Pumpkin pie with Graham Cracker Crust

I had two cans of Libby’s pumpkin purée in the pantry, and I had leftover graham crackers from those crispy s’more bars I made a few weeks ago— so I decided to make pumpkin pie!

I used the recipe for pumpkin pie that’s on the back of the Libby’s can.

For the graham cracker crust:
12 sheets of graham cracker that I crushed with a blender into fine crumbs (6-7 oz)
6-8 TBS melted unsalted butter,
1/4 cup of white sugar.

I pressed it into a buttered 9x9 baking dish and let it prebake for 8 minutes at 350 degrees. The reason I’m not sure actually how much butter I used is that it exploded in microwave while I was trying to melt it so I’m not sure how much was left in the bowl before I added 4 ish more TBS. Anyway, I really liked this ratio for graham cracker crust. I let the crust cool once out of the oven for exactly 10 minutes. I chose the 9x9 square so that I could make pumpkin pie squares and not have to work on pressing the graham cracker crust up the sides of the dish (I hate that part).

For the pie, I followed the recipe exactly except for the spices — I added probably double the amount overall and added things like nutmeg, ground white pepper, and ginger. Probably would add allspice and cardamom next time. The ground cloves were freshly ground which makes such a difference. I baked the 9x9 tray for 15 minutes at 425, the lowered the temp to 350 and let it cook another 25-30 minutes until the center was just the tiniest bit wiggly. The knife test in the center of the pie doesn’t really work here, but the color deepens and it just looks (and smells) done.

I served it exactly two hours after pulling it from the oven and it was fantastic. It would also be fantastic with ice cream, salted caramel sauce, and whipped cream. Next thanksgiving, I'm not messing around with regular pie crust-- I'm just going to make it myself, with the graham cracker crust.