#grahamcrackercrust | Have Fork, Will Travel

This is one of the easiest pie crusts to do, and you can always have children help with filling the pie pans. Just make sure to check it before putting it into the oven to make sure it isn’t too thick or uneven in spots.

1/2 cup unsalted butter, melted and cooled
1 1/4 cup crushed graham crackers
1/4 cup granulated sugar
1/8 teaspoon salt

Preheat oven to 350F.

In a medium bowl add the graham crackers, sugar, and salt, and stir. Drizzle the cooled melted butter over the crumbs and mix well. Press the mixture into a 9-inch pie pan or eight 4-inch tart pans. Make the crust as thin and even as possible, pressing it down with a large spoon or measuring scoop.

Bake until golden and crisp, about 12 minutes. Remove from oven and let cool before filling.

Variations: swap out some of the graham crackers for crushed chocolate cookies, gingersnaps, or pretzels.

No-Bake Pumpkin Cheesecake

8 oz. cream cheese, softened
1 1/4 cup canned pumpkin puree
1/2 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
3 cups whipped cream or 8 oz. (1 tub) Cool Whip, thawed
1) 9-inch or 8) 4-inch small graham cracker crust(s)
(You can find the graham cracker crust recipe here.)

Place the softened cream cheese and sugar into a large bowl and beat together on medium speed until smooth. Add the vanilla extract, salt, pumpkin puree, and pumpkin pie spice to the cream cheese mixture and combine.

Fold in the whipped cream or thawed Cool Whip. Spoon into the pre-made graham cracker crust or tart shells, and refrigerate for two hours.

Top with cookie crumbs, whipped cream, or even a drizzle of chocolate syrup.

Crust: