Pumpkin Graham Cracker pie

Are you seriously prepared for the fact that this is my last pumpkin recipe of the season?

Pumpkin Graham Cracker pie

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 Graham Cracker pie

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.

Pumpkin Graham Cracker pie

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.

Pumpkin Graham Cracker pie

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!

Pumpkin Graham Cracker pie

Plus it’s easy as, well, pie…. (pun intended)

Pumpkin Graham Cracker pie

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.

Pumpkin Graham Cracker pie

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.)

Pumpkin Graham Cracker pie

Pumpkin Graham Cracker pie

Bake the pie shell for 10-12 minutes until just getting golden.

Pumpkin Graham Cracker pie

While the pie shell is baking, make the filling:
In the food processor, combine the ingredients for the filling and pulse until well combined.

Caramel Pumpkin Pie Bars

Pour the filling into the graham cracker crust.

Pumpkin Graham Cracker pie

Bake the pie for 35-40 minutes. It will still seem wiggly in the center, but will set up completely as it cools.

Pumpkin Graham Cracker pie

Pumpkin Graham Cracker pie

Slice and serve with fresh whipped cream.

Pumpkin Graham Cracker pie

Recipe: Pumpkin Brown Butter Graham Cracker Pie

Ingredients

  • 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

Instructions

  1. 1. Preheat the oven to 350 degrees. Place a 9” pie plate on a sheet pan.
  2. 2. In the bowl of a food processor, pulse together the graham crackers, sugar and salt until you have a fine crumb.
  3. 3. Add the brown butter and pulse until the crumbs come together.
  4. 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. 5. Bake the pie shell for 10-12 minutes until just getting golden.
  6. 6. While the pie shell is baking, make the filling.
  7. 7. In the food processor, combine the ingredients for the filling and pulse until well combined.
  8. 8. Pour the filling into the graham cracker crust.
  9. 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. 10. Slice and serve with fresh whipped cream.

Preparation time: 20 minute(s)

Cooking time: 55 minute(s)

Number of servings (yield): 8

 

Print Recipe  

Pumpkin Graham Cracker pie

Are you seriously prepared for the fact that this is my last pumpkin recipe of the season?

Pumpkin Graham Cracker pie

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 Graham Cracker pie

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.

Pumpkin Graham Cracker pie

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.

Pumpkin Graham Cracker pie

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!

Pumpkin Graham Cracker pie

Plus it’s easy as, well, pie…. (pun intended)

Pumpkin Graham Cracker pie

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.

Pumpkin Graham Cracker pie

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.)

Pumpkin Graham Cracker pie

Pumpkin Graham Cracker pie

Bake the pie shell for 10-12 minutes until just getting golden.

Pumpkin Graham Cracker pie

While the pie shell is baking, make the filling:
In the food processor, combine the ingredients for the filling and pulse until well combined.

Caramel Pumpkin Pie Bars

Pour the filling into the graham cracker crust.

Pumpkin Graham Cracker pie

Bake the pie for 35-40 minutes. It will still seem wiggly in the center, but will set up completely as it cools.

Pumpkin Graham Cracker pie

Pumpkin Graham Cracker pie

Slice and serve with fresh whipped cream.

Pumpkin Graham Cracker pie

Recipe: Pumpkin Brown Butter Graham Cracker Pie

Ingredients

  • 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

Instructions

  1. 1. Preheat the oven to 350 degrees. Place a 9” pie plate on a sheet pan.
  2. 2. In the bowl of a food processor, pulse together the graham crackers, sugar and salt until you have a fine crumb.
  3. 3. Add the brown butter and pulse until the crumbs come together.
  4. 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. 5. Bake the pie shell for 10-12 minutes until just getting golden.
  6. 6. While the pie shell is baking, make the filling.
  7. 7. In the food processor, combine the ingredients for the filling and pulse until well combined.
  8. 8. Pour the filling into the graham cracker crust.
  9. 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. 10. Slice and serve with fresh whipped cream.

Preparation time: 20 minute(s)

Cooking time: 55 minute(s)

Number of servings (yield): 8