Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 1 (15 oz) can of pure pumpkin puree
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 teaspoon gelatin (optional, for added firmness)

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir until fully combined and mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
  3. In a separate bowl, whisk together pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
  4. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
  5. If using gelatin, dissolve in 2 tablespoons of cold water and let it sit for 5 minutes, then gently fold into the filling.
  6. Spoon the pumpkin filling into the prepared crust, smoothing the top with a spatula. Cover the pie with plastic wrap.
  7. Refrigerate for at least 2 hours until set.
  8. Slice and serve as desired, garnished with whipped cream if desired.