This is another one of those recipes where you take a bit from one recipe, a chunk from another, add a bit of hope and throw it all together. The bonus of making deep dish pumpkin pie is in using all of the batter, whereas I find when I make a regular sized pie, I have batter leftover and end up having to make a few tarts or something to use it all up. It turned out fantastic, except for one point. Even though the pan was PAM sprayed, I found the pecan pie topping leaked through the crust and it ended up sticking to the sides of the springform pan. Next time, I’ll parchment paper line the bottom and the sides.
Side note: the deep dish pumpkin pie is just an upgraded and bigger version of my Maple Pecan Pumpkin Pie, and uses all the batter in the one pie versus having some left over.
Deep Dish Graham Cracker Crust
- 2 1/2 cups graham crumbs
- 10 tablespoons melted butter
- 1/2 cup sugar
- Make sure to PAM spray the pan AND line the bottom and sides in parchment paper.
- Combine all ingredients in a bowl and pour into a 3" spring form pan, pushing the crumbs up the sides and flattening on the bottom.
- Bake for 10 minutes at 350°F.