Pumpkin Pie with Graham Cracker Crust

5 from 2 votes

This pie has a graham cracker crust and a crunchy, sweet, nutty top, which offset the smooth custard and make for a great combination.

Prep Time10

Cook Time1

Chilling Time2

Total Time3 10

Course: Dessert

Cuisine: American

Servings:

Calories: 432kcal

Preheat the oven to 425°. Place the pie crust (in its pan) on a baking sheet to catch any drips.
1 graham cracker pie crust
In a large mixing bowl, beat the pumpkin, sweetened condensed milk, egg, ¾ teaspoon cinnamon, ginger, nutmeg, and salt. Pour into the graham cracker pie crust. Bake 15 minutes.
1 15-ounce can pumpkin puree, 1 14-ounce can sweetened, condensed milk, 1 egg, ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon salt
Meanwhile, combine the brown sugar, flour, and remaining ½ teaspoon cinnamon. Cut in the butter until crumbly. Stir in the nuts.
¼ cup brown sugar, 2 tablespoon unbleached, all-purpose flour, 2 tablespoon butter, ¾ cup chopped nuts, ½ teaspoon ground cinnamon
Remove the pie from the oven. Reduce the oven temperature to 350°. Sprinkle the streusel mixture over the pie.
Bake 40 minutes or until set. Cool and then chill in the refrigerator for several hours.
Serve the pie with whipped cream.
2 cup whipped cream

This is delicious warm, at room temperature, or chilled. Store leftovers (if any) in the refrigerator.

Nutritional values may vary and do not include whipped cream for serving.