Skip to Content

How to make pumpkin pie with graham cracker crust

Sharing is caring!

Hello, my dear food lovers and autumn enthusiasts! It's that cozy time of year when the leaves turn brilliant hues, and we turn to comfort foods to warm our souls. Today, I'm excited to share one of my absolute favorite fall treats: how to make pumpkin pie with graham cracker crust.

The beauty of this recipe lies in its simplicity and the heavenly combination of flavors that scream fall. This is an easy pumpkin pie recipe that anybody can make and everyone will love. Trust me, one bite of this delicious pumpkin pie with its buttery graham cracker crust, and you'll forget all about regular pie crust!

Whole pumpkin pie with graham cracker crust to make.

Why Make Pumpkin Pie with Graham Cracker Crust?

Why stray from the traditional pie crust, you ask? Well, the answer is simple. The crunchy, sweet texture of a homemade graham cracker crust takes this classic pumpkin pie to a whole new level of deliciousness.

Not to mention, it's easier to prepare than a traditional pastry crust – no rolling pin required. Just a food processor (or a large Ziploc bag and a little bit of elbow grease) and a few simple ingredients.

slice of pumpkin pie with graham cracker crust

How to make pumpkin pie with graham cracker crust

This scrumptious Pumpkin Pie with Graham Cracker Crust is an all-homemade affair that encapsulates the essence of fall in each bite! Boasting a three-ingredient crust that is a cinch to make, this pie lays the foundation for a decadent pumpkin custard. The custard filling, enriched with creamy condensed milk, blends seamlessly with whisked eggs and a symphony of spices, before it's baked to pure perfection. Ideal for holiday festivities, this pie can also be prepared ahead, saving you time without compromising on the classic, comforting flavors. It's the homemade pumpkin pie recipe that your autumn gatherings have been longing for!

Serving/Time:

Prep Time: 10 minutes

Cook Time: 55 minutes

Chill Time: 30 minutes

Total Time: 1 hour 35 minutes

Makes : 8 servings

Pumpkin pie on a plate

Ingredients:

Crust:

● 2 cups graham cracker crumbs

● 3 tablespoons brown sugar

● 1/2 cup unsalted butter, melted

Filling:

● 1 can (15 oz) pumpkin puree

● 1 can (14 oz) sweetened condensed milk

● 2 large eggs

● 1 tsp vanilla extract

● 1 tsp ground cinnamon

● 1/4 tsp ground ginger

● 1/4 tsp ground nutmeg

● 1/4 tsp salt

● Whipped Cream for serving.

Directions:

1. Preheat the oven to 375°F.

2. Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined.

3. Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish,

making sure to pack it tightly. Using a measuring cup helps to form a nice even

crust.

4. Bake the crust for 10 minutes, then remove from the oven and let cool.

5. Whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl until smooth.

6. Pour the filling into the cooled crust.

7. Bake the pie for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. You may want to cover the crust with foil or a pie shield to prevent it from burning.

8. Let the pie cool to room temperature before serving.

9. Serve with whipped cream, if desired.

Recipe Success Tips:

  • Crafting this pie is an absolute breeze, and for added convenience, you can prepare it a day ahead. However, if you're a stickler for a super crisp crust, bear in mind that the crust's crunch may slightly diminish overnight.
  • To keep your crust from over-browning or burning, be sure to use foil or a pie shield as your armor against overly intense heat. This simple trick ensures a beautifully baked crust without any unsightly burnt edges.
  • Chilling the pie prior to serving not only helps to firm up the filling but also paves the way for clean, picture-perfect slices. Cutting the pie at room temperature is completely doable, but be warned – you might face a slightly crumbly crust. Nevertheless, a crumble or two won't stop this pie from being a delicious crowd-pleaser.
slice of pumpkin pie

Top Tips for the Perfect Pumpkin Pie with Graham Cracker Crust

  • Perfect Crust, Every Time: Ensuring a firm, crisp base starts with your graham cracker crumbs. They must be finely crushed - think sand-like texture, not gravel. The finer the crumbs, the more cohesive your crust will be, effectively holding the filling and providing a solid structure to your pie. Large chunks can lead to a crumbly crust, which is less likely to hold together when sliced. To achieve this consistency, your trusty food processor is the best way to go. If you don't have a food processor, you can also use a rolling pin to crush the crackers while they're inside a large Ziploc bag.
  • Even Cooking: One little trick I swear by for even cooking is placing your pie on a baking sheet. It does double duty – not only does it catch any potential mess from spill-over, but it also promotes even heat distribution, ensuring your pie cooks uniformly. This is particularly helpful when baking pies with a custardy filling, like our pumpkin pie.
  • No Cracks: Cracks in your pie are more than just an aesthetic issue. They can affect the texture of your pie filling, making it less smooth and creamy. The key to preventing cracks is to avoid opening the oven door excessively while your pie is baking. Sudden changes in temperature can cause the custard to contract rapidly, leading to those unsightly cracks. So keep the oven door closed as much as possible, and your patience will be rewarded with a beautifully smooth pumpkin pie.
  • Cool Completely: I know it's hard to resist the temptation to slice your pie straight from the oven, but patience is a virtue here. Let your pie cool completely on a wire rack before slicing. This cooling period allows the filling to set fully, making for easy slicing and the best possible texture – creamy, smooth, and perfectly set.
  • Fresh is Best: If you have a bit of extra time, I highly recommend opting for homemade pumpkin puree over store-bought. Not only does it lend a fresher, brighter pumpkin flavor to your pie, but it also gives you control over the consistency and sweetness. Plus, making your own pumpkin puree is easier than you might think. Simply roast a pumpkin, scoop out the flesh, and blend it into a puree.
  • Spice it Up: One of the best parts about baking your own pumpkin pie is the ability to customize the flavors to your liking. Feel free to adjust the amount of pumpkin pie spice to suit your taste buds. For a more complex flavor, consider adding extra spices like nutmeg, cloves, or ginger. These spices complement the pumpkin beautifully and will make your pie even more flavorful and aromatic. Remember, it's all about creating a pie that you and your loved ones will enjoy!

Other pumpkin recipes you might love

A cinnamon roll on a plate, with Baked goods
A slice of Instant Pot Pumpkin Chocolate Chip Cake with a glazed top, alongside more chocolate chips, with the remaining loaf in the background.
A bowl of homemade pumpkin cookies on a red floral napkin.

Frequently Asked Questions

What kind of pie can I make with a graham cracker crust?

While we're focusing on pumpkin pie here, a graham cracker crust is versatile and works well with many other pies, such as lemon meringue, key lime, chocolate, or cheesecake.

Can you use a graham cracker crust for apple pie?

Absolutely! The sweet, crunchy graham cracker crust pairs beautifully with the tartness of the apple filling, creating a delightful twist on the classic apple pie.

Can I make mini pumpkin pies with a graham cracker crust?

Of course! Mini pumpkin pies are a great option for gatherings where you want a variety of desserts. The process is the same; just use mini pie pans instead of a large one.

Can I use store-bought graham cracker crust?

Yes, you can use a store-bought graham cracker crust if you're in a hurry. But a homemade graham cracker crust is much more flavorful and satisfying. Plus, it's straightforward to make!

Can I make my own pumpkin puree?

Absolutely. Homemade pumpkin puree is easy to make and often results in a more flavorful pie. Simply roast a pumpkin, scoop out the flesh, and blend it into a puree.

half of pumpkin pie graham cracker crust

Key Takeaways

  • Simple is Beautiful: If you've been looking for an easy recipe that delivers on flavor, look no further. Our pumpkin pie with graham cracker crust proves that you don't need complex techniques or obscure ingredients to create a pie that wows. It's all about using simple ingredients, treated with respect, to let their natural flavors shine through. You'll find that every bite of this pie is a celebration of simplicity and honest flavors.
  • The Right Tools: You don't need a fully equipped professional kitchen to make this pie. Just a food processor or a rolling pin and a large Ziploc bag for crushing the graham crackers, a medium bowl and a large bowl for mixing, a whisk or hand mixer for blending the filling to creamy perfection, and a standard 9-inch pie pan. If you want to take things a step further, a hand mixer or stand mixer with a whisk attachment will help you achieve stiff peaks if you decide to make homemade whipped cream for topping.
  • Quality Ingredients: The secret to a standout pie is choosing high-quality ingredients. Fresh graham crackers for the crust, pure pumpkin for the filling, heavy cream for richness, and brown sugar for a deep, caramel-like sweetness. Each component contributes to the overall flavor and texture of the pie. So make sure to choose the best you can find.
  • Texture Balance: What makes this pumpkin pie truly delightful is the balance of textures. The filling is incredibly creamy, thanks to the pure pumpkin and heavy cream. This creamy pumpkin filling is perfectly contrasted by the crunchy graham cracker crust. The crust also provides a buttery undertone that complements the spiced pumpkin filling beautifully. It's a dance of textures and flavors that makes every bite exciting.
  • Seasonal Perfection: There's no denying that this pumpkin pie with graham cracker crust is a fall masterpiece. Its warming spices and comforting flavors make it perfect for celebrating the holiday season. Whether you're serving it as the crowning touch to a special Thanksgiving dinner or simply enjoying it on a crisp fall day, this pie is sure to bring a touch of cozy comfort to any occasion. It's one of my favorite fall pies, and I'm sure it'll soon be one of yours too!

I hope you all fall in love with this pumpkin pie with graham cracker crust as much as I have. It's the perfect treat to enjoy during this beautiful autumn season. I can't wait to see how yours turn out. Until next time, happy baking!

Yield: 8

Pumpkin pie with graham cracker crust

Whole pumpkin pie with graham cracker crust to make.

Discover how to make pumpkin pie with graham cracker crust - a fall favorite! An easy recipe for a creamy, flavorful pie your family will love.

Prep Time 10 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 35 minutes

Ingredients

  • Crust:
  • 2 cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 1/2 cup unsalted butter, melted
  • Filling:
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • Whipped Cream for serving.

Instructions

    1. Preheat the oven to 375°F.
    2. Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined.
    3. Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish, making sure to pack it tightly. Using a measuring cup helps to form a nice even crust.
    4. Bake the crust for 10 minutes, then remove from the oven and let cool.
    5. Whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon,
    ginger, nutmeg, and salt in a large bowl until smooth.
    6. Pour the filling into the cooled crust.
    7. Bake the pie for 45-50 minutes, or until the filling is set and a toothpick inserted in
    the center comes out clean. You may want to cover the crust with foil or a pie
    shield to prevent it from burning.
    8. Let the pie cool to room temperature before serving.
    9. Serve with whipped cream, if desired.

Notes

Recipe Success Tips:
● The pie is very easy to make and can be made a day in advance but keep in mind that the crust will not be as crisp as the day it’s made.
● Cover the crust with foil or a pie shield to prevent it from burning.
● Refrigerating the pie for a bit helps to cut the perfect slices. Cutting it at room
temperature is fine too but the crust may crumble a bit.

Sharing is caring!

Skip to Recipe