• Prep: Preheat your oven to 350°F (175°C) and place the rack in the middle position.
• Make the Graham Cracker Pie Crust: Crush the graham crackers in a food processor or place them in a zip-top bag and crush them with a rolling pin or kitchen mallet until you have fine crumbs. Combine the graham cracker crumbs, brown sugar, and melted butter in a large bowl. Mix until the crumbs are evenly coated.

  Press the mixture firmly into an ungreased 9-inch pie dish, covering the bottom and sides to form the crust. Brush the beaten egg white over the bottom and sides of the crust.
• Prebake the Crust: Place the pie crust in the oven and bake for about 8-10 minutes until it's lightly golden. Remove it from the oven and let it cool while you prepare the filling.
• Adjust Oven Temp: Increase the oven temperature to 425 (218°C).
• Prepare the Pumpkin Filling: In a large mixing bowl with an electric mixer, combine the pumpkin puree, condensed milk, eggs, pumpkin pie spice, vanilla, and salt until the mixture is smooth and well combined.
• Assemble and Bake: Pour the pumpkin mixture into the pre-baked pie crust. Bake for 15 minutes. Reduce the temperature to 350°F and bake for 25 - 30 minutes or until the filling is set.

  Pumpkin pie is done when the center is slightly jiggly, and an instant-read thermometer reads 175°F. If the crust is getting too dark before it's done baking, cover it with foil. Remove the pie from the oven and allow it to cool completely on a wire rack.
• Chill and Serve: Refrigerate the pumpkin pie for at least 2 hours or overnight to allow it to set completely. Before serving, you can top the pie with whipped cream, a sprinkle of ground cinnamon or nutmeg, or caramel sauce if desired.

Storing

• Fridge: Store leftover pumpkin pie in an airtight container or covered in plastic wrap or aluminum foil in the fridge for 4 days. 
• Freezer: Wrap the baked pie in a double layer of plastic wrap and aluminum foil and store it in the freezer for up to 2 months. Leave one layer of plastic wrap and thaw overnight in the fridge.