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Home » Recipes » Pies

Pumpkin Pie with Graham Cracker Crust

November 1, 2022 by brooke 4 Comments

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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.

2 slices of pumpkin pie with graham cracker crust on 3 different plates.

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.

single slice of pumpkin pie with graham cracker crust in a small cookie tray.

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.
a bite missing from a piece of pie to see inside texture.

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.

cracker crumbs blended.
crust all blended.
crust in pie plate.

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.

wet ingredient in bowl.
spices added and mixed.
pie filling poured into crust.

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.

pie before baking
pumpkin pie with graham cracker crust after baking.

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

Can this pie be made with a regular pie crust?

Yes, feel free to use a basic pie crust if preferred. Baking times and filling will remain the same.

How can I tell if my pie is done baking?

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.

How can I keep my crust from turning dark?

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.

pie on a plate topped with whipping cream.

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

Pecan Pumpkin Pie Bars

Pumpkin Cheesecake Bars with Gingersnap Crust

Pumpkin Bars with Cinnamon Cream Cheese Frosting

aerial view of pumpkin pie with graham cracker crust with a fork on the side.

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!

2 slices of pumpkin pie with graham cracker crust on 3 different plates.

Pumpkin Pie with Graham Cracker Crust

brooke
Homemade, easy and delicious pumpkin pie with graham cracker crust. This fool proof recipe uses just a few basic ingredients to make a pie that will wow everyone on Thanksgiving, or any other night.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 8 mins
Total Time 1 hr 23 mins
Course Dessert
Cuisine American
Servings 10
Calories 279 kcal

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.

Notes

It is best to always use room temperature ingredients before mixing and baking.
I like to make a batch of whip cream and top the whole pie with a layer before serving.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem!

Nutrition

Calories: 279kcalCarbohydrates: 40gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 84mgSodium: 347mgPotassium: 241mgFiber: 1gSugar: 29gVitamin A: 6992IUVitamin C: 2mgCalcium: 129mgIron: 1mg
Keyword best pumpkin pie, easy pumpkin pie, graham cracker crust, pumpkin pie with graham cracker crust
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Kieryn

    November 28, 2022 at 8:54 pm

    5 stars
    LOVE the graham cracker crust with this pumpkin pie!

    Reply
  2. Laura Steppel

    November 28, 2022 at 10:27 pm

    5 stars
    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!

    Reply
  3. Meghan

    November 29, 2022 at 8:20 pm

    5 stars
    I'm not a giant pumpkin person but I loved this pie! I think the cinnamon graham cracker crust is the perfect unique touch. Can't wait to make some other recipes of yours!

    Reply
  4. Amanda

    December 04, 2022 at 11:10 am

    5 stars
    such a tasty pumpkin pie. we are deffinitly keeping this one for our go to !

    Reply

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