Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 8 oz full-fat cream cheese, softened
  • 15 oz 100% pumpkin puree
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  4. Bake the crust for 8–10 minutes until toasted and fragrant, then set aside to cool slightly.
  5. In a large bowl, beat the softened cream cheese and 3/4 cup sugar on medium speed until smooth and fluffy.
  6. Add eggs one at a time, beating on low speed just until combined.
  7. Stir in the pumpkin puree, vanilla, cinnamon, ginger, cloves, and salt.
  8. Mix on low speed until the color is uniform and mahogany; stop immediately once streaks disappear to avoid incorporating air.
  9. Pour the filling into the pre-baked crust and smooth the top with a spatula.
  10. Bake for 50–60 minutes until the edges are set and the center has a slight jelly-like jiggle.
  11. Cool completely at room temperature, then transfer to the refrigerator to chill for 4 hours before serving.