Ingredients

Prepare the crust:

2 cups graham cracker crumbs (see note)

4 Tablespoons brown sugar

8 Tablespoons unsalted butter, melted

1/4 teaspoon ground cinnamon

Make the pumpkin filling:

1 (15 ounce) can pumpkin puree (pure pumpkin)

1 (12 ounce) can evaporated milk

2 large eggs, plus 1 egg yolk

1/2 cup brown sugar, lightly packed

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon nutmeg

1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F.
In a large mixing bowl, combine graham cracker crumbs, melted butter, brown sugar and cinnamon. Mix well to coat the graham cracker crumbs with the butter. (Mixture should resemble coarse sand)
Pour graham cracker crumbs mixture into a 9-inch pie plate. Use the bottom of a measuring cup or glass to press the crumbs against the bottom, and up the sides of the pie plate. Use your fingers to even out the top edge of the crust.
Bake graham cracker crust in preheated oven for 10 minutes.
Remove from oven and cool on wire cooling rack.
While the crust is cooling, mix the pumpkin pie filling. In a large mixing bowl, stir the pumpkin puree, evaporated milk, eggs, plus the egg yolk, brown sugar, granulated sugar, cinnamon, allspice, ginger, cloves and nutmeg.
Pour the pumpkin mixture into the prepared graham cracker crust.
Bake in preheated oven to 50 to 60 minutes, covering the edges of the pie with foil after the first 30 minutes. This will prevent over-browning of the crust. The pie has finished baking when the edges are set but the center is just slightly jiggly.
Allow the pie to cool completely (at least 4 hours) before slicing.
Serve with homemade whipped cream, cool whip or vanilla ice cream & enjoy!

Notes

How to Make Your Own Graham Cracker Crumbs

You can use a food processor to make your own graham cracker crumbs. You will need approximately 15 to 16 sheets of graham crackers, depending how finely you process them.

Storage Instructions – Store leftover pumpkin pie in an airtight container, or covered with aluminum foiil in the refrigerator for 3 to 4 days.

Freezing Instructions – Pumpkin pie can also be wrapped and frozen for 1 to 2 months. Thaw in the refrigerator before serving.

Can I substitute pumpkin pie spice for the individual spices?

Yes you can! Simply substitute 1 and 1/2 teaspoons of pumpkin pie spice for the individual spices.

Prep Time: 10 minutes
Cook Time: 1 hour, ten minutes
Category: Dessert
Method: Oven Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 338
Sugar: 36.1 g
Sodium: 274.1 mg
Fat: 14.3 g
Saturated Fat: 8.2 g
Trans Fat: 0 g
Carbohydrates: 48.8 g
Fiber: 2.5 g
Protein: 6 g
Cholesterol: 77 mg