Pumpkin Pie in a Square Pan
Tools Required:medium (microwave-safe) bowl, rolling pin (or similar shape), measuring cups and spoons, 8×8-inch baking dish, large bowl
Servings Prep Time
9people 20minutes
Cook Time Passive Time
55-60minutes 1hour (to cool)
Difficulty Cost
Easy! Moderate
Servings Prep Time
9people 20minutes
Cook Time Passive Time
55-60minutes 1hour (to cool)
Difficulty Cost
Easy! Moderate
Crust:
Filling:
Instructions
  1. Preheat oven to 450°F. Spray or rub oil into an 8×8-inch baking dish.
For crust:
  1. Place butter in the greased 8×8-inch Pyrex baking dish, and heat in microwave 1 to 2 minutes, or until melted.
  2. If you’re crushing your own graham cracker crumbs, place about half the graham crackers at a time on a sheet of waxed paper. Cover with another sheet. Using a rolling pin or other cylindrical object (like a wine bottle), roll over the crackers to crush into fine crumbs. NOTE: You can also use a blender or food processor if you have one.
  3. Tilt the baking dish from side to side to coat the sides with the melted butter. Add graham cracker crumbs and stir gently to moisten thoroughly.
  4. Press down into a level layer in the bottom.
For filling:
  1. Lightly beat eggs with a whisk (or fork) in a large bowl. Add sugar and syrup (or honey) and stir.
  2. Mix in pumpkin and spices, then stir in cream.
  3. Pour into prepared graham cracker crust. Bake in preheated oven 10 minutes. Turn heat down to 325°F and continue baking another 45 to 50 minutes, or until done. Insert a wooden toothpick into the center and remove. It should come out clean. (Alternatively, press down gently in the center to feel if it’s firm.)
  4. Cool at least 30 minutes before serving and about 1 hour, or until completely cool before refrigerating.
  5. To serve, cut into 9 squares.