The Soup Diva

For the crust:

• 1 sleeve graham crackers
• 3/4 stick butter [6 tbsp]
• 1/4 cup brown sugar
• 1 tsp ground ginger

For the filling:

• 1 can pumpkin puree
• 1 can sweetened condensed milk
• 2 eggs
• 1 tsp pumpkin pie spice

For the topping:

• 1 cup heavy whipping cream
• 3 tbsp brown sugar
• 1/2 tsp pumpkin pie spice

Crush graham crackers and stir in brown sugar and ginger. Melt butter, pour in, and stir gently until fully incorporated [if needed, add cold water 1 tbsp at a time until proper texture is achieved]. Press into greased pie pan and place in oven during preheating (can also prepare ahead and store in freezer).

Stir together filling ingredients until fully incorporated. Pour into prepared crust. Place pie pan on baking sheet and bake at 350 degrees for 35-45 minutes (25 for convection oven), until set and toothpick comes out clean. Allow to cool completely on counter or in fridge.

When cool, beat topping ingredients together until soft peaks form. Spoon onto pie and spread evenly. Serve immediately or cover and refrigerate. Best to do topping no more than 6 hours before serving.

This was my first attempt at pumpkin pie, and it made its debut at family Thanksgiving this year. My mother used to make a similar pie, but this is not her recipe; it’s inspired by hers, but this one “borrowed” elements from 3 different recipes on Pinterest (because, you know, that’s what Soup Diva does) 🦃