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Ingredients
| graham cracker crumbs: 1 1/2 cups |
| unsweetened apple juice: 2 Tbl |
| salted butter: 2 Tbl (melted) |
| canned pumpkin: 2 cups |
| eggs: 1 (yolk) |
| eggs: 2 (whites, large) |
| orange juice: 1/3 cup |
| honey: 1/3 cup |
| ground cinnamon: 1 tsp |
| ground ginger: 1/2 tsp |
| allspice: 1/4 tsp |
Pumpkin Pie
Credit: Epicurious
User rating:
Tip: In a piecrust, apple juice can replace some of the butter.
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
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Preparation
Heat oven to 350°F. Lightly coat a 9" pie plate or tin with vegetable spray. In a medium bowl, mix together crumbs, juice and butter until moistened. Press mixture evenly into bottom and sides of pie plate. Bake 15 minutes, until golden. Cool. Place filling ingredients in a food processor (or use an electric mixer) and pulse a few times until just blended and smooth. Pour filling into cooled pie shell. Bake 1 hour or until a knife inserted in the middle comes out clean. Serve warm, with or without a dollop of whipped cream.