Pumpkin Pie with Graham Cracker Crust Recipe
A light and delicious Pumpkin Pie featuring a crunchy graham cracker crust and a smooth pumpkin filling set with gelatin, perfect for a refreshing dessert that’s easy to prepare and serves 8.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
- 1 1/4 cups finely crushed graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1/2 cup apple sauce (one individual container)
For the Filling
- 1/4 cup cold water
- 1 envelope unflavored gelatin
- 1 1/4 cups unsweetened pumpkin puree
- 3 eggs (yolks and whites separated)
- 1 cup sugar (divided)
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, ground cinnamon, and apple sauce until combined. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for about 30 minutes until the crust sets and firms up.
- Soften gelatin: Pour cold water into a small bowl and sprinkle the unflavored gelatin evenly over it. Let it soften and bloom for approximately 5 minutes.
- Make pumpkin base: In a cold saucepan, combine the unsweetened pumpkin puree, egg yolks, 1/2 cup sugar, milk, salt, ground ginger, and 1/4 teaspoon cinnamon. Stir until smooth and well mixed.
- Cook the filling: Heat the pumpkin mixture over medium-low heat, stirring constantly, until it nearly simmers and thickens, about 5 minutes. Remove from heat and stir in the softened gelatin mixture until fully dissolved. Transfer to a large bowl and allow to cool.
- Beat egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup sugar and the vanilla extract while continuing to beat until the mixture becomes glossy and stiff peaks form (approximately 7-10 minutes).
- Fold and assemble: Gently fold the beaten egg whites into the cooled pumpkin mixture, being careful to preserve the airiness. Spoon the combined filling into the chilled graham cracker crust. Cover and refrigerate for at least 4 hours or overnight until fully set.
- Serve: Serve the pumpkin pie cold, slicing into 8 portions.
Notes
- Ensure the pumpkin mixture is cooled before folding in the egg whites to avoid deflating the meringue.
- Use fresh eggs for best results when beating egg whites.
- Chilling the pie overnight enhances the flavor and texture.
- For a more spiced flavor, consider adding a pinch of nutmeg or cloves to the filling.
