Ingredients

  • 3 tablespoons sugar
  • 6 ounces graham crackers, broken or more
  • 5 tablespoons butter, melted or more
  • 2 eggs
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon nutmeg
  • teaspoon ground cloves
  • salt, pinch
  • 1 ½ cups pumpkin
  • 1 ¼ cups half and half

Directions

Crust: heat oven to 350°. Combine sugar and cracker pieces in processor and process until finely ground. You should have 1 1/2 cups of mixture. Slowly add the butter and pulse a few times until they're all moistened by the butter, add more if needed. Press the crumbs evenly into the bottom and sides of a pie plate.
Bake for 8-10 minutes. Cool crust.
Change oven to 375°.
Whisk together eggs and sugar, then add the spices. Add pumpkin and half and half.
Put the pie plate on a rimmed cookie sheet.. Pour mixture into crust. Discard any leftover mixture. Bake 30-40 minutes, until the mixture shakes like Jell-O but is still quite moist in the center. Cool on wire rack.
To use fresh pumpkin: Cut peeled pumpkin into one inch cubes. Place in a pot of boiling water, boil 15-20 minutes or until soft. Drain and puree in processor.

Source

Servings/Yield