Author Notes
This classic pumpkin pie recipe from Chef Marc Murphy gets a new twist with a crust made from Limited Edition Triscuit Nutmeg & Cinnamon crackers. —AllSnackedUp
Ingredients
- Crust
-
1 1/2 cups
Triscuit Nutmeg & Cinnamon Crackers, pulverized
-
1/2 cup
butter, melted
-
3 tablespoons
granulated sugar
- Filling
-
3/4 cup
granulated sugar
-
1 teaspoon
ground cinnamon
-
1/2 teaspoon
table salt
-
1/2 teaspoon
ground ginger
-
1/4 teaspoon
ground cloves
-
2
large eggs
-
12-ounce can pumpkin puree
-
12-ounce can sweetened condensed milk
Directions
-
For Crust: Preheat oven to 325°F. In a medium-sized bowl, mix together pulverized Triscuit Nutmeg & Cinnamon Crackers, butter and sugar until well incorporated.
-
Transfer mixture to tart pan and press firmly and evenly against bottom of pan to form a crust. Bake in oven for about 10 minutes or until light brown. Set aside to cool on cooling rack.
-
For Filling: In a large mixing bowl, combine all ingredients, mixing well. Pour into prepared crust.
-
Bake in 325°F oven for 30 minutes, or until knife inserted near center comes out clean.
-
Cool on wire rack and serve.
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