Pumpkin Pie with Graham Cracker Crust is a delightful blend of creamy spiced pumpkin filling and a sweet, buttery crust in every bite. A delicious twist on a classic recipe for your Thanksgiving dinner!
Mouthwatering Pumpkin Crunch Cake and Pumpkin Trifle are incredible Thanksgiving desserts that wow guests.
Pumpkin Pie totally goes with a Graham cracker crust. Our family thinks the rich, buttery taste may be better than classic pumpkin pie crust! And since it’s easier to make, this recipe is a keeper for fall through Thanksgiving and the holiday season.
And you can’t go wrong. Graham cracker crusts are a popular choice for pie lovers. It's a perfect base for our Cherry Cheesecake Pie!
Why You’ll Love This Recipe
- Exceptional Flavor: The buttery and slightly cinnamon-flavored graham cracker crust pair beautifully with the warm flavors of our homemade pumpkin pie spice.
- Easy to Make: The pie and easy graham cracker crust requires only a few simple pantry ingredients. The crust is so much easier to prepare than traditional pie crust.
- Crunchy Crust: When you cut into a slice of pumpkin pie with a graham cracker crust, you'll notice the contrast between the creamy pumpkin filling and the crumbly buttery crust—and it’s amazing!
Ingredient Notes
Making a pumpkin pie with a graham cracker crust is a delicious twist on the classic recipe.
For the Graham Cracker Crust:
- Graham Crackers: These form the base of the crust and give it a warm honey and cinnamon flavor. You can use store-bought, and you’ll need about 2 cups.
- Brown Sugar: This adds caramel-like sweetness to the crust.
- Cinnamon: This warm spice will flavor the crust and pie filling.
- Butter: Use melted butter to bind the crust together and give it a rich flavor.
- Egg White: Beaten egg white creates a protective moisture barrier between the crust and filling.
For the Pumpkin Filling:
- Canned Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which already contains spices and sweeteners. A 15-ounce can is standard for a 9-inch pie.
- Condensed Milk: Sweetened condensed milk gives the filling a rich and creamy texture. Because it’s sweetened, you will not need additional sugar for the filling.
- Eggs: Eggs help bind the filling together and give it structure.
- Spices: We love our homemade pumpkin pie spice, which includes ground cinnamon, ground nutmeg, ground cloves, and ground ginger. You can adjust the quantities to suit your taste, but a teaspoon of cinnamon and half a teaspoon of nutmeg, cloves, and ginger is a good starting point.
- Vanilla Extract: Brings all the flavors together.
- Salt: A pinch of salt helps enhance the flavors in the filling.
Find the full recipe and instructions in the printable recipe card below.
For Serving (optional):
- Whipped Cream: Freshly whipped cream is a classic topping for pumpkin pie. You can sweeten it with a bit of sugar and add a touch of vanilla extract for extra flavor.
- Cinnamon or Nutmeg Sprinkle: A light dusting of ground cinnamon or nutmeg on top of the whipped cream adds a nice finishing touch.
- Caramel Sauce: Drizzling caramel sauce over the pie before serving can add a delicious, sweet contrast to the flavors.
Substitutions
- Store-Bought Crust: You can use a premade Keebler crust instead of making one from scratch.
- Gluten-Free Crust: Use gluten-free graham crackers or crumbs to make your crust. Gluten-free graham crackers are readily available in many stores.
- Dairy-Free Filling: You can use dairy-free alternatives for the filling. Substitute the condensed milk with dairy-free milk like almond, soy, or coconut milk, but add about ¾ cup sugar. Choose a dairy-free butter or margarine for the crust as well.
Step-By-Step Instructions
Yes, you can make pumpkin pie with a homemade graham cracker crust, and it’s amazing! Here's how:
1. Prep: Preheat your oven to 350°F (175°C) and place the rack in the middle position.
2. 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 (Image 1). Combine the graham cracker crumbs, brown sugar, and melted butter in a large bowl. Mix until the crumbs are evenly coated and look like coarse sand (Image 2).
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 (Image 3).
3. 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. Increase the oven temperature to 425°F (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 extract, and salt until the mixture is smooth and well combined (Image 4).
PRO TIP: You can make your own pumpkin pie spice recipe or use hfdhhhf
Assemble and Bake: Pour the pumpkin mixture into the pre-baked pie crust (Image 5). 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 (Image 6).
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.
Slice and enjoy your homemade pumpkin pie with graham cracker crust!
Expert Tips
- Crush Graham Crackers Finely: Crush the graham crackers into fine crumbs to ensure a uniform crust. You can use a food processor or place them in a resealable plastic bag and crush them with a rolling pin or mallet.
- Press the Crust Firmly: Press the mixture firmly into the pie dish using the back of a spoon or the bottom of a measuring cup. This helps the crust hold together well.
- Pre-bake the Graham Cracker Crust: Before adding the pumpkin filling, pre-bake the graham cracker crust for about 8-10 minutes. This step helps to set the crust and prevent it from becoming too soggy once you add the moist pumpkin filling.
- Use Pure Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices.
- Browning Crust: If the crust starts to brown too quickly while baking, you can use a pie shield or aluminum foil around the edge of the pie to prevent it from over-browning.
- Equipment: You need a food processor, mixing bowl, hand mixer, spatula, and a 9-inch pie pan.
- Make-Ahead: You can bake your pie the day before and refrigerate it until ready to garnish and serve.
Storing
REFRIGERATOR: Store any leftover pumpkin pie in an airtight container or covered in plastic wrap or aluminum foil in the fridge for 4 days.
FREEZER: Wrap the entire baked pie in a double layer of plastic wrap and aluminum foil and store in the freezer for up to 2 months. Leave one layer of plastic wrap and thaw overnight in the fridge.
Recipe FAQs
Yes, you can use a 9-inch store-bought graham cracker crust instead of a homemade one for your pumpkin pie.
You can bake your pumpkin pie the day before, cover it loosely with plastic wrap, and refrigerate it until ready to garnish and serve.
Because pumpkin pie typically contains eggs and a milk product, it needs to be stored in the refrigerator.
More Pumpkin Desserts
Besides this homemade pie, here are some tasty Thanksgiving Recipes from mains and sides to desserts you'll want on your Holiday Menu!
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Printable Recipe
Pumpkin Pie with Graham Cracker Crust
Equipment
- food processor
- mixing bowl
- Spatula or cooking spoon
- Electric Mixer
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 15-16 graham crackers)
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter (melted)
- 1 beaten egg white
Pumpkin Filling
- 1 15-ounce can pure pumpkin puree (not pumpkin pie filling)
- 1 14-ounce can sweetened condensed milk
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
Optional Garnish
- whipped Cream
- cinnamon or nutmeg sprinkle
- caramel sauce
Instructions
- 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.
Video
Notes
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- Press the Crust Firmly: Press the mixture firmly into the pie dish using the back of a spoon or the bottom of a measuring cup. This helps the crust hold together well.
-
- Use Pure Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices.
-
- Browning Crust: If the crust starts to brown too quickly while baking, you can use a pie shield or aluminum foil around the edge of the pie to prevent it from over-browning.
-
- Make-Ahead: You can bake your pie the day before and refrigerate it until ready to garnish and serve.
Olivia says
Everyone in my family loved this pumpkin pie! It turned out perfectly and was so easy to make! Thank you for the wonderful recipe.
Erin Henry says
It is easy to make! So glad your family enjoy the pumpkin pie!
jess says
I was tasked to bring a homemade pie to a friends event, and wanted to try making pumpkin pie (instead of always buying it premade) and this one was delicious! thank you so much for sharing this amazing recipe!
Justine says
This was so delicious. Easy to make as well - the hardest part was waiting for it to chill!
Erin Henry says
Right! The waiting part is the hardest part, but so worth it! This pie is so good!