Erewhon-Inspired Pumpkin Pie Recipe

Made from scratch with real, simple ingredients, a golden graham cracker crust, and a silky custard center that sets up perfectly.

Pumpkin pie is my favorite fall dessert, and I’m a little bit of a pumpkin pie connoisseur! I’ve tried every almost every store that sells them, (I always thought making pumpkin pie seemed like too much of a hassle, even though it’s actually quite simple!) but Erewhon’s low slice version has always stood out. It’s thick, the pumpkin spice is bold in the best way, and the graham cracker crust gives it that perfect amount of crunch. It’s not a mushy pie at all... the center is firm and sliceable with that classic custard feel, without the loose texture most pumpkin pies have.

I wanted to recreate it at home this year, so I went on their app, pulled up the ingredient list, and started testing. It took three rounds to get the texture and spice level right. The first held fine but needed more warmth from the spices and crust needed to be a tad sweeter. The second one tasted good but was still too soft in the center. The third one finally clicked. Firm center, deeper spice, clean ingredients, and a crust that stays crisp. It has all the things I love about the Erewhon version, and now that we live in TN and no longer have one nearby, I need to figure out how to make my favorites from there at home! :)

I’m keeping the rest of this update for my Substack family. The full post continues below: