Pumpkin Pie with Panko Graham Crust
Serves
8-10
Total Time
3 hours, 55 minutes
Prep Time
15 minutes
Inactive Time
3 hours
Cook Time
40 minutes
About
Add a delicious twist to your holiday dessert with this Pumpkin Pie featuring a Panko Graham Crust! Made with Kikkoman® Panko Bread Crumbs, this unique crust adds an extra layer of crunch to the classic creamy pumpkin pie filling. Perfectly spiced and easy to prepare, it's sure to be a hit at your next gathering! This pumpkin pie stands out for its delightful combination of textures. The crust, made from a blend of panko and graham crackers, is buttery, crisp, and slightly sweet, complementing the smooth, spiced filling. The result is a pie that brings together a bit of crunch with each bite, creating a perfect balance of flavors and textures. Whether you’re searching for the best pumpkin pie for a holiday feast or just looking to try something new, this recipe is a must-bake. The filling combines creamy pumpkin purée, warm spices, and a touch of vanilla to bring out all the comforting flavors you love in a homemade pumpkin pie. It’s straightforward to make, with just a few simple steps to prepare the crust and filling, making it ideal even for novice bakers. Serve it chilled, and you’ll see why this is one of the best pumpkin pie recipes you’ll ever try. If you’re wondering how to make pie crust with a little extra flair, this recipe has got you covered. Tips and Tricks- To prevent the crust from burning, cover the edges with aluminum foil or a pie shield halfway through baking. This will ensure your crust turns out perfectly golden.
- To make pumpkin pie ahead of time, this pie can be prepared a day before and stored in the fridge. Just bring it out 15-20 minutes before serving for the best flavor.
- Make sure to allow the pie to cool at room temperature for at least an hour before transferring to the refrigerator. This helps set the pumpkin pie filling for smooth, clean slices.
Ingredients
For Crust
1 cup Kikkoman ® Panko Bread Crumbs
1 cup graham crackers, crushed
5 tablespoons melted unsalted butter
1 large egg
For Filling
1 can pumpkin purée
¾ cup heavy cream
3 large eggs
2 teaspoons vanilla extract
⅓ cup granulated cane sugar
¼ cup packed light brown sugar
2 teaspoons pumpkin pie spice
¼ teaspoon salt
Directions
- Preheat oven to 350ºF. Lightly grease a 9 or 10 inch pie pan with butter or cooking oil. In a mixing bowl, combine ingredients for crust. Stir well to combine and evenly moisten. Press into the bottom and sides of pie pan. Bake 10 minutes. Cool crust at room temperature while preparing filling.
- Whisk together ingredients for filling in a large bowl until eggs are fully incorporated. Pour into pie crust and bake for 25-30 minutes, until center is just slightly jiggly. Cover crust with aluminum foil to prevent burning.
- Cool pie for 1 hour at room temperature then transfer to refrigerator for 2 hours longer to firm and chill pie. Slice and serve.
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