Pumpkin Pie with a Graham Cracker Crust and an optional Mile High Meringue Topping
Pumpkin pie is THE quintessential holiday pie! I love a pumpkin pie with a graham cracker crust. If you’ve followed me for a bit, you know I love to bake pies in springform pan because I find them much easier to slice. No springform pan, no problem! This pumpkin pie with a graham cracker crust can be made in a traditional pie plate. Grab the recipe below!
While pumpkin pie is delicious on its own, I’ve included an optional recipe for a meringue topping!
Happy Baking!
-XOXO-
Sally
Yield: 6-8 slices
Pumpkin Pie with a Graham Cracker Crust and an optional Mile High Meringue
This pumpkin pie would not be complete without a graham cracker crust! It can be made in a 7” or 8” springform pan, or a traditional 9” pie plate. I’ve included a recipe for an optional meringue topping that goes on after the pie bakes. This pumpkin pie would be delicious on it’s own, topped with meringue, or whipped cream!
Prep time: 30 MinCook time: 1 H & 5 MTotal time: 1 H & 35 M
Ingredients
For the Graham Cracker Crust
- 1 ½ cups finely ground graham cracker crumbs (from about 15 graham crackers)
- ⅓ cup granulated sugar
- 6 tablespoons butter, melted
- ½ teaspoon ground cinnamon
For the Pumpkin Pie Filling
- 1 (15 ounce) can pumpkin purée (not pumpkin pie filling)
- 1 (14 ounce) can Sweetened Condensed Milk
- 2 large eggs, at room temp
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Optional: For the Meringue
- 3 tablespoons meringue powder (such as Wilton)
- 1/2 cup water
- pinch of salt
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup Marshmallow Fluff
Instructions
To prepare the Crust
- Preheat your oven to 350F. Spray your 9” pie plate or 7” or 8” springform pan with Baking Spray (such as Baker’s Joy), and set aside.
- Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl until your mixture resembles wet sand.
- Using a small measuring cup or your hand, press the graham cracker crumb mixture into your pie plate or springform pan. Bake for 5 minutes. Remove crust from the oven and allow to cool for 30 minutes. While the crust is cooling, make your pumpkin pie filling.
To prepare the Pumpkin Pie Filling
- Once the crust is out of the oven, adjust your oven temp. to 425F. Using a whisk or spoon, combine the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl until mixture is smooth.
- Pour the pumpkin pie filling into the prepared crust. Place the pie on a sheet pan and bake in an oven preheated to 425F for 15 minutes. After 15 minutes, REDUCE oven temp to 350F and bake the pie for an additional 35-40 minutes. Remove the pie from the oven.
- Note, if you use a springform pan, allow the pie to cool completely before releasing from the pan. Shield the pie with tin foil to prevent the crust from browning about half way through the baking process.
Optional: to prepare the Meringue
- In a stand mixer fitted with a whisk attachment, whisk the meringue powder and water together, then beat until foamy. Add the salt, sugar and vanilla, and beat on medium-high speed until the meringue is thick and shiny. Fold in the marshmallow fluff until fully combined.
- Using a spoon or a piping bag fitted with a tip, top your pie evenly with the meringue. Use a kitchen torch to toast the meringue evenly.