Can you make pumpkin pie using graham cracker pie crust, or is that just weird?
pumpkin pie w/graham cracker crust Crust 1 1/2 cups graham cracker crumbs 2 tbsp apple juice 2 tbsp butter, melted Filling 2 cups canned pumpkin 1 egg yolk 2 large egg whites 1/3 cup orange juice 1/3 cup honey 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp allspice PreparationHeat oven to 350°F. Lightly coat a 9″ pie plate or tin with vegetable spray. In a medium bowl, mix together crumbs, juice and butter until moistened. Press mixture evenly into bottom and sides of pie plate. Bake 15 minutes, until golden. Cool. Place filling ingredients in a food processor (or use an electric mixer) and pulse a few times until just blended and smooth. Pour filling into cooled pie shell. Bake 1 hour or until a knife inserted in the middle comes out clean. Serve warm, with or without a dollop of whipped cream.
