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Pumpkin Pie

Ingredients

• 3 tablespoons granulated sugar
• 6 ounces graham crackers, broken, or more as needed
• 5 tablespoons butter, melted, or more as needed
• 2 eggs
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• Pinch salt
• 1 1/2 cups canned pumpkin puree
• 1 1/4 cups half-and-half, cream, or milk

Directions

1. To make the crust, heat the oven to 350 F.
2. Combine the sugar and graham cracker pieces in a bowl or food processor and process until they are finely ground, about 1 1/2 cups.
3. Slowly add the butter and pulse a few times until they are all moistened by the butter.
4. Press the crumbs evenly into the bottom and sides of a pie plate.
5. Bake the crust for 8 to 10 minutes, until it begins to brown.
6. The crust will crisp as it cools.
7. Turn the oven up to 375 F.
8. While the crust is baking, use an electric mixer or a whisk to beat the eggs with the sugar, then add the cinnamon, ginger, nutmeg, cloves, and salt.
9. Add the pumpkin puree, mix, then add the half-and-half.
10. Put the pie plate with the crust on a baking sheet.
11. Pour the pumpkin mixture into the crust all the way to the top.
12. Transfer the whole baking sheet to the oven and bake for 30 to 40 minutes, until the mixture shakes like Jell-O but is still moist in the center.
13. Cool until it no longer jiggles, then slice into wedges and serve, or refrigerate for a day or two.

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