What can you substitute for the half and half?

You’ll notice that my recipe calls not for evaporated milk, as does the classic back-of-the-can pumpkin pie recipe. But rather, this recipe calls for half and half. You could also use heavy cream, if you really want things to be as rich as rich can be, but I think half and half is where it’s at. You end up with this silky, rich custard that just melts in your mouth. You could sub evaporated milk though, that would work fine as well. Just don’t use regular or whole milk, because there is a bit too much liquid/water content and the filling might not set up for you properly. Let’s say, for discussion’s sake, that all you have is milk and you just really don't want to go to the store for half and half or cream or evaporated milk (I’ve been this person). You could, in that case, add 3 teaspoons of cornstarch to your filling to make sure it thickens up and sets for you while it bakes. That would work fine. So, my point is that there are options! You can substitute heavy cream or half and half for the evaporated milk, or you could thicken some regular milk with a little cornstarch and go from there.

Can you Make Pumpkin Pie with Graham Cracker Crust?

To me, this is the way to do it. Pumpkin pie in a graham cracker crust just makes sense. I like my cheesecakes and custard-based pies (key lime, anyone?) in a graham cracker crust, and I think the warm spices in a pumpkin pie just taste better in a graham cracker crust. To each their own, though. You could swap in your favorite all-butter pie dough in this recipe, if you’d rather. Just blind bake it before adding the filling, and you’ll be good to go.

Why use salted butter in your graham cracker crust?

Using salted butter in graham cracker crusts elevates the level of flavor in the entire pie so significantly, that I just can't not do it. It's the same reason I use salted butter in my cookie doughs (see my Salted Butter Pumpkin Snickerdoodles for proof). And it's the same reason I like salted butter in butter creams. The salt deepens and strengthens the overall flavor and punches back against the sharp sugar-smack of the sweet things we're using. It's all about balance.

Show Stealing Black Pepper and Bourbon Pumpkin Pie with Whipped White Chocolate Ganache

Black Pepper & Bourbon Pumpkin Pie with Whipped White Chocolate Ganache

Print Recipe

An easy-to-make, dressed-up, modern twist on the classic pumpkin pie. This super rich pumpkin custard gets a kick of spice from fresh ginger, and a pinch of cayenne and is made all the better by a good splash of bourbon. Topped with clouds of fluffy, whipped white chocolate ganache, this pie will take center stage at any gathering. NOTE: the ganache needs to be made 4 hours in advance, so it has time to chill/set up.

Author: Lauren McDuffie
Yield: One 9 or 10-inch pie 1x

Ingredients

Units Scale

12 whole cinnamon graham crackers (or 1.5 cups graham cracker crumbs + 1 teaspoon cinnamon)
6 tablespoons salted butter, melted
1/4 cup + 2/3 cup brown sugar, divided
15-ounce can unsweetened pure pumpkin
1/4 teaspoon salt
1.5 cups half and half
2 teaspoons ground cinnamon
Freshly ground black pepper (a scant 1/2 teaspoon is what I do)
3/4 teaspoon ground cloves
2 to 3 tablespoons freshly grated ginger (to taste, not ground)
1 teaspoon freshly grated nutmeg (or ground is fine)
2 tablespoons bourbon
3 teaspoons vanilla extract or 2 teaspoons vanilla bean paste
2 large eggs + 1 yolk

For the Whipped White Chocolate Ganache

1 cup white chocolate chips
1 cup + 1/4 cup heavy whipping cream
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F. Adjust the rack to the middle position.
In the bowl of a food processor, add the graham crackers, butter, and ¼ cup of the brown sugar. Pulse/process until the mixture resembles wet sand. Press into a 9-inch deep dish pie plate, working the mixture up the sides to create the pie’s crust. Bake for 8 minutes in the preheated oven.
Meanwhile, in a large mixing bowl, whisk together the pumpkin, 1/4 teaspoon salt, ½ cup of the brown sugar, the half and half, cinnamon, black pepper, cloves, ginger, nutmeg, bourbon, vanilla, and eggs + yolk. Whisk until very smooth (no lumps!). Taste it and add more of any spice/seasoning you like. Pour into the pre-baked crust.
Bake for 40 to 50 minutes, or until the pie is set. It should look set on top, very light browned, and should only jiggle a little when shaken. If the edges of the crust start to look like they’re browning too fast, simply tent a large piece of foil and set it over the pie. Cool completely (for about 2 hours) before piling with the whipped white chocolate ganache.

To make the Whipped White Chocolate Ganache

In a medium saucepan set over medium-low heat, warm the chocolate chips and the cream, stirring to melt the white chocolate into the warm cream. Should only take about 5 minutes. When the chips are fully melted. Pour the mixture into a bowl and cool to room temperature. Refrigerate for at least 4 hours before use (overnight, if you can!). The mixture will be very smooth (not like a dark chocolate ganache).
Pour the chilled ganache plus the additional ¼ cup cream and a pinch of salt (just add a little to taste, to offset the sweetness) into the bowl of a stand mixer (or use a hand-held mixer + mixing bowl). Mix on med-high speed until rich, firm, and fluffy – the consistency of a very thick whipped cream. Takes about 1 minute or so. Pile onto the pie, and style as desired. Or, as pictured, transfer the ganache to a large zip-top plastic bag or piping bag, snip the tip of one corner of the bag and pipe big mounds of the ganache onto the pie.

Notes

The ganache needs to be made 4 hours in advance, so it has time to chill/set up.

Find it online: https://mykitchenlittle.com/2023/11/20/bourbon-pumpkin-pie/