Creamy Pumpkin Pie with Graham Cracker Crust

It's a classic pumpkin pie but instead of a pastry crust, it is encased in a buttery graham cracker crust.

In a food processor, blend graham crackers into a fine powder.

Add in sugar, cinnamon and butter and blend into a thick cookie crumb.

Press into a 9inch pie pan and par-bake for 10 minutes at 350F/175C.

In a bowl combine brown sugar, spices, eggs, vanilla and pumpkin puree.

Whisk together. Pour in heavy cream and whisk until smooth.

Pour the mixture in the par-baked crust.

Bake for around 50 minutes until the edges are set but the middle wobbles a bit like jelly.

Turn off the oven and open the door. let the pie cool in there. This stops it from cracking.

Chill the pie in the fridge until ready to serve.

See the link for the full recipe!