Pumpkin Pecan Pie: Further from Tradition

OK, so the pumpkin pie + graham cracker crust was definitely a step up from standard pie crust... but we've made it even better! The biggest complaint from the peanut gallery was a lack of crust crispness on day two. Of course, I knew this meant we needed something that wouldn't absorb any of the liquid from the pie.

Nuts were the perfect solution. The update is just to the crust, but I've included the filling recipe again. You're welcome to use your own pumpkin pie filling, but this one is pretty spectacular! It's got a lot less liquid than most pie recipes, so the spices stay well incorporated and the pumpkin flavor shines.

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Graham Cracker Pecan Crusted Pumpkin Pie
makes 1 9-inch pie crust

Pumpkin Pie: a Break from Tradition

As shocking as this may be, I didn't have more than a taste of pumpkin pie until last year, and the few times I tried it, I didn't like it. Then last year, one of my hallmates requested that I baked some pie, so I decided to try my hand at apple pie and pumpkin pie.

Not knowing any better, and wanting to minimize the chance of disaster, I bought crusts. Little did I know, this was my greatest stroke of genius. While I bought a standard pie crust for the apple pie, I decided to buy a graham cracker crust for the pumpkin pie. Delicious!!! I know it's a break from tradition, but if you've ever been even slightly dissatisfied with the crust of a pumpkin pie you should try it.

Included below is the recipe for the crust and filling. Of course, you could buy the crust, but why would you when it's so easy to make???

I would love to have more pictures, but half of the pie disappeared before we could take any pictures... and the rest disappeared within 24 hours of its emergence from the oven.

Delicious pumpkin pie!