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Ah-MAZING pumpkin pie!

Ah-MAZING pumpkin pie!  And it’s easy, too!

Last Friday during naptime I was flipping through a new magazine I had picked up at the grocery store and I came across a short and sweet recipe for pumpkin pie.  I’ve never really been a fan of this type of pie, but my husband loves it and I love him so I thought it would be a nice “happy weekend” surprise for him.  I went through the pantry really quickly before waking the kids up and found that I was only missing two ingredients (ground ginger and crunchy granola bars, if you care for the specifics).  After a diaper change for the littles and a quick snack we ran back to the store for my missing pieces and came home to pumpkin pie central.  Here is the recipe I used (thanks, Rachel Ray!!!).  After I made my husband tell me if it was dee-licious I tried it, too, and most definitely agreed with him!  Double score!  We deemed it worthy of our Thanksgiving Day feast, so I’m totally pumped to share it with you and let you see for yourself.

Granola-Crusted Pumpkin Pie

Serves 10       Prep 35 minutes      Bake 45 minutes


1 box (8.9 ounces) crunchy granola bars, broken into chunks

1/4 cup plus 2 tablespoons packed light brown sugar

2 tablespoons unsalted butter, melted and cooled

3 eggs, lightly beaten, plus 1 egg white

1 can (15 ounces) pumpkin puree

3/4 cup heavy cream

1/2 cup pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1. Position rack in the center of the oven and preheat to 350 degrees.  Grease a 9-inch deep-dish pie pan.  Using a food processor, grind the granola bars with 2 teaspoons brown sugar.  Add the butter and egg white and pulse until the crumbs are moistened.  Pat the mixture evenly onto the bottom and up the sides of the prepared pan.  Bake until the edge is crisp and lightly browned, 15 to 20 minutes.

*side note: I do not have a food processor, so I used our blender to grind the crumbs and make the pie crust.  It worked just fine!*

2. In a large bowl, whisk together the remaining 1/4 cup brown sugar, the pumpkin puree, eggs, cream, maple syrup, cinnamon, ginger and salt.  Pour into piecrust.  Bake until the pie center is almost set, about 45 minutes.  Transfer to a rack to cool completely.

Yum yum, y’all! Enjoy!

Our pie station

the crust after baking

and VOILA!

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