Mini Pumpkin Pie With Graham Cracker Crust

Name: Mini Pumpkin Pie With Graham Cracker Crust
Total time: 180 min
Yield: 6
Cuisine: American
Ingredients: ¼ cup Graham Cracker Crumb (1/4 cup graham cracker crumbs ((2 1/2) graham crackers)); ¼ cup All-Purpose Flour (1/4 cup (30g) all-purpose flour); 2 tbsp Brown Sugar (2 tablespoons (25g) brown sugar + 1/4 cup (50g) packed brown sugar); 3 tbsp Butter (3 tablespoons (1.5oz) melted butter); ½ cup Low-Fat Milk (1/2 cup low-fat milk); ½ cup Pumpkin Purée (1/2 cup (122g) canned pumpkin puree); 1 piece Egg Yolks (1 large egg yolk); ½ tsp Cinnamon (1/2 teaspoon ground cinnamon); ¼ tsp Table Salt (1/4 teaspoon salt); 0.13 tsp Ginger (1/8 teaspoon ground ginger); 0.13 tsp Nutmeg (1/8 teaspoon ground nutmeg); 0 pieces Ground Cloves (Pinch ground cloves); ¼ cup Heavy Cream (1/4 cup heavy whipping cream); 1 tsp Granulated Sugar (1 teaspoon sugar); 1 tsp Whiskey (1 teaspoon cold whiskey or bourbon)

Mini Pumpkin Pie With Graham Cracker Crust - Dessert (American)

180 minAmerican

Servings6

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Vegetarian
Pescatarian

Ingredients

For 6 servings

Graham Cracker Crumb¼ cup · 1/4 cup graham cracker crumbs ((2 1/2) graham crackers)
All-Purpose Flour¼ cup · 1/4 cup (30g) all-purpose flour
Brown Sugar2 tbsp · 2 tablespoons (25g) brown sugar + 1/4 cup (50g) packed brown sugar
Butter3 tbsp · 3 tablespoons (1.5oz) melted butter
Low-Fat Milk½ cup · 1/2 cup low-fat milk
Pumpkin Purée½ cup · 1/2 cup (122g) canned pumpkin puree
Egg Yolks1 piece · 1 large egg yolk
Cinnamon½ tsp · 1/2 teaspoon ground cinnamon
Table Salt¼ tsp · 1/4 teaspoon salt
Ginger0.13 tsp · 1/8 teaspoon ground ginger
Nutmeg0.13 tsp · 1/8 teaspoon ground nutmeg
Ground Cloves0 pieces · Pinch ground cloves
Heavy Cream¼ cup · 1/4 cup heavy whipping cream
Granulated Sugar1 tsp · 1 teaspoon sugar
Whiskey1 tsp · 1 teaspoon cold whiskey or bourbon

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Steps

1Graham Cracker Crust
2Preheat your oven to 375°Lightly grease a 7x5-inch baking dish.
3In a small bowl, whisk together graham cracker crumbs, flour, and sugar. Stir in melted butter until well-mixed.
4Press crumbs firmly into your baking dish with your fingers or the bottom of a small drinking glass. Bake for 10 to 12 minutes, until crust is slightly darkened and looks set.
5Turn the oven down to 350°. Place crust in the refrigerator while you mix your pumpkin pie ingredients.
6Pumpkin Pie
7In a medium bowl, whisk together all pie ingredients until smooth. Pour mixture into the slightly cooled crust and bake for 35 to 45 minutes until a knife inserted into the center of the pie comes out clean.
8Cool on the counter for 20 minutes before refrigerating for at least 2 hours.
9Whiskey Whipped Cream
10Place a medium bowl and whisk in the freezer for 15 minutes.
11Once the bowl is chilled, remove from the freezer and combine heavy cream, sugar, and whiskey.
12Whisk vigorously until soft peaks form, 4 to 7 minutes (much less if using a hand-held electric mixer). Spoon over the chilled pie.
13Serve and enjoy!