Whether you’re baking a summer-y key lime pie or an autumnal pumpkin cheesecake or pumpkin pie, this easy recipe will perfect your pie.
I give you directions for making the graham crackers or gingersnaps from scratch or using my simple mix - your choice. The recipe and the mix give you more than 100 crackers or snaps to make into pies or for munching … or both! Freeze any extras for your next snack attack or pie-making need.
- 1 cup gluten-free graham crackers or gingersnaps, chopped until finely crumbled*
- 2/3 cup almonds, chopped finely (nut-free option: use additional 2/3 cup crackers or snaps)
- 1/4 cup granulated cane sugar
- 4-5 tablespoons butter or nondairy alternative (Earth Balance® Buttery Sticks), melted
* Bake out Jules Gluten Free™ Graham Cracker/Gingersnap Mix or use this great homemade recipe for plenty of delicious graham crackers or gingersnaps to make this crust and have lots left over for munching!
Pumpkin pie with graham cracker crust
Preheat oven to 350°F.
Chop the graham crackers or gingersnaps and almonds, if using, in a food processor until fine. Once uniformly crushed, measure out to be sure you have 1 2/3 cups of crumbs-repeat if you need more crumbs.
Pour the sugar into the food processor with the crumbs and pulse until integrated. Add in the melted butter, pulsing until the crumbs begin to stick together (alternatively, stir together in a bowl with a fork). If you find you need slightly more butter to get the crumbs to hold together, melt an additional tablespoon and add it in the same way. (Note: this process can be done with a fork in a large bowl after smashing the crumbs well, but be sure to break the crackers or snaps into very fine bits or the crust won’t hold together properly).
Pour the crumb-butter mixture into a pie pan and press with your fingers to create an even thickness along the bottom and sides of the pan. Bake in preheated oven for 10 minutes-do not allow the edges to burn, though. Remove and set aside until the pie filling is prepared.