Marc Murphy's Pumpkin Pie with Triscuit Nutmeg & Cinnamon Crust

November 20, 2017

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.


Serves: 8



  • 1 1/2 cups Triscuit Nutmeg & Cinnamon Crackers, pulverized
  • 1/2 cup butter, melted
  • 3 tablespoons granulated sugar


  • 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
In This Recipe


  1. 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.
  2. 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.
  3. For Filling: In a large mixing bowl, combine all ingredients, mixing well. Pour into prepared crust.
  4. Bake in 325°F oven for 30 minutes, or until knife inserted near center comes out clean.
  5. Cool on wire rack and serve.

More Great Recipes:
Pie|Pumpkin Pie|Cinnamon|Nutmeg|Make Ahead|Fall|Thanksgiving|Dessert