Pumpkin Pie with Graham Cracker Crust 🎃 🥧 🍁

Thanksgiving was amazing. I had such a nice time with family, and as someone with a history of disordered eating, my experience with the food was actually wonderful this year. Moderation, savoring, and gratitude won the day.

My sister-in-law made some awesome pies, so I was inspired to try my own. This recipe is my husband and my take on a somewhat healthy and hopefully easy pumpkin pie. Instructions and nutrition facts included below. 🥧

Ingredients

The Pioneer Woman Inspired Graham Cracker Crust

• 12 graham cracker sheets, 780kcal

• 2 tbsp (25g) granulated sugar, 97kcal

• 6 tbsp (84g) salted butter, melted, 660kcal

The Big Man’s World Inspired Pie Filling

• 1 15oz can pumpkin, 164kcal

• 1/4 cup unsweetened almond milk, 8kcal

• 3/8 cup (60ml) maple syrup, 315kcal

• 1 tsp cinnamon

• 1 tbsp (8g) cornstarch, 30kcal

Instructions (with help from Bites with Bri, The Pioneer Woman, Big Man’s World, and the pie recipe on the can)

1. Preheat the oven to 350°F.

2. In a food processor, blend the graham crackers and sugar until they form fine crumbs.

3. Melt the butter and pour it into the crumb mixture. Pulse everything in the food processor until the crumbs are well coated and stick together when pinched.

4. Press the mixture into the bottom and up the sides of a 9-inch pie pan using the bottom of a measuring cup or glass.

5. Bake for about 10 minutes/until the crust is just set (aka feels firm and baked together).

6. Let the crust cool in the fridge while you make the pie filling, and turn the oven temperature up to 425 degrees F.

7. For the filling, combine the pumpkin, almond milk, maple syrup, cinnamon, and cornstarch, our until well mixed and the cornstarch is looking dissolved.

8. Transfer the filling into a saucepan set to medium heat, stirring constantly until the mixture is thick and gently bubbling. Mine looked really thick, so I added a few tbs more almond milk.

9. Take the pan off the heat, pour it back into your mixing bowl, and use an electric mixer or your super strong arm and a whisk to beat the mixture until it is thick and pudding-like.

10. Let the filling cool for about 5 minutes, and then trasnfer it into the pie crust.

11. Bake the pie for 15 minutes at 425 degrees F. Reduce the oven temperature to 350 degrees F, cover the pie with foil (this helps the crust not burn), and bake for 35-40 more minutes.

12. The internal temperature of the pie should reach 180 degrees F and a knife will come out clean.

13. Let the pie cool completely before serving. For best results let the pie sit in the fridge for a few hours to a whole day after it has cooled (I personally think pumpkin pie tastes better chilled than room temp).

14. Yay! You made a pie!! 🥧

Nutrition Information (makes 8 servings)

Whole Pie: ~2055kcal, 16g protein, 277g carb, 92g fat

1 serving: ~260kcal, 2g protein, 35g carbs, 12g fat

If precision is important to you, please double check these values. 🫶

Inspiration Recipes

-The Crust: https://www.thepioneerwoman.com/food-cooking/recipes/a62670776/graham-cracker-crust-recipe/#

-The Filling: https://thebigmansworld.com/healthy-pumpkin-pie/#wprm-recipe-container-55808

-The Baking: https://biteswithbri.com/pumpkin-pie-with-graham-cracker-crust/#wprm-recipe-container-16879

-My wise client who told me to follow the heat instructions for the pie recipe on the can of pumpkin. ☺️