🎃Pumpkin Pie with Golden Graham Cracker Crust – Professional Bakery-Style Recipe
Learn how to make the perfect pumpkin pie with a golden graham cracker crust. Silky pumpkin filling, warm spices, and step-by-step instructions for consistent bakery-quality results.
✨ Introduction – A Classic Pumpkin Pie with a Twist
Pumpkin pie is a holiday icon, celebrated for its silky texture and warm spiced aroma. In this professional version, the traditional pastry crust is replaced with a buttery graham cracker base, adding extra flavor depth and a delightful crunch. Perfect for Thanksgiving, festive gatherings, or high-end bakery menus, this recipe guarantees a smooth, crack-free filling with a rich golden color.
💡 Why This Recipe Works
Graham Cracker Crust – Adds caramel-like sweetness and crunch.
Slow Baking – Prevents cracks and keeps the filling creamy.
Professional Spice Blend – Balanced flavor without overpowering the pumpkin.
Golden Finish – Bakery-display-ready appearance.
🛒 Ingredients (for a 23 cm / 9-inch pie)
For the Graham Cracker Crust
200 g graham crackers (about 14 whole), finely crushed
100 g unsalted butter, melted
50 g light brown sugar
Pinch of fine sea salt
For the Pumpkin Filling
425 g pumpkin purée (unsweetened)
200 ml heavy cream
120 ml whole milk
150 g light brown sugar
2 large eggs + 1 egg yolk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp fine sea salt
1 tsp pure vanilla extract
👨🍳 Step-by-Step Method
1️⃣ Make the Graham Cracker Crust
Preheat oven to 175°C (350°F).
Mix graham cracker crumbs, brown sugar, melted butter, and salt until evenly moistened.
Press into base and sides of pie dish.
Bake for 8 minutes, then cool slightly.
Pro Tip: Use the base of a measuring cup for a perfectly even crust.
2️⃣ Prepare the Pumpkin Filling
In a large bowl, whisk pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Add eggs and yolk; whisk until smooth.
Stir in cream, milk, and vanilla until fully combined.
3️⃣ Fill and Bake
Pour filling into crust and smooth the surface.
Bake at 175°C (350°F) for 45–55 minutes, until edges are set but center jiggles slightly.
Cool at room temperature for 3 hours before slicing.
Chef’s Secret: Avoid overbaking — residual heat will finish the set and prevent cracks.
🎯 Professional Tips
Smooth Texture: Strain filling before baking.
Golden Color: Brush crust edges with cream before baking.
Flavor Depth: Use freshly grated nutmeg.
🍽 Serving Suggestions
Top with whipped cream swirls or crème fraîche.
Dust lightly with cinnamon or nutmeg.
Drizzle with caramel for a modern twist.
🥶 Storage
Refrigerate, wrapped, for up to 4 days.
Serve chilled or at room temperature.
📊 Nutritional Information (per slice)
Calories: 320 kcal
Fat: 17 g
Carbs: 38 g
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