Cardamom Graham Cracker-Crusted Pumpkin Pie - Live Learn Lovewell
There are certain staples to my Thanksgiving table every year, and pumpkin pie is one of them. This nostalgic dessert always takes me back to my childhood home in Martha's Vineyard and my early days...
Ingredients
- 2 cups graham cracker crumbs (about 16 graham cracker rectangles)
- 1/3 cup white sugar
- 1 stick butter, melted
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- One 15 oz can pumpkin puree
- One 12 oz can evaporated milk
- 3/4 cup white sugar
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 eggs
- Preheat oven to 400F.
- In a large bowl, mix all ingredients together. Pat into the bottom and up the sides of a pie plate. I used the bottom of my Pyrex measuring cup.
- Bake for 10 minutes until golden and fragrant. Cool completely.
- In a large bowl, combine pumpkin with evaporated milk and sugar. Mix well.
- Stir in spices and beat in eggs.
- Pour into graham cracker crust and bake in preheated oven at 350F for 40-45 minutes. You’ll know when it is done when the center still has a little jiggle.
- Cool and serve with cardamom-infused whipped cream. Enjoy!
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