used his Facebook account since he signed up 4 years ago and he suddenly felt compelled to post about how good this pie is on Facebook.
It’s a keeper!
Amanda- I read this while out for birthday drinks with my husband, and basically starting crying at the bar. This comment made me so happy. This is all I aim to do, so thank you for sharing that with me. Both this recipe and the vanilla cream pumpkin pie were created because my husband is a pumpkin pie freak. Maybe all men are?
Happy Holidays Amanda!
I know that this kind of defeats the purpose of the recipe..but I was wondering if you can use a premade graham crust. My boyfriend is a pumpkin pie man too, so I’m going to make him one for his birthday. He loves the traditional graham crust though. Thanks!
Chelsea- go for it! You just do what you can do 🙂 The filling is the star, so don’t worry about it!
When making the pumpkin pie, you say to bake the shell for 10-12 minutes. After I fill the pie, do I cover the edges of the crust with foil to keep from burning?
I didn’t have trouble with this, but absolutely cover it if you think it is getting too brown!
I have loved everything I havr made off your site. Thank you for sharing … I’m dairy-free and have been tasked with the pumpkin pie. Any suggestions for substitutes?
Hi Sarah- I always think Coconut or Almond milk are the best non-dairy substitutes. Just type in Pumpkin Pie on my search bar and there are a ton of recipes if you only need to swap out the milk. If you need anything else different don’t worry, I’m getting ready to publish more Thanksgiving recipes soon!