Recipe: Ginger Pumpkin Pie with Graham Cracker Crust

Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Step 2

Break the crackers into rough 2-inch pieces and place in a food processor fitted with a blade attachment. Add the sugar and process into fine crumbs (you should have about 1 2/3 cups), about 30 seconds. Stop the motor, add the melted butter, and pulse to combine, about 5 (1-second) pulses. (Alternatively, place the crackers in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the sugar and butter, and mix until evenly combined.) If using graham cracker crumbs, just stir the crumbs, sugar, and butter together in a large bowl.

Step 3

Sprinkle the crumb mixture in small clumps over the bottom of a 9 1/2- to 10-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking if needed).

Step 4

Bake until fragrant, about 8 minutes. Set aside to cool 10 minutes. Meanwhile, make the filling.

Step 5

Place all the ingredients in a large bowl and whisk until smooth and combined. Pour into the graham cracker crust after it has cooled 10 minutes.

Step 6

Bake until just set but the center still jiggles slightly when you gently shake the pie plate, about 1 hour. Check after 40 minutes and tent loosely with aluminum foil if the crust seems to be browning quickly. (I let mine get fairly dark, as I like the flavor!) The filling will continue to firm up after it comes out of the oven. Let cool on a wire rack at least 2 hours before serving. If not serving immediately, cover with plastic wrap or foil and refrigerate.