Pumpkin Pie
Pumpkin Pie
Ingredients:
Crust:
Cinnamon Graham crackers 24 (260-280 grams)
1/5 cup melted unsalted butter (8 tbsp or 1 stick)
¼ cup sugar
Filling:
2 eggs
¾ cup brown sugar
1 (15 oz or 425 g) can pureed pumpkin
1 (12 oz or 354ml) can evaporated milk (not sweetened condensed milk)
Seasoning:
Crust:
1 tsp. Pumpkin Pie Spice by Trader Joe’s (mix of cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom)
If you don’t have this spice then mix (1/2 tsp. cinnamon, 1/8 tsp. cloves, 1/8 tsp. nutmeg, 1/8 tsp. ginger, 1/8 tsp. cardamom)
Filling:
¼ tsp. salt
1 tsp. Pumpkin Pie Spice mix or the substitution as described for the crust seasoning.
Instructions:
Heat oven to 350 degrees.
Place gram crackers, sugar and spices in a Ziplock bag. Crush the crackers to make the mixture appear like homogenous sand.
Pour the contents of the Ziplock bag into a bowl or a tart pan.
Next, add melted butter and mix well to create a mass that looks and feels like slightly wet sand.
Press the cracker mixture into a well buttered tart pan, making sure that the tart crust is even in thickness throughout.
Place into the oven for 15 min, then remove and let cool.
In the meantime, in a bowl beat 2 eggs by hand, and add pumpkin puree to the eggs and combine altogether.
Next, add the spices and sugar while mixing it add milk a little at a time for ease of incorporating everything together.
Carefully pour into your prebaked crust and place into a 375 degree oven for 50 min.
I put the tart pan on a sheet pan in case anything spills or leaks.
The pie must cool fully to be enjoyed, in fact it is best while cold right out of the refrigerator with a dallop of whipped cream. It will be a hit at your Thanksgiving celebration and a great dish to make ahead.
Health Benefits:
None! Joking, actually this pie has far less sugar than most store bought versions and it tastes better than any I have had in a bakery. Try it for yourself! It has a lot of pumpkin as the name would suggest, which is rich in vitamin A for your eye health, vitamin B for your brain and body, vitamin C for immune system support and carotenoids which help tackle free radicals and decrease inflammation. Eat up!
