Pumpkin Crunch Graham Cracker Crust

 Makes a 8 to 9 inch pie plate

• 1 box of Diamond Bakery Seasonal Pumpkin Crunch Graham Crackers
• 1/3 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon (optional)

Place your Diamond Bakery Pumpkin Crunch Graham Cracker into a blender an pulse into cracker crumbs (1 1/2 cups finely). Next add sugar, melted butter, and cinnamon and continue to mix until well blended. Press mixture into a 8 or 9 inch pie plate. Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour before adding the pie mixture. Enjoy this spicy twist on your classic pie crust! 

Tip: For a more tropical inspired pie crust try our Coconut Graham Crackers.

Pumpkin Crunch Graham Cracker Crust


Anna Covert
Anna Covert

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