How to make pumpkin pie with graham cracker crust

The Simple Pumpkin Pie was a hit at our family gathering. Its rich, velvety texture paired with the perfect balance of spices made it an instant favorite.

The beauty of this recipe lies in its simplicity and the heavenly combination of flavors that scream fall.


Crust: – Graham cracker crumbs – Brown sugar – Unsalted butter, melted Filling: – Pumpkin puree – Sweetened condensed milk – Large eggs – Vanilla extract – Ground cinnamon – Ground ginger – Ground nutmeg – Salt Topping: – Whipped Cream for serving.

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

Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish, making sure to pack it tightly.  crust.

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

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

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.

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