Cassava Pumpkin Pie with Graham Cracker Crust is a delicious classic pumpkin pie recipe made from scratch with condensed milk and a tropical twist with cassava custard.
Other than the turkey, stuffing, and potatoes, there is one other non-negotiable for our Thanksgiving meal. If you ask some members of the family, it might just be their absolute favorite part of the day.
My son, in particular, loves pumpkin pie so much, my mother in law makes it for him every time she flies out for a visit, regardless of time of year. And when she does, I think to myself, “why don’t we have pumpkin pie more often?”
I decided to get a head start on Thanksgiving and make a Cassava Pumpkin Pie. Based on my go-to pumpkin pie with a graham cracker crust, this gets its tropical inspiration from cassava cake, a classic dessert in the Philippines. The result? A pumpkin pie with a delicious texture and subtle creaminess that makes it perfect for any time of year, turkey not necessary.
WHAT IS CASSAVA?
A popular food source in many tropical countries, cassava tubers are the roots of a woody shrub, and also known as manioc or yuca (which is not to be confused with yucca). A source of carbohydrates and starch, when cassava is ground into a powder, it is known as tapioca. In the Philippines and other Southeast Asian countries, cassava is often made in sweet treats and desserts.
WHERE CAN I FIND CASSAVA?
These days, it is becoming easier to find fresh cassava in supermarkets. Usually labeled as manioc, cassava is a brown tuber that can be peeled and grated to be added to this recipe. For convenience, I like to purchase frozen grated cassava from Asian markets such as 99 Ranch. It’s great to keep on hand in the freezer to bake into desserts; just be sure to squeeze out any excess liquid before using!
HOW TO MAKE CASSAVA PUMPKIN PIE
One of the best things about pumpkin pie is that it can (and must) be made in advance. The custard needs to full cool and chill overnight before serving, so it can be made in advance of a holiday meal, leaving you time (and oven space) to tackle other dishes. I personally love pumpkin pie in a graham cracker crust, which adds sugary texture to each bite of pie!
- If working with graham crackers, pulse in a food processor to make crumbs. Mix the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix to combine.
- Transfer the graham cracker mixture into a 9-inch tart or pie pan and spread into an even layer. Bake in a 350°F oven for 7-8 minutes. Cool on a wire rack.
- Whisk the pumpkin, cassava, condensed milk, egg whites, cinnamon, ginger, nutmeg, and salt in a bowl until completely blended.
- Pour the filling into the graham cracker crust. Transfer to the oven and bake for 40 minutes or until a knife inserted 1-inch from shell comes out clean.
- Cool the pie on a wire rack at room temperature until cool. Transfer to the refrigerator and overnight. Serve the pie with whipped cream and enjoy!
MORE THANKSGIVING DESSERTS
MORE CASSAVA RECIPES
Cassava Pumpkin Pie with Graham Cracker Crust
Graham Cracker Crust
- 1 1/2 cups finely ground graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted and slightly warm
Cassava Pumpkin Filling
- 1 1/2 cups pumpkin puree
- 1/2 cup cassava strained and pressed to remove any excess moisture
- 14 oz fat-free sweetened condensed milk
- 4 large egg whites
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoons kosher salt
- Preheat the oven to 350°F with a rack placed in the center of the oven.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix to combine. The texture should feel like wet sand that clumps together when pressed between the fingers. If it feels too dry, add a little more melted butter.
- Transfer the graham cracker mixture into a 9-inch tart or pie pan and spread into an even layer. Use the flat bottom of a measuring cup to press down and up the sides of the pan, until firm and compact.
- Bake crust at 7-8 minutes. Remove the crust from the oven and cool.
- Whisk the pumpkin, cassava, condensed milk, egg whites, cinnamon, ginger, nutmeg, and salt in a bowl until completely blended. Pour the filling into the graham cracker crust. Transfer to the oven and bake for 40 minutes or until a knife inserted 1-inch from shell comes out clean.
- Cool the pie on a wire rack at room temperature until cool. Transfer to the refrigerator and overnight.
- Serve the pie with whipped cream and enjoy!
PUMPKIN PIE TIPS:
- Be sure to pack the graham cracker crust well into the pan. After blind baking, be sure to cool completely before adding the filling.
- To check if the pie is baked, the insert a sharp paring knife 1-inch away from the crust. It should be firm so that when you remove the knife, it comes out clean. However, when you gently shake the pie, it should still jiggle slightly in the center.
- Cool the pie completely - overnight - before slicing. Custard pies need time to set, especially since it will still be soft in the center when you remove it from the oven.