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:

Erewhon-Inspired Pumpkin Pie:

Prep Time: 40 min Cook Time: 60 min Total: About 6 hr including cooling and chilling Serves: 8

Why This Pie Works

This recipe bakes at a lower temperature so the custard thickens evenly. A small amount of tapioca flour and unbleached flour provides structure for a firm center, similar to Erewhon’s texture. Brown rice syrup gives the filling shine and stability. The graham crust stays crisp because it is blind baked before the filling goes in.

Before You Start

This recipe has three steps

1. Make the graham crackers (I like making these the day before)

2. Blind bake the crust

3. Mix and bake the filling

If you need to make the graham crackers the same day
Plan for at least 1 hour before using them
• 10 to 12 minutes to bake
• 45 minutes to cool fully so they crisp

What Blind Bake Means
Blind baking is when you bake the pie crust without any filling. You line the crust with parchment paper, fill it with pie weights, and bake it for a short time. This keeps the bottom flat, the sides in place, and prevents the crust from puffing or shrinking. A blind baked crust stays crisp once the filling is added.

Doneness Check for Erewhon’s firmer texture
The center should move slightly but not wobble like soft custard.
Think of a gentle movement, not a loose jiggle. If it moves too easily, bake 5 to 8 minutes longer.

Make Ahead Tip
Make the pie the day before. It firms completely and the spice flavor deepens.

Serving Tip
This pie is perfect with my Cardamom Whipped Cream recipe.

Equipment

Baking sheet
Parchment paper
Rolling pin
Food processor
Mixing bowls
Whisk
9 inch pie dish
Pie weights
Measuring cups and spoons
Rubber spatula
Cooling rack

Homemade Honey Graham Crackers

Ingredients
1 cup organic whole wheat flour
½ cup organic all purpose flour
⅓ cup organic cane sugar
¼ cup organic honey
3 Tbsp unrefined avocado oil
½ tsp baking soda
¼ tsp cream of tartar
¼ tsp sea salt
1 tsp organic vanilla
4 to 5 Tbsp cold water

Instructions
Preheat oven to 350°F. Line a baking sheet with parchment.
Whisk the flours, cane sugar, baking soda, cream of tartar, and sea salt.
Stir together honey, avocado oil and vanilla.
Combine wet and dry ingredients. Add water slowly until a soft dough forms.
Roll between parchment sheets to about ⅛ inch thick.
Cut into rectangles and dock with a fork.
Bake 10 to 12 minutes.
Cool completely for at least 45 minutes until crisp.

Graham Cracker Crust

Ingredients
1½ cups crushed homemade graham crackers (use a food processor or blender)
4 Tbsp organic cane sugar
6 Tbsp unsalted butter, melted
1 organic egg white, lightly beaten

Instructions
Preheat oven to 350°F.
Pulse the cooled graham crackers in a food processor until very fine.
Combine crumbs, cane sugar, melted butter, and egg white. Stir until fully combined.
Press into a 9 inch pie dish, firmly packing the bottom and the sides.
Place parchment on top and fill with pie weights.
Blind bake 8 to 10 minutes.
Cool 10 to 15 minutes. Warm is perfect for filling.

Spiced Pumpkin Filling

Ingredients
1¾ cups organic pumpkin purée (about 1 15 oz can)
½ cup plus 2 Tbsp organic milk
½ cup organic cane sugar
2 Tbsp organic brown rice syrup
1 Tbsp organic unsulfured molasses
3 large organic eggs
1 Tbsp organic unbleached flour
1 Tbsp organic tapioca flour
2½ tsp organic cinnamon
1¼ tsp organic ginger
½ tsp organic nutmeg
¼ tsp organic cloves
¼ tsp organic allspice
¼ tsp sea salt

How to Make the Pie

Step 1. Lower the oven
Reduce oven temperature to 325°F.

Step 2. Make the filling
Whisk pumpkin, milk, cane sugar, brown rice syrup, molasses, and eggs until smooth.
Add the flours, cinnamon, ginger, nutmeg, cloves, allspice, and sea salt. Whisk until silky and smooth.

Step 3. Fill the crust
Pour filling into the warm crust.
Tap gently to release air bubbles.

Step 4. Bake for a firm center
Bake 50 to 60 minutes.
The edges should be set and the center should move only slightly when nudged. This creates the firm Erewhon style texture.

Step 5. Cool and chill
Cool at room temperature for 2 hours.
Refrigerate at least 4 hours or overnight.

Troubleshooting

If the filling cracks, it baked a little too long. If the center is still soft after chilling, chill 2 more hours. If the crust sinks, pack it more firmly next time and use pie weights.

Storage

Refrigerate once cooled.
Keeps up to 3 days.
The spices deepen and the slices get cleaner on day two.

Shopping List

Produce
Organic pumpkin purée (1 can or 1¾ cups)

Dairy
Organic milk
Unsalted butter
Organic eggs

Pantry
Organic whole wheat flour
Organic all purpose flour
Organic unbleached flour
Organic tapioca flour
Organic cane sugar
Organic brown rice syrup
Organic unsulfured molasses
Organic honey
Unrefined avocado oil
Organic vanilla
Organic rosemary extract (optional)
Sea salt
Cinnamon
Ginger
Nutmeg
Cloves
Allspice
Baking soda
Cream of tartar
Parchment paper

Miscellaneous
Pie weights