Pumpkin Pie with Graham Cracker Crust

Ingredients

• 6 oz graham cracker crumbs (12 crackers, crushed)
• 2 tablespoons brown sugar (or granulated)
• 9 tablespoons butter (melted)
• 1 egg white
• 1 tablespoon water
• 4 tablespoons butter (melted)
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 15 oz pumpkin puree
• 1 teaspoon vanilla
• 1/2 cup sweetened condensed milk
• 2 egg
• 1 tablespoon flour

Instructions

1. 1

   Preheat the oven to 350°F/180°C

2. 2

   --- For the crust ---

3. 3

   Mix together the graham cracker crumbs and granulated sugar in a medium bowl, then mix in the melted butter. The mixture will look slightly moist, coarse, and sandy. Try to break up any large chunks.

4. 4

   Add the mixture to an ungreased 9-inch tart pan or pie tin. Using a small flat-bottomed measuring cup or your hands, press the crumbs into the bottom and sides to form a compact crust. Try not to press too hard, as it can make the crust too hard. Just pat it down until no longer crumbly.

5. 5

   If making ahead, egg wash the crust before baking to prevent it from getting soggy.To make the egg wash, beat one large egg white and one tablespoon of water in a small bowl with a fork or whisk until well.

6. 6

   Brush evenly over the surface and sides of the crust using a pastry brush. Bake for 8 to 10 minutes or until lightly browned. Set aside to cool completely before adding the filling.

7. 7

   --- For the pie ---

8. 8

   In a medium mixing bowl, mix the butter, brown sugar, sugar, cinnamon, nutmeg, ground cloves, pumpkin puree, condensed milk, vanilla, eggs, and flour until combined. Set aside.

9. 9

   Pour the filling into the cooled pie shell and bake for 40 minutes or until the filling is just set. It should look cooked around the edges, but the center should still be a little bit wobbly when gently nudged.

10. 10

    Leave the pie to cool in the oven with the oven door cracked open (about a quarter of the way). This will prevent cracking. The puffiness will reduce as the pie cools.

11. 11

    Remove from the oven once the pie and oven come to room temperature.

12. 12

    Slice to serve or refrigerate until needed.