Easy Pumpkin Pie with Graham Cracker Crust

Step 1

Preheat oven to 350°F.

Step 2

In a large mixing bowl, combine graham cracker crumbs, melted butter, brown sugar and cinnamon.  Mix well to coat the graham cracker crumbs with the butter. (Mixture should resemble coarse sand)

Step 3

Pour graham cracker crumbs mixture into a 9-inch pie plate.  Use the bottom of a measuring cup or glass to press the crumbs against the bottom, and up the sides of the pie plate.  Use your fingers to even out the top edge of the crust.

Step 4

Bake graham cracker crust in preheated oven for 10 minutes.

Step 5

Remove from oven and cool on wire cooling rack.

Step 6

While the crust is cooling, mix the pumpkin pie filling.  In a large mixing bowl, stir the pumpkin puree, evaporated milk, eggs,  plus the egg yolk, brown sugar, granulated sugar, cinnamon, allspice, ginger, cloves and nutmeg.

Step 7

Pour the pumpkin mixture into the prepared graham cracker crust.

Step 8

Bake in preheated oven to 50 to 60 minutes, covering the edges of the pie with foil after the first 30 minutes. This will prevent over-browning of the crust.  The pie has finished baking when the edges are set but the center is just slightly jiggly.

Step 9

Allow the pie to cool completely (at least 4 hours) before slicing.

Step 10

Serve with homemade whipped cream, cool whip or vanilla ice cream & enjoy!