This yummy Pumpkin Pie recipe is from The Sprinkles Baking Book.

Although this recipe looks like it needs a lot of ingredients it is mainly spices you need which you probably have most on hand anyway. The recipe could not get any simpler. Besides making the buttery graham cookie crust, which is super simple too, all you have to do is basically combine everything in one one bowl and pour it on top of the pie crust. Put the pie in the oven and let it do its magic! Simple as that! Easy as pie!

How To Make Teddy Graham Pumpkin Pie

First, gather all your ingredients.

FOR THE GRAHAM CRUST:

3 cups Teddy Grahams cookies (you can even try chocolate Teddy Grahams)
6 tablespoons (3/4 sticks) unsalted butter, melted

FOR THE PUMPKIN FILLING:

1 (15 ounces) can pure pumpkin puree (not pumpkin pie filling)
1/2 cup heavy cream
1/4 cup sweetened condensed milk
2 large eggs
1/2 cup lightly packed light brown sugar
1/4 cup granulated sugar
1 tablespoon pure vanilla extract
1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
1/8 teaspoon fine sea salt
OPTIONAL: Sweet Whipped Cream (recipe below)

FOR THE GRAHAM CRUST:

In a food processor, pulse to break up the cookies, then process until fine, 30 seconds. If you do not have a food processor, simply put the cookies in a big ziplock bag and beat with a rolling pin until you get fine crumbs. You kids would love to help with this step!

Drizzle the butter and pulse until coated and the crust holds together when pinched between your fingers.

Press into a 9-inch pie pan and chill.

FOR THE PUMPKIN PIE FILLING:

Preheat the oven to 400°F degrees.

In a large bowl, whisk together the pumpkin, cream, condensed milk, eggs, both sugars, vanilla, cinnamon, ginger, allspice, nutmeg, cloves, and salt.

Pour the filling into the prepared crust and bake for 15 minutes.

Reduce the oven temperature to 350°F degrees and bake until just set (the center will still be slightly jiggly), 35 to 40 minutes more.

Transfer the pan to a wire rack and cool completely, about 2 to 4 hours. After 4 hours, place the pie in the refrigerator covered with plastic wrap up to 2 to 3 days.

Serve with sweet whipped cream!

Homemade Sweet Whipped Cream

Ingredients:

1 cup heavy cream
3 tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract

Directions:

In the chilled bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer, whip the cream, confectioners sugar, and vanilla until soft peaks from, 2 minutes.
Cover and chill until ready to use.

Tips & Tricks

I like to place the pie pan on a baking sheet just incase any pie filling boils over.
Serve with homemade sweet whipped cream or vanilla ice cream.
This pie can be made the day before serving.
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Teddy Graham Pumpkin Pie

Adapted from The Sprinkles Baking Book: Chocolate-Crusted Pumpkin Pie

By: Tammie

March 18, 2019
8
1 hr
Print this

Ingredients

FOR THE GRAHAM CRUST:
3 cups Teddy Grahams cookies (you can even try chocolate Teddy Grahams)
6 tablespoons (3/4 sticks) unsalted butter, melted
FOR THE PUMPKIN FILLING:
1 (15 ounces) can pure pumpkin puree (not pumpkin pie filling)
1/2 cup heavy cream
1/4 cup sweetened condensed milk
2 large eggs
1/2 cup lightly packed light brown sugar
1/4 cup granulated sugar
1 tablespoon pure vanilla extract
1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
1/8 teaspoon fine sea salt
OPTIONAL: Sweet Whipped Cream

Directions

Step 1: FOR THE GRAHAM CRUST: In a food processor, pulse to break up the cookies, then process until fine, 30 seconds. If you do not have a food processor, simply put the cookies in a big ziplock bag and beat with a rolling pin until you get fine crumbs. You kids would love to help with this step!
Step 2: Drizzle the butter and pulse until coated and the crust holds together when pinched between your fingers.
Step 3: Press into a 9-inch pie pan and chill.
Step 4: FOR THE PUMPKIN PIE FILLING: Preheat the oven to 400°F degrees.
Step 5: In a large bowl, whisk together the pumpkin, cream, condensed milk, eggs, both sugars, vanilla, cinnamon, ginger, allspice, nutmeg, cloves, and salt.
Step 6: Pour the filling into the prepared crust and bake for 15 minutes.
Step 7: Reduce the oven temperature to 350°F degrees and bake until just set (the center will still be slightly jiggly), 35 to 40 minutes more.
Step 8: Transfer the pan to a wire rack and cool completely, about 2 to 4 hours. After 4 hours, place the pie in the refrigerator covered with plastic wrap up to 2 to 3 days.
Step 9: Serve with sweet whipped cream!