Question 1

CAN I SUBSTITUTE GRAHAM CRACKER CRUST FOR PIE CRUST?

Accepted Answer

Totally! If you prefer a more traditional pumpkin pie, you can substitute the graham cracker crust for a traditional pie crust. Be sure to line the crust with parchment paper and par-bake the crust using pie weights or dried beans to weigh the crust down. This will ensure a fully cooked crust on the bottom!

Question 2

CAN YOU BAKE A PIE IN A PREMADE GRAHAM CRACKER CRUST?

Accepted Answer

Definitely. For ease, you can opt for a premade graham cracker crust instead of making it yourself.

Question 3

WHY IS MY GRAHAM CRACKER CRUST FALLING APART?

Accepted Answer

If your graham cracker crust is falling apart, it might be because it wasn't packed down enough or baked long enough prior to adding the pumpkin pie filling. Make sure that the crumbs are fine and mixed well with the butter and sugar. Then, pack it down tightly into the pie pan. Then bake it without any filling in it so that it can totally set!

Question 4

IS PUMPKIN PIE MEANT TO BE EATEN COLD OR HOT?

Accepted Answer

Pumpkin pie is generally enjoyed cold or at room temperature. Most of the time it is not enjoyed hot. I recommend chilling the baked pie for at least 4 hours before serving it, or preferably overnight if you like it extra cold!

Question 5

HOW DO YOU MAKE PUMPKIN PIE NOT SOGGY?

Accepted Answer

The key to making sure your pumpkin pie does not come out soggy is pre-baking the crust prior to baking it with the pie filling in it. This issue is more common with a regular pie crust than it is with a graham cracker crust. The graham cracker crust, if baked properly, should not become soggy after baking it with the filling!

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