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Preheat the oven to 350 degrees. Pulse graham crackers and brown sugar in a food processor into a fine crumb. You can also grind them in a zipped top bag with a rolling pin or your hands.
Simultaneously, pour in the melted salted butter and pulse the graham cracker mixture until the butter is combined. You can also combine them in a bowl with a spatula.
In a 9-10 inch pie dish, press the graham cracker mixture into the bottom and up the sides. Use the bottom of a small glass or measuring cup and your hands to compact the mixture. Bake for 7-8 minutes.
While the pie crust bakes, make the filling. Add the pumpkin, buttermilk, eggs, unsalted butter, brown sugar, granulated sugar, vanilla, flour, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Using an electric/stand mixer or a whisk, mix together the filling until well combined.
Pour the pumpkin filling into the pre-baked crust.
Use a spatula to smooth out the filling gently. The pie will be filled to the very top.
Bake for 55-65 minutes or until the internal temperature reaches 175 degrees. The center will be slightly wobbly but the edges should be set. At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield so the edges do not burn.
Remove from the oven and cool on a wire rack for 2-3 hours. The center will drop and the pie will level as it cools. Cover and transfer to the refrigerator once cooled. Serve with whipped cream.