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 1 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).



    1. Arrange a rack in the middle of the oven and heat to 350°F.
    2. Break the crackers and add into a food processor along with sugar and pulse into fine crumbs. Add melted butter, pulse to combine.
    3. 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.
    4. Press the crumb mixture evenly into the bottom and sides of a 9-inch pie plate with fingers or a measuring cup bottom.
    5. Bake until fragrant, about 8 minutes. Set aside to cool 10 minutes. Meanwhile, make the filling.


      1. Place all the ingredients in a large bowl and whisk until smooth and well-combined. Pour into the cooled graham cracker.
      2. 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.