Graham Cracker Crust

• Preheat oven to 350° F.
• Snap apart the sheets of graham cracker and place inside the bowl of a food processor. Pulse several times until the crackers are finely ground. Measure to make sure the crumbs are 2 cups.
• Add the graham cracker crumbs, brown sugar, melted butter and cinnamon to a mixing bowl. Combine the ingredients so the crumbs absorb the butter. The mixture will look like wet sand.
• Pour the graham cracker mixture into a 9 inch pie plate. Use a small jar or measuring cup to press the graham cracker crumbs against the bottom and sides of the plate to form the crust. Make sure the crumbs go up the sides to the edge of the pie plate in order to hold all of the pumpkin filling. Use your fingers to even out the top edge of the crust.
• Bake the crust in the preheated oven for 10 minutes.
• When the crust has finished baking, prepare the filling. Add the pumpkin puree, evaporated milk, eggs, egg yolk, brown sugar, white sugar, cinnamon, allspice, ginger, cloves and nutmeg to a large mixing bowl. Stir well to make sure the ingredients are incorporated.
• Pour pumpkin pie filling into the prebake crust.
• Bake in preheated oven for 50-60 minutes. After the first 30 minutes cover the crust with pie crust shields or make your ow with aluminum foil. This will prevent the pie from over browning.
• Continue to check the pie before suggested bake time. To see if it has finished baking gently shake the pie. It should be set on the edges but have a slight jiggle in the center of the pie. You can also check with a knife by inserting it into the center and be clean when removed.
• When pie has finished baking remove from oven and cool on a wire rack. The pie will need at least 4 hours to cool. If making ahead wrap and place in the refrigerator.
• Serve chilled or at room temperature with a dallop of whipped cream or vanilla ice cream.