Brandied Pumpkin Pie Recipes

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BRANDIED PUMPKIN PIE



Brandied Pumpkin Pie image

Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée. Here we've kept the seasonings on the light side to best showcase the character of the squash. But feel free to amp up the cinnamon and ginger if you like a spicier slice. The brandy is optional, and if you'd rather not use it, you can leave it out (or substitute another spirit; bourbon is excellent). If you bake the pie a day ahead, keep it covered at room temperature until serving time - the refrigerator wreaks havoc on the crust. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Melissa Clark

Categories     pies and tarts, times classics, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons (141 grams) unsalted butter (1 1/4 sticks), preferably a high-fat, European style, chilled and cubed
2 to 4 tablespoons ice water, as needed
1 3/4 cups squash or pumpkin purée (see note)
3 large eggs
1 cup heavy cream
3/4 cup dark brown sugar (160 grams)
2 tablespoons brandy
2 teaspoons ground ginger (4 grams)
1 1/2 teaspoons ground cinnamon (3 grams)
1/2 teaspoon kosher salt (3 grams)
1/4 teaspoon grated nutmeg
Pinch ground clove

Steps:

  • Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  • On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.
  • While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
  • Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram

VALERIE'S PUMPKIN PIE



Valerie's Pumpkin Pie image

Provided by Valerie Bertinelli

Categories     dessert

Time 5h35m

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour, plus more for flouring the rolling pin and surface
1 tablespoon granulated sugar
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, cut up
6 to 8 tablespoons ice water
1 3/4 cups canned solid-pack pumpkin puree
1 1/4 cups heavy cream
1/3 cup plus 2 tablespoons firmly packed light brown sugar
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
2 tablespoons bourbon
2 tablespoons vanilla extract
2 large eggs, lightly beaten
Cinnamon-Buttermilk Whipped Cream, recipe follows, for serving
1 cup cold heavy cream
1/2 cup cold buttermilk
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • For mom's flaky pie dough: Combine the flour, granulated sugar and salt in a food processor and pulse until combined. Gradually add the butter chunks and pulse until the largest chunks are pea-size. Add the ice water 1 tablespoon at a time and pulse just until the dough begins to clump together against the walls of the processor. Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap each in plastic wrap and refrigerate 1 portion of the dough for 1 hour before using. (You'll be using only 1 portion of dough for the pie, so wrap the extra piece in a second layer of plastic wrap, put in a resealable plastic bag and freeze for another time.)
  • On a well-floured surface with a well-floured rolling pin, roll the dough into a 9- to 10-inch round and transfer to an 8-inch pie plate. (If the rolling pin and work surface quickly become sticky, refrigerate the dough until firm, or, using a large spatula or bench scraper, transfer the dough to an 8-inch pie plate and press it into shape.) Crimp the edges and prick the bottom all over with a fork. Refrigerate the pie shell for 20 minutes.
  • Meanwhile, preheat the oven to 325 degrees F.
  • Place a sheet of parchment paper or foil in the pie shell and fill with pie weights, raw rice or dried beans. Bake until the edges are lightly golden, about 15 minutes. Remove the weights and paper and bake until golden and cooked on the bottom and sides, about 15 minutes more. Reduce the oven temperature to 300 degrees F.
  • For the pumpkin pie filling: Combine the pumpkin, cream, brown sugar, cinnamon, nutmeg, ginger, cloves and salt in a large bowl and whisk until thoroughly blended. Stir in the bourbon, vanilla and eggs. Whisk again until thoroughly blended.
  • Pour the pumpkin mixture into the pie shell and smooth the top with an offset spatula. Bake until the center wobbles slightly when shaken, 1 hour to 1 hour 10 minutes. Cool completely on a rack for about 2 hours. Serve with Cinnamon-Buttermilk Whipped Cream.
  • Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form.

BRANDIED PUMPKIN AND CHESTNUT PIE



Brandied Pumpkin and Chestnut Pie image

This is quite possibly the best pumpkin pie recipe out there. Why? It's got two layers (chestnut and pumpkin), and it calls for fresh squash in lieu of the canned stuff (although canned works just fine, too). We've heard from readers that people who think they don't like pumpkin pie love this one. And don't fret: You don't make the chestnut paste, you buy it. It's available online and at most specialty markets.

Provided by Melissa Clark

Categories     dessert

Time 2h15m

Yield One 9-inch single pie, 8 servings

Number Of Ingredients 14

1 small sugar pumpkin or medium butternut squash (about 2 pounds), peeled, seeded and cut into 2-inch chunks; or 1 cup canned pumpkin purée
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 1/4 cups heavy cream
3 eggs
1/2 cup light brown sugar
3 tablespoons good brandy, such as Cognac
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
3/4 cup sweetened chestnut paste (such as crème de marrons)
1 pre-baked 9-inch pie crust (see recipe)

Steps:

  • Preheat oven to 400 degrees. In a bowl, toss pumpkin with butter and granulated sugar. Arrange on a baking sheet. Roast, tossing occasionally, until caramelized and very soft, 30 to 40 minutes. Let cool (this can be done up to 5 days ahead).
  • Reduce oven temperature to 300 degrees. Purée pumpkin in a food processor or blender. In a bowl, combine 1 cup purée with 1 cup cream. Save any leftover purée for another use: it freezes well. Whisk together eggs, brown sugar, brandy, ginger, cinnamon, salt, nutmeg and cloves. Stir in pumpkin mixture.
  • In a separate bowl, combine chestnut paste with remaining 1/4 cup cream. Spread chestnut mixture in pie crust. Top with pumpkin filling.
  • Transfer pie to a rimmed baking sheet and bake until pie is firm to the touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before slicing.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 32 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 307 milligrams, Sugar 15 grams, TransFat 0 grams

BRANDIED PUMPKIN PIE



Brandied Pumpkin Pie image

Categories     Dessert     Bake     Thanksgiving     Cognac/Armagnac     Pumpkin     Gourmet

Number Of Ingredients 12

1 1/2 recipes pâte brisée
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
2 cups canned solid-pack pumpkin
2/3 cup firmly packed light brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
1/4 cup Cognac or other brandy
ginger whipped cream as an accompaniment

Steps:

  • Roll out three fourths of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell. Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
  • Roll out the remaining dough 1/8 inch thick on the lightly floured surface and with a 3-inch leaf-shaped cutter cut out 3 leaves. Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375°F. oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely.
  • In a bowl whisk together the pumpkin, the brown sugar, the cinnamon, the ginger, the salt, the heavy cream, the milk, the eggs, and the Cognac until the filling is smooth and pour the filling into the shell. Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375°F. oven for 1 hour, or until the filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer the pie to a rack and let it cool completely. Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream.

BRANDIED PUMPKIN PIE



Brandied Pumpkin Pie image

This is the best pumpkin pie I have ever had. All you have to do is try it once and you're sure to be hooked, just like my family is. I found this recipe a few years ago, and we have enjoyed it ever since! Serve with whipped topping.

Provided by Lois

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h5m

Yield 8

Number Of Ingredients 11

2 prepared, unbaked pie crust, thawed
2 eggs, slightly beaten
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
⅔ cup brown sugar
¼ cup brandy
¼ teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.
  • Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
  • Cool completely on a wire rack before serving. Store unused portion in refrigerator.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 49.4 g, Cholesterol 54.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 6.4 g, Sodium 506.1 mg, Sugar 24.5 g

BRANDIED PUMPKIN PIE



Brandied Pumpkin Pie image

Provided by My Food and Family

Categories     Recipes

Time 5h15m

Number Of Ingredients 20

2 eggs, slightly beaten
1 can (15-ounce) pumpkin
1 can (12-ounce) evaporated milk (1-1/2 cups)
2/3 cup packed brown sugar
2 tablespoons cognac or other brandy
1/4 teaspoon salt
2 teaspoon s ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Sweetened whipped cream (see below)
Chopped crystallized ginger
Pastry for Single-Crust Pie:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
tablespoons 4 to 5 water
Sweetened Whipped Cream:
1 cup well-chilled whipping cream
1 tablespoon granulated sugar

Steps:

  • 1. Preheat oven to 375 degrees F. Prepare pastry; set aside.
  • 2. Whisk together eggs, pumpkin, evaporated milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until combined. Pour into pie shell. Cover edge of pie with foil.
  • 3. Bake in the preheated oven for 25 minutes. Remove foil. Bake 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Serve wedges of pie with Sweetened Whipped Cream; sprinkle with crystallized ginger.
  • Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt in a mixing bowl. Cut in 1/3 cup shortening until pieces are the size of small peas. Sprinkle 4 to 5 tablespoons water, 1 tablespoon at a time, over mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough water to moisten all of the mixture.) Form dough into a ball. Roll dough on a lightly floured surface to form a 12-inch-diameter circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. To build up the edge of the pastry, trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge as desired. Do not prick pastry.
  • Sweetened Whipped Cream: Place a medium mixing bowl and beaters in the freezer for at least 30 minutes. Combine 1 cup well-chilled whipping cream and 1 tablespoon granulated sugar in the bowl, and beat with an electric mixer or rotary beater on high speed until cream holds soft peaks.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BRANDIED PUMPKIN BREAD



Brandied Pumpkin Bread image

A wonderful hearty pumpkin bread made in the machine. I make it every Thanksgiving. It's not like your usual pumpkin breads (sweet breads) made for dessert, it's more a serve-with-the-meal kind of bread.

Provided by Jennifer Napoli Horvath

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 8

Number Of Ingredients 9

3 cups bread flour
2 ¼ teaspoons bread machine yeast
¼ cup white sugar
½ teaspoon pumpkin pie spice
1 ¼ teaspoons salt
2 tablespoons butter, softened
¾ cup canned pumpkin puree
½ cup water
1 ½ teaspoons brandy

Steps:

  • Combine flour, yeast, sugar, pumpkin pie spice, salt, butter, pumpkin puree, water, and brandy in the bread machine in the order recommended by the manufacturer.
  • Select the Sweet or Basic/White cycle using the Light crust setting and start the machine. (To make the bread without a bread machine, see Editor's Note.)
  • When the bread is done baking, remove it from the pan and allow to cool on a wire rack.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 45.8 g, Cholesterol 7.6 mg, Fat 3.9 g, Fiber 2.5 g, Protein 7 g, SaturatedFat 2 g, Sodium 386.9 mg, Sugar 7.2 g

BRANDIED PUMPKIN PIE FILLING



Brandied Pumpkin Pie Filling image

Make and share this Brandied Pumpkin Pie Filling recipe from Food.com.

Provided by NavyWifenMom

Categories     Pie

Time 1h20m

Yield 1 pie

Number Of Ingredients 11

1 egg yolk
1 teaspoon water
2 cups canned solid-pack pumpkin
2/3 cup light brown sugar, firmly packed
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
1/4 cup cognac or 1/4 cup other brandy

Steps:

  • Preheat oven to 375 degrees.
  • In a bowl whisk together pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth.
  • Pour filling into shell/crust of your choosig. Brush the edge of the shell lightly with egg wash if desired and bake in the middle of a preheated 375°F oven for 1 hour, or until filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.)
  • Transfer pie to a rack and let cool completely.
  • Garnish with ginger whipped cream.

Nutrition Facts : Calories 1859.5, Fat 109.6, SaturatedFat 63.9, Cholesterol 960.6, Sodium 2720.3, Carbohydrate 202.9, Fiber 16.9, Sugar 158.6, Protein 31

BRANDY PUMPKIN PIE MILKSHAKES



Brandy Pumpkin Pie Milkshakes image

Brandy adds a distinctive flavor to this pumpkin milkshake that's ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 10m

Yield 2

Number Of Ingredients 7

2 cups vanilla ice cream, slightly softened
3 tablespoons brandy
2 tablespoons milk
1/4 teaspoon pumpkin pie spice or ground cinnamon
1/8 slice cold baked pumpkin pie, cut into chunks (from 9-inch pie)
Sweetened whipped cream, if desired
Cinnamon sticks, if desired

Steps:

  • In blender, place ice cream, brandy, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
  • Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 130 mg, Sugar 25 g, TransFat 1/2 g

ULTRA-CREAMY PUMPKIN CHEESECAKE WITH A HINT OF BRANDY



Ultra-Creamy Pumpkin Cheesecake With a Hint of Brandy image

Fall is here and I've been craving spicy-sweet pumpkin cheesecake. Rich pumpkin, nutmeg, ginger, cloves, cinnamon - all those earthy spices of a traditional pumpkin pie except they're in a velvety, creamy cheesecake. To kick things up a-bit, I add a little brandy to this recipe - Once you bite into this delight you are sure to surrender to the pleasure. Sure, it's an outrageous indulgence. But what the heck: The holidays are here!

Provided by Feast Your Eyes

Categories     Cheesecake

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 cups finely ground graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/4 teaspoon salt
2 cups cottage cheese
2 (8 ounce) packages cream cheese, softened
2 cups dark brown sugar
3 large eggs
1/3 cup flour
1 (15 ounce) can solid-pack pumpkin
1 1/2 tablespoons ground ginger
1 1/2 tablespoons ground cinnamon
1/3 cup brandy
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
whipped cream
1/2 cup pecan halves, toasted
1/2 cup chopped crystallized ginger

Steps:

  • Preheat oven to 350°F
  • Coat 9" springform pan with cooking spray.
  • Crumb Crust:.
  • Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.
  • Pumpkin Filling:.
  • With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.
  • Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.
  • Pour the batter into the baked graham cracker crust.
  • Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.
  • Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.
  • Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger.

Nutrition Facts : Calories 728.2, Fat 36.1, SaturatedFat 18.9, Cholesterol 164.8, Sodium 598.7, Carbohydrate 82.1, Fiber 2.4, Sugar 62.5, Protein 16.1

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From finecooking.com


BRANDIED PUMPKIN PIE THE BEST RECIPES - FRUITS AND VEGETABLES ...
2019-04-16 Cover the outside edge of each pie with aluminum foil. Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
From recipes101.net


TRADITIONAL PUMPKIN PIE | BETTER HOMES & GARDENS
Step 2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well. Step 3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
From bhg.com


BRANDIED PUMPKIN PIE – RECIPES NETWORK
2015-04-30 Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife make 1/2 inchlong cuts at 3/4 inch intervals all the way around the edge of the shell. Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
From recipenet.org


BRANDIED PUMPKIN PIE RECIPE - PINTEREST
Jul 26, 2016 - Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée Here we’v…
From pinterest.com


AUTUMN ON THE FARM AND JENNIFER’S BRANDIED PUMPKIN PIE RECIPE
Preheat oven to 375 degrees, roast for approximately 40 minutes or until fork tender. While the sweet aroma of baking pumpkin warms the kitchen, prepare your pastry. The base of any pie is a delicious crust. Jennifer likes to use an all-butter recipe that includes organic, whole wheat pastry flour. After making your crust, shape into a disk ...
From redwoodhill.com


PUMPKIN PIE WITH BRANDY RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ... Bisquick Impossible Turkey Pie Recipes ...
From recipeschoice.com


BRANDIED PUMPKIN ICE CREAM PIE RECIPE - RECIPES.NET
2021-12-21 Preheat the oven to 350 degrees F. In a bowl, combine the graham cracker crumbs, ground cinnamon, egg whites, and water. Toss using a fork. Press the mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake for 10 minutes and let cool on a …
From recipes.net


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