Pumpkin pies have been a staple of fall in the U.S. for centuries, and citizens seem to use the flavor to their advantage everywhere. Whether it’s in a latte from a coffee shop, a piece of cake, between the cookies of an oreo, or in a pie, the taste and smell of pumpkin floats through the U.S. starting in October and continues into winter.

The business of school, including the end of first quarter for Pleasant Valley students, is also a staple for students. Stressing out about tests and grades cause social lives, sleep and eating habits to crash. What’s more comforting than a pumpkin pie to relieve stress for five minutes?

The days of buying store bought pumpkin pies are over with this easy, beginner pie recipe with a graham cracker crust by Bobby Flay, American celebrity chef, and it will forever change students’ pumpkin eating habits.

Ingredients

Crust:

1 1/2 cups finely ground graham cracker crumbs

6 tablespoons butter, melted and slightly warm

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

Filling:

2 whole eggs

2 egg yolks

1/4 dark brown sugar

1/4 cup granulated sugar

3 tablespoons melted unsalted butter

1 1/2 cups pumpkin puree

1 1/2 cups heavy cream

1 1/4 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon fine salt

1/2 vanilla bean, split, seeds scraped and reserved

Directions:

For the crust:

Preheat the oven to 350 degrees F.

Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand and just come together.

Spread the mixture evenly into a nine-inch pie pan using your fingertips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.

Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch–about 10 to 15 minutes. Remove from the oven and let cool.

For the filling:

Preheat the oven to 275 degrees F.

Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.

Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.

Baker’s note:

To finish off the pie, I simply bought a can of whipped cream and put that on top. Although this pie called for specific spices and a vanilla bean, I just used random spices in my spice cabinet for flavor and vanilla extract. Also, the pie filling makes enough to make two or three pies, and can be frozen.