Homemade, easy and delicious pumpkin pie with graham cracker crust. Cinnamon graham cracker crust with a creamy pumpkin pie filling. This fool proof recipe uses just a few basic ingredients to make a pie that will wow everyone on Thanksgiving, or any other night.
Pumpkin pie with graham cracker crust is the perfect thanksgiving pie for someone who doesn't love a regular pie crust. It's also such an easy crust to make only needing to blend a few ingredients together.
If you're looking for other pie recipes you should try my Oreo Chocolate Cream Pie, Lemon Sour Cream Pie or my Best Easy Pumpkin Pie if you're looking for one with a pie crust.
WHY YOU'LL LOVE THIS
WARM SPICES: This pie is loaded with spice and tastes just like fall.
EASY TO MAKE: Pie can sometimes feel overwhelming, but the graham cracker crust makes this so easy to do.
NO MIXER REQUIRED: You can make this whole pie in one bowl.
INGREDIENT NOTES
- GRAHAM CRACKERS: Blend if possible, but you can also crush by hand or buy graham cracker crumbs.
- PUMPKIN PUREE: Make sure its puree and not a pumpkin pie filling.
- EVAPORATED MILK: This comes in a can.
- EGGS: Make sure they are room temperature.
- SPICES: Can sub with 2 ½ teaspoon of pumpkin pie spice.
STEP BY STEP INSTRUCTIONS
STEP ONE: In a food processor or blender, blend graham crackers until it becomes all crumbs. Mix in sugar, cinnamon and salt. Pour in melted butter and mix til combined.
STEP TWO: Pour crust into 9" pie plate and press along the bottom and sides til firm. Bake the crust for 8 minutes and then allow to cool slightly.
STEP THREE: In a large bowl, combine pumpkin puree, sugar, evaporated milk, eggs and vanilla. Whisk until smooth. Add the cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
STEP FOUR: Pour the filling into the graham cracker pie crust. Bake at 350° for 60-70 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan, or you can stick a little knife in the center to check if it comes out clean. The pie will continue to set up as it cools.
STEP FIVE: Cool pie for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.
EXPERT BAKING TIPS
This pie would also be really good with a biscoff cookie crust. Just sub cookies for the graham crackers.
While it is not necessary to bake the graham cracker crust before adding the filling, it helps the crust firm up a bit and therefore isn't as soggy after baking and sitting.
Use a cookie sheet to place pie plate on for baking. This helps when pulling in and out of the oven.
FAQ
Yes, feel free to use a basic pie crust if preferred. Baking times and filling will remain the same.
You can usually tell your pie is done when there is a slight wobble in the very center of the pie. You also want to make sure the top isn't glossy at all.
If you want to protect the top of your crust from getting too dark you can cover it half way through with a pie shield or some tinfoil.
STORING
Pumpkin pie with graham cracker crust should be stored in the fridge in an airtight container for 4-5 days. You can also prep the crust and filling ahead of time and store in the fridge until ready to bake.
I love serving my pumpkin pie cold.
OTHER PUMPKIN RECIPES TO TRY
Pumpkin Cheesecake Bars with Gingersnap Crust
Pumpkin Bars with Cinnamon Cream Cheese Frosting
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Pumpkin Pie with Graham Cracker Crust
Ingredients
- 1½ cups graham crackers 11 full sheets
- ¼ cup sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 6 tablespoon melted butter
- 15 oz pumpkin puree
- ¾ cup brown sugar
- 12 oz evaporated milk
- 3 large eggs room temp
- 1 tsp vanilla
- 1½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon all-spice
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- In a food processor or blender, blend graham crackers until it becomes all crumbs. Mix in sugar, cinnamon and salt. Pour in melted butter and mix til combined. You can also do this by hand smashing the graham crackers if needed.
- Pour crust into 9" pie plate and press along the bottom and sides til firm. Bake the crust for 8 minutes and then allow to cool slightly.
- In a large bowl, combine pumpkin puree, sugar, evaporated milk, eggs and vanilla. Whisk until smooth. Add the cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
- Pour the filling into the graham cracker pie crust. Bake at 350° for 60-70 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan, or you can stick a little knife in the center to check if it comes out clean. The pie will continue to set up as it cools.
- Cool pie for at least 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap.
Kieryn
LOVE the graham cracker crust with this pumpkin pie!
Laura Steppel
The grahm cracker crust was a fan favorite! The cinnamon in the crust was a nice touch to the pumpkin filling. We used pre crushed Graham crackers from the store which was super easy to measure out.
We made a individual pies with this receipe and it worked out great!