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Playing How to Make Upside-Down Pumpkin Pie with Brown Butter Graham Cracker Crumble

Skip the crust and top this pumpkin pie from Chef Ronnie Woo with a graham cracker crumble that keeps the crunch minus all the effort. Ronnie describes making this pie as "stupid easy" and says this recipe is a favorite of his family's.

Pro tip: This actually tastes best if made the night before.


For the graham cracker crumble:
  • 1 stick unsalted butter, ½ cup
  • 2 cups finely crushed graham cracker crumbs
  • 2 tablespoons brown sugar
  • Pinch of salt
For the pumpkin pie filling:
  • 3 large eggs
  • 1 cup brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups evaporated milk
  • 1 ½ cups cups canned pumpkin puree
For serving:
  • Whipped cream
  • Ground cinnamon, for sprinkling


Serves: 12


For the graham cracker crumble, preheat oven to 350˚F. In a pan over medium heat, cook butter until the milk solids become a golden brown, about 5-7 minutes. In a bowl, mix graham crackers crumbs, sugar and salt. Add browned butter and mix until crumbs are evenly coated.

For the pumpkin pie filling, in a blender, combine eggs, brown sugar, cornstarch, salt, ground nutmeg, ground cinnamon, vanilla, evaporated milk and pumpkin puree. Blend until smooth. Pour filling into a parchment paper-lined 9-by-13-inch baking pan and bake until just puffed with a slight jiggle, about 40 minutes. Remove from oven and evenly sprinkle the graham cracker crumble mixture on top and bake for 10 minutes more.

Cool for at least 4 hours or overnight before cutting into squares. Serve with whipped cream and a sprinkle of cinnamon.