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Oct 5, 2007 07:47 AM

Pumpkin Pie Crust

I need a good pie crust recipe.

I already make the filling (as per cans instructions...mmmm)

Also, do I prebake the crust, or leave it raw to bake once filled?

Thanks chows!

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  1. Leave it raw, fill and bake. Lots of crust recipes & preparations out there, I'm certain it's been discussed here lots.

    1. Just my own $.02, but I prefer cookie crusts for pumpkin pie. Graham cracker, vanilla wafer, Pepperidge Farm Chessman cookies. No need to bake those crusts before filling them.

      1 Reply
      1. re: CurlieGlamourGirlie

        wow, chessman cookies... such a great idea!!!

      2. I make mine with gingersnap cookies....

        1 1/2 cups ground gingersnap cookies
        1 1/2 cups toasted pecans (about 6 ounces)
        1/4 cup firmly packed brown sugar
        1/4 cup (1/2 stick) unsalted butter, melted
        grind ingredients in food processor and add butter

        2 Replies
        1. re: loml

          I do the same for those around me that like ginger.

          Don't think I'm nuts, but the inclusion of Ritz crackers crumbled in a crust provides such an interesting, additional dimension. Ritz by themselves with brown sugar, as in loml's recipe are great esp if the pumpkin filling is a sweeter one, as the Ritz provide a salty buttery contrast. I've also done half-Ritz w/ either Nilla wafers, graham crackers, or ginger snaps as the other half.

          1. re: Emme

            hi Emme! I love ginger too and crystalized ginger bits added to the pumpkin pie batter is a wonderful add in.

        2. A heavy dusting of equal parts high quality cinnamon and equal parts high quality chocolate powder makes an amazing and fast crust for pumpkin pie.

          I usually make one with and one w/out a "crust"...pie filling alone is heaven on a plate!

          2 Replies
          1. re: HillJ

            any recipes for graham cracker crust? That sounds delicious. Maybe i'll try a crustless version too!

            1. re: pancake

              this is the graham cracker crust I refer to. As mention above I also change the "grahams" for cracker or cookie crumbs. My preference is a powder dusting on a buttered springform pan or crustless pie baked in a pie pan.

              Happy baking!! I love pumpkin season.