• Preheat the oven to 350 degrees.
• Grind graham crackers into fine crumbs in a food processor. Or use a rolling pin to crush them in a heavy duty ziptop bag.
• Stir graham cracker crumbs, brown sugar, and cinnamon together in a medium bowl. Add the melted butter and stir until it becomes the consistency of wet sand.
• Pat the crumbs into the bottom and up the sides of an ungreased 9 to 10 inch pie dish.

  Use your hands or a glass or measuring cup to press the crumbs into a compact crust. Be careful not to pack it too tightly or the crust can become hard.
• Lightly brush the beaten egg white over the bottom and sides of the graham cracker crust.
• Bake for 10 minutes and let cool for 10 minutes.

Pumpkin Pie

• Increase the oven temperature to 425 degrees.
• Place all of the pumpkin pie filling ingredients into a large mixing bowl. Whisk together until smooth and creamy. You can also use an electric mixer on low to medium-low.
• Pour the pumpkin mixture into the graham cracker pie shell.
• Bake at 425 for 15 minutes. Reduce the oven temperature to 350 and bake for 25-30 more minutes. Pumpkin pie is done when the center is jiggly and an instant read thermometer reads 175 degrees.

  Keep an eye on the crust and cover with foil so it doesn't get too dark. Start checking after 7-10 minutes.
• Place the pie on a wire rack to cool. It will take about 2 hours to cool completely.
• Store pumpkin pie covered in the refrigerator until it is time to serve.

  Serve with Brown Sugar Cinnamon Whipped Cream.

Storage & Freezing

• Store cooled pumpkin pie wrapped in plastic in the refrigerator for up to 4 days.
• To freeze, wrap pie in a double layer of plastic wrap and aluminum foil. Freeze for up to 2 months.

  To thaw, leave one layer of plastic wrap on the pie and thaw in the refrigerator at least 12 hours ahead of time.