This pumpkin pie with graham cracker crust is a must make for the holiday season! The creamy pumpkin filling sits on a buttery graham cracker crust; it is made with simple ingredients with only 20 minutes of prepwork.
Thanksgiving dinner is not complete without a delicious pumpkin pie. I know most recipes use a traditional pie crust, but you have to try it with graham crackers. I have used this simple graham cracker pie crust recipe tons of times making everything from Peanut Butter Chocolate Ice Cream Pie to Mini Pecan Cheesecake Bites. It’s such an easy recipe and normally we also have the ingredients on hand. For the Holidays, we also love to make our quick and easy Eggnog Pie (no bake)!
Like desserts that are bite sized? Try these mini pumpkin pies that have the normal crust, or Irresistible Little Pumpkin Pie Bites that use a store-bought pie crust instead of making from scratch. Or if you have some extra pumpkin puree, we love our Pumpkin Bread Pudding with Caramel Sauce!
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🥧 Ingredients:
Graham Cracker Crust Ingredients:
- graham cracker crumbs – you can purchase graham crackers already in crumbs, but I think they have more flavor when you run the full sheets through a food processor or blender.
- granulated sugar
- salted butter – if you should unsalted butter add a dash salt.
- egg – brushing the baked crust ensures that the crust doesn’t get soggy.
Filling Ingredients:
- granulated sugar
- salt
- Spices: ground cinnamon, ground cloves, ground ginger
- eggs – bring them to room temperature
- pure pumpkin puree – we used canned pumpkin, do not substitute with canned pumpkin pie filling. It is not the same.
- vanilla extract – this ingredient is optional but always makes baked goods better.
- evaporated milk – a secret to the creamy filling.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Graham cracker crust pumpkin pie can be topped with fresh whipped cream, Cool Whip, or a dusting of powdered sugar.
Substitutions and Variations
- Homemade pumpkin puree – you can use your own pumpkin puree if you want to make it from scratch. Replace with the amount.
- Crust – a regular pie crust can be used if desired, and if you want to make your own crust the traditional way use my oil pie crust recipe or butter pie crust. You can par-bake the crust or just pour the filling into the raw crust.
- Fresh whipped cream – whisk a cup of heavy cream until soft peaks form. Add ¼ cup of powdered sugar and whip until stiff peaks form. Refrigerate until ready to serve.
- Pumpkin pie spice – swap 1.5 teaspoons of pumpkin pie spice for the cinnamon, ginger, and cloves. Up to ½ teaspoon of nutmeg could also be added.
🔪 Instructions:
PREP: Preheat the oven to 350 degrees.
Step 1: Add the graham crackers to a food processor and pulse into fine crumbs. Then add the sugar. Pulse again or stir by hand.
Step 2: Melt the butter and mix into the crumb mixture.
Step 3: Press the crust into the pie pan and pack tightly. Also make sure the crust comes up the sides.
Step 4: Bake for 8 minutes in the preheated oven. Once done, immediately brush with the beaten egg and allow it to cool. Increase the oven temperature to 425 degrees.
Pro Tip: The egg on the crust is my favorite part of this recipe because it’s the secret that keeps the cracker crust from getting mushy!
Step 5: In a large bowl, beat two eggs. Add the pumpkin puree and vanilla. Mix by hand or use a hand mixer.
Step 6: Combine the spices in a separate bowl then add the sugar.
Step 7: Mix the sugar and spices into the pumpkin mixture.
Step 8: Slowly pour in the evaporated milk and mix until ingredients are combined.
Step 9: Transfer the creamy pumpkin pie filling to the crust.
Step 10: Bake for 15 minutes, then reduce the temperature to 350 degrees. Continue baking for another 30-45 minutes. Add aluminum foil to protect the edges of the pie so it doesn’t overbrown.
SERVE: Let the pie cool on a rack for at least 2 hours. Once set, slice and serve. Like traditional pumpkin pie, you can serve with whipped cream.
Recipe Tips for Pumpkin Pie in Graham Cracker Crust
- If you wanted to save time, you can go with a store-bought graham cracker crust instead. Most grocery stores have these on the baking aisle.
- No food processor? Add the graham crackers to a large Ziploc bag and use a rolling pin to crush.
- If you have extra whole graham crackers, try to use them up in our No Bake Eclair Cake, for a simple and quick dessert.
- Make sure the filling is smooth, there shouldn’t be any lumps in it.
- Par-baking the crust and then brushing with a thin layer of egg seals the crust so that it doesn’t become soggy after adding the pumpkin filling.
Fun Fact
Did you know that pumpkin pie is America’s favorite Thanksgiving dessert? It beats apple, pecan, and sweet potato! -Barton Hill Farms
Recipe FAQs
Keep leftover pumpkin pie in the refrigerator for up to 4 days in an airtight container or covered tightly with plastic wrap.
You do not have to pre-bake the crust, but it does make a difference in the crispness of the crust in the finished pie.
More Pumpkin Desserts You Will Love
If you tried this Pumpkin Pie with Graham Cracker Crust Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Pumpkin Pie with Graham Cracker Crust
Ingredients
Graham Cracker Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup salted butter melted
- 1 large egg beaten
Filling Ingredients:
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- 2 large eggs room temperature
- 15 oz. can of pure pumpkin puree
- 1 teaspoon vanilla extract optional
- 1 ½ cups evaporated milk
Instructions
- Preheat oven to 350°F.
- Pulse graham crackers in a food processor or place in a ziploc bag and crush with a rolling pin until they form a fine, even crumb.
- Add granulated sugar to the graham cracker crumbs and combine evenly.
- Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and pulse (or stir) until evenly combined.
- Press graham cracker mixture evenly across the bottom and up the sides of a 9” pie plate.
- Use your fingers or the flat bottom of a measuring cup to pack the crust tightly and evenly into the pie plate.
- Bake in a 350°F oven for 8 minutes or until the crust is lightly browned. Remove crust from oven and immediately brush with beaten egg. Use a pastry brush to coat entire crust in an even layer (you will not use all of the beaten egg.)
- Allow crust to cool.
- Adjust oven temperature to 425°F.
- In a large mixing bowl, beat two eggs until well combined.
- Add pumpkin puree and vanilla extract and continue beating until combined.
- In a small bowl, whisk together sugar, salt, cinnamon, cloves, and ginger.
- Add the sugar and spice mixture to the egg mixture and stir until combined.
- Slowly add the evaporated milk, mixing as you add it, until all ingredients are fully incorporated.
- Carefully pour pumpkin pie filling into the par-baked crust.
- Bake pie for 15 minutes. Reduce the oven temperature to 350°F and continue baking another 30-45 minutes or until a knife inserted in the center of the pie comes out clean. Use strips of aluminum foil or pie crust guards to protect the edges of the graham cracker crust from overbrowning.
- Cool for at least 2 hours on a wire rack.
- Pie can be sliced and served when completely cool and set.
Notes
Nutrition
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