Pumpkin pie filling is a custard, and can be baked without any crust at all, if you want. I'd prebake the graham cracker crust first just to make sure it doesn't get too soggy from the filling. It should be delicious. Two of my favorite tastes. In our family, pie crust is a garnish that no one really likes, so we've tried all kinds of different strategies and combinations for "crusts". Martha Stewart says (??!!) this for her pumpkin pie with graham cracker crust Preheat oven to 350 degrees. Press crust mixture into bottom and up sides of a 10-inch metal pie plate. Freeze 15 minutes. Bake crust until dry and golden brown, about 20 minutes. Transfer to a wire rack; let cool completely. Enjoy

Here's the one I like to use. PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST Crust 1 ¼ cups Gingersnaps, crushed ¼ cup melted butter Filling 1 cup pumpkin puree ½ cup heavy cream 2 teaspoon vanilla extract 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg 1/8 teaspoon cloves ¼ teaspoon salt 1 ¼ lbs (20 oz) cream cheese, at room temperature ½ cup granulated sugar ½ cup firmly packed light brown sugar 1 Tablespoon cornstarch 4 large eggs, at room temperature Crust Preheat oven to 350°. Wrap the outside of a 9 inch spring form pan with 2-3 layers of aluminum foil, making sure it extends up the sides, to the top edge of the pan. Combine the gingersnaps and melted butter and press onto the bottom of the spring form pan. Bake for 10 minutes. Set aside. Cool crust completely. Filling Reduce oven temp to 325°. In a bowl, whisk together pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Set aside. In the bowl of a stand mixer, beat the cream cheese on medium-low speed until creamy, about 2 minutes. Add the sugars and beat on low speed until smooth. Mix in the pumpkin mixture, then add the cornstarch and mix until just blended. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing just until combined. Scrape down the sides of the bowl and do a final mix by hand to make sure all the ingredients are well incorporated. Pour the filling in the cooled crust. Set the still wrapped spring form pan in a large roasting pan. Carefully pour enough hot water into the large pan to come 1 inch up the sides of the spring form pan. Bake for 70-80 minutes until the center is set but still a bit wobbly . Remove cheesecake from the water bath to a cooling rack. Carefully remove the foil and run a thin knife tip around the edge of the cake. This will loosen the cake and help prevent the top from cracking. Cool completely at room temperature. Refrigerate the cooled cheesecake for at least 4 hours or overnight before serving. Serves 16 Oly

I decided to cook it on the stove vs. baking it. Then I'll let it cool down. Sheeeesh, emergency averted.

Thank you Teresa for this recipe, it's definately a keeper for the holidays! Gina