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
- ⅛ teaspoon nutmeg
- ⅛ 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. |