see the recipe here: Pumpkin Pie with Graham Cracker Crust - Vintage Kitchen Notes


INGREDIENTS


For the cookie crust:


  • 1 ¾ cups ground graham crackers
  • 2 tablespoons brown sugar
  • 8 tablespoons unsalted butter, melted

For the filling:

  • 1 pound pumpkin puree, at room temperature
  • ½ cup brown sugar 
  • 3 eggs, at room temperature
  • ½ cup heavy cream, at room temperature
  • ½ cup sour cream, at room temperature
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch of grated nutmeg
  • Pinch of cloves and/or allspice 
  • OR use 1 ½ teaspoons pumpkin spice mix (instead of the cinnamon, ginger, nutmeg, and cloves or allspice)
  • ¼ teaspoon of salt
  • 1 teaspoon vanilla extract or paste

For the whipped cream:


  • 1 cup double, heavy, or whipping cream
  • 1 ½ tablespoons sour cream or cream cheese
  • 3 tablespoons powdered sugar