Step 1

Preheat an oven to 180c (350f) and prepare a 9 inch pie pan on the side.

Step 2

Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.

Step 3

Into a small to medium mixing bowl, add the graham crackers crumbs, brown sugar, and melted butter.

Step 4

Mix with a spoon until the crumbs are coated with butter.

Step 5

Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan. Bake in a 180c (350f) preheated oven for 5-7 minutes. Remove from the oven and let it cool while you make the filling.

Step 6

Into a large mixing bowl, add the pumpkin puree, eggs, sweetened condensed milk, and vanilla extract. Mix with a whisk until well combined.

Step 7

Add the kosher salt, cinnamon, nutmeg, and ginger, and mix until well combined.

Step 8

Carefully pour the filling onto the baked crust and bake in a 180c (350f) preheated oven in the third lower rack of the oven for 40-50 minutes or until the edges of the pie are fully set, and the middle seems jiggly.

Step 9

Do not overbake this. The pie continues to bake when it cools down and will set completely in the fridge.

Step 10

Let the pie cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.

Step 11

Top the pie with freshly made whipped cream, chopped pecans, a sprinkle of cinnamon, and caramel sauce if required. (I love adding caramel sauce, it gives it extra flavor, and it's so delicious!)