Pumpkin Pie with Walnut-Graham Cracker Crust
Every fall since I’ve been married, I’ve made at least a few pumpkin pies. Each year, I love looking forward to the wonderful taste of pumpkin melting in my mouth along with the freshly whipped heavy whipping cream. So this year I wanted to spice up the traditional pumpkin pie by altering the crust. This idea came from a friend whose Halloween party I attended a week ago. She put pecans in the crust of pumpkin cheesecake squares (delish!). So, I searched online for a recipe and came across a pretty basic walnut-graham cracker crust. I altered it by adding some sugar since walnut can sometimes have a slightly bitter taste to it. The recipe goes like this:
Walnut-Graham Cracker Crust
3/4 cup finely crushed graham cracker (original/plain or cinnamon works too)
3/4 cup finely chopped/crushed walnuts
3 T. butter, melted
3 T. white sugar
Mix all ingredients together and press into pie mold.
For the filling, I used the traditional “Pumpkin Pie” recipe from Libby’s (the canned pumpkin company), but I used my own freshly roasted and then pureed Sugar Pumpkin.
I served it with freshly whipped whipping cream (you can’t have Pumpkin Pie without whipped cream!). It made for a wonderful dessert!
What type of pie do you like in the fall?
