Step 1

Preheat the oven to 350°F

Step 2

Pulse the graham crackers and brown sugar together in a food processor into a fine crumb. Add the butter and pulse until combined.

Step 3

Pour crumb mixture into a 9-10 inch pie plate and use a glass or bottom of a measuring cup to press it firmly in the bottom of the pan and up the sides.

Step 4

Bake for 10 minutes.

Step 5

While the crust bakes, make the pie filling. Add all the pumpkin pie ingredients to a large bowl or bowl of a stand mixer. Using the stand mixer, electric hand mixer or whisk, whisk everything together until combined and smooth. Pour into the pre-baked crust.

Step 6

Bake for 50-60 minutes or until the filling is puffed and the center jiggles just slightly when you gently shake the pie.

Step 7

NOTE: If you feel the edge of the crust is burning, you can cover the edges with strips of tinfoil or use a pie crust shield. Using a 9.5 inch pie plate, I don't find this necessary as the filling comes up to the edge of the crust.

Step 8

Remove from the oven and let cool completely before slicing, about 2 hours. Best served with homemade whipped cream!

Step 9

Add all ingredients to a stand mixer or a large bowl. Using the stand mixer or electric hand mixer, whip on medium-high speed until medium peaks form, about 3–4 minutes.