Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 cup pumpkin puree
– 1 cup powdered sugar
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 2 tablespoons sugar (for whipped cream)
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– 9-inch pie pan
– Measuring cups and spoons
– Rubber spatula
Step-by-Step Instructions
First, I like to start by preparing the crust. In a mixing bowl, I combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press it firmly into the bottom and sides of a 9-inch pie pan to form the crust. This part is always fun for me, as I get to use my hands to really mold the crust perfectly! I pop it in the fridge to set for about 15 minutes, allowing that buttery goodness to firm up nicely. (See the next page below to continue steps…)