Ginger Pumpkin Pie with Graham Cracker Crust
This recipe puts a fun twist on an American classic, by combining the sweet and savory flavor profile of our Carrot Ginger Soup Heat & Sip Cup (10 oz) with hearty seasonal veggies, to produce the perfect Fall-i-day pie. Serve it as a dessert or as a tasty midday treat. Pairs well with watching the leaves change and rocking your favorite cozy flannel.
Makes one 9-inch pie, serves 6-8
Prep: 15 min
Cook: 1 hour
For homemade crust*:12 whole graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling of 2 pies:
- 1 can (15 oz) pumpkin purée
- 1 Nona Lim Carrot Ginger Soup Heat & Sip Cup (10 oz)
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
*You can also use a store-bought graham cracker crust, proceed to baking the crust (step 4).
- Arrange a rack in the middle of the oven and heat to 350°F.
- Break the crackers and add into a food processor along with sugar and pulse into fine crumbs. Add melted butter, pulse to combine.
- If you don’t have a food processor, place crackers in a large ziplock bag, press out the air and seal. Use a rolling pin to smash it into small uniform crumbs. Transfer to a bowl, add the sugar and butter and mix until evenly combined.
- Press the crumb mixture evenly into the bottom and sides of a 9-inch pie plate with fingers or a measuring cup bottom.
- Bake until fragrant, about 8 minutes. Set aside to cool 10 minutes. Meanwhile, make the filling.
- Place all the ingredients in a large bowl and whisk until smooth and well-combined. Pour into the cooled graham cracker.
- On the mid/lower rack of the oven, bake until just set but the center still jiggles slightly about 45 minutes. Let cool at least 2 hours before serving. If not serving immediately, cover and refrigerate, for up to 4 days.