Get ready to transform your dessert game with a mind-blowing twist on the classic pumpkin pie! This Cassava Pumpkin Pie with Graham Cracker Crust is not just another holiday dessert—it's a culinary adventure that combines the rich, creamy texture of traditional pumpkin pie with the unique, gluten-free magic of cassava flour. Imagine a crispy, buttery graham cracker crust cradling a silky smooth pumpkin filling that's both familiar and excitingly different. Whether you're a baking enthusiast, looking for a gluten-free option, or simply craving a dessert that stands out from the crowd, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups pumpkin puree
- 1 cup cassava flour
- 1 cup evaporated milk
- 3/4 cup brown sugar
- 3 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and position a rack in the center of the oven.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even crust. Use the back of a spoon or measuring cup to compact the crust.
- Place the prepared crust in the refrigerator to chill for 10 minutes while preparing the filling.
- In a large mixing bowl, whisk together pumpkin puree, cassava flour, evaporated milk, brown sugar, eggs, cinnamon, nutmeg, and salt until smooth and well combined.
- Remove the chilled crust from the refrigerator and pour the pumpkin mixture evenly into the graham cracker crust.
- Carefully transfer the pie to the preheated oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- To test doneness, insert a knife near the center - it should come out clean with minimal moisture.
- Remove the pie from the oven and allow to cool completely at room temperature for about 2 hours.
- Once cooled, refrigerate for at least 2 hours to allow the pie to set fully before serving.
- Serve chilled or at room temperature, optionally topped with whipped cream or a sprinkle of cinnamon.
Tips
- Crust Perfection: When pressing the graham cracker mixture into the pie dish, use the back of a measuring cup to create an even, compact crust. This ensures a crisp, uniform base.
- Cassava Flour Tip: Cassava flour can be slightly more dense than wheat flour, so whisk the filling thoroughly to prevent any lumps and ensure a smooth texture.
- Baking Precision: The pie is done when the center is set but still slightly jiggly. Avoid overbaking, as this can lead to a dry, cracked surface.
- Cooling is Crucial: Allow the pie to cool completely at room temperature for about 2 hours, then refrigerate for at least 2 additional hours. This helps the filling set perfectly and enhances the flavor.
- Make-Ahead Magic: This pie actually tastes even better the next day, so it's perfect for holiday prep or dinner parties.
- Serving Suggestions: For an extra touch, serve with a dollop of whipped cream or a light dusting of cinnamon to elevate the presentation and flavor.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 43g
Protein: 5g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 60mg
