This is the perfect pumpkin pie! Switch to a graham cracker crust and you never go back, it complements the pumpkin custard so much better. The filling is light and tasty--add some whipped cream and this is a Thanksgiving standard. The only caveat about this recipe is I would recommend using a 10" tart pan, otherwise you'll have leftover filling.
- Note: From Maury Rubin. If using organic/natural graham crackers, place them in a food processor, add 2 tablespoons of sugar, then pulse until finely ground. Organic graham crackers are available at Whole Foods Markets and Trader Joe's. You will need one (9-inch) tart pan.
- 1 3/4 cups (15-ounce can) pumpkin puree
- 1/3 cup plus 1 tablespoon granulated sugar, divided
- 1/2 cup organic brown sugar
- 1 cup heavy cream
- 1 egg plus 1 egg yolk
- 1/3 cup honey
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Pinch nutmeg
- Pinch cloves
- Pinch salt
- 1 cup fine graham cracker crumbs (from 8 to 9 graham crackers)
- 3 tablespoons flour
- 1/2 cup melted, slightly cooled butter
1. In a large bowl, with a wooden spoon, mix together the pumpkin puree, one-third cup sugar, the brown sugar, cream, eggs, honey, cornstarch, ginger, cinnamon, nutmeg, cloves and salt. Mix until well blended. Set aside.
2. Heat the oven to 350 degrees. Place the graham cracker crumbs into a large bowl. Add the flour and the remaining 1 tablespoon sugar and, with your hand, mix to combine.
3. Add the melted butter in a stream into the middle. With your hand or a large spoon, mix all ingredients until a paste-like dough is formed.
4. Fill the tart pan by patting the dough into the bottom of the pan and around the sides. Chill 10 minutes in the refrigerator. Pour the filling into the crust. Bake about 25 minutes. The pumpkin should be firm around the edges but still soft in the center. Allow to cool, then chill overnight.