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.
- 1 stick unsalted butter, ½ cup
- 2 cups finely crushed graham cracker crumbs
- 2 tablespoons brown sugar
- Pinch of salt
- 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
- Whipped cream
- Ground cinnamon, for sprinkling
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.