Make the Crust:
Step 1: Preheat the oven to 375 degrees.
Step 2: Use a food processor to grind the graham crackers into fine crumbs.
Step 3: Pour the crumbs into a medium mixing bowl and combine with the sugar, salt, and melted butter. Gently press the mixture into a 9½ inch pie plate.
Step 4: Bake for 10 minutes and then slide out of the oven and set the crust aside to cool. Leave the oven on.
To Make the Filling:
Step 1: In a medium-sized mixing bowl, combine the pumpkin with the sugar, honey, vanilla, spices, and salt.
Step 2: In a small bowl, use a teaspoon or small whisk to blend the cornstarch with the milk (this is called a slurry). Once the slurry is smooth, add it to the pumpkin mixture.
Step 3: Mix the eggs into the pumpkin mixture. Mix until smooth.
Put the Pie Together:
Step 1: Pour the pumpkin filling into the crust and bake for 30 minutes.
Step 2: Remove the pie from the oven, cover with foil and slide it back into the oven. Bake for another 15 minutes.
Step 3: Let the pie set for at least an hour before slicing.
- The pie filling is even better if refrigerated overnight, so trymaking it a day ahead. This will also save you time on the very busy Thanksgiving day!
- To save time, purchase a pre-made graham cracker crust.
- For a gluten-free graham cracker crust option, try gluten-free graham crackers like Kinninnick's Smoreables; they work well for this crust. They are about half the size of regular graham crackers, so double the amount. You can find Smoreables at Whole Foods.
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