Pumpkin Pie With A Graham Cracker Crust
What better way to bring in the fall and cool season with a pumpkin pie with a graham cracker crust and all of the warm spices we love?
It is a great way to take the traditional pumpkin pie and give it some more flavor. The homemade pumpkin pie is perfect for dessert after Christmas or Thanksgiving dinner or any time in between.
The Best Pumpkin Pie
This really is one of the best pumpkin pies out there. We all love pumpkin flavor, and the recipe takes the classic pumpkin pie and transforms the taste with a homemade graham cracker crust giving it a more vintage vibe.
The easy recipe is made with simple ingredients and brings people back for seconds every time.
The Graham Cracker Crust
The graham cracker crust isn’t like the ones you buy at the store. It is made up of plenty of melted butter, sugar, and cinnamon for a sweet taste and crumbly texture.
Unlike using a traditional pie crust, graham cracker crust brings a different flavor that works well with the rich pumpkin filling.
You can still use a traditional crust, but if you want something different, this is one way to do it.
You can always buy a premade graham cracker crust, but this one is super easy to make and only takes a few minutes.
The Pumpkin Pie Filling
The filling features pumpkin puree along with classic spices such as cinnamon, nutmeg, and ginger.
The rich combination of the ingredients creates a pie that is holiday-worthy with a creamy and smooth texture.
For this recipe, I used canned pumpkin puree, but you can always make your own.
Ingredients For The Pumpkin Pie
Easy Graham Cracker Crust
- Finely ground graham cracker crumbs
- White sugar
- Melted unsalted butter
- Ground cinnamon
Pumpkin Pie Filling
- White sugar
- Salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Eggs
- Pumpkin puree (pure pumpkin – I used Libby’s)
- Evaporated milk
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Tips For Making The Pie
- Prevent a Soggy Crust: When you bake the crust before adding the pumpkin filling, you will not end up with a soggy crust.
- A lot of people like to use pumpkin pie spice, and that is fine. I like to use separate spices because I think it adds more flavor.
- Spice It Up: You can always experiment with different spices in your pie. Try some allspice or cardamom to give it a different flavor.
- Don’t Over Mix: When making the filling, mix until the ingredients are combined. When you over mix, you will be adding air into the pie, and that might cause cracks while baking.
- Check On The Pie While Baking: On occasion, peek through the oven window and check to make sure the edges of the crust aren’t getting too brown. If they are getting brown, use a pie shield or some aluminum foil to cover the edges while it finishes baking. This will keep it from getting too brown on the edges.
- Chill Before Cutting: Let the pie sit in the refrigerator for a few hours or overnight before cutting. This will make it easier to cut. However, be sure to let it cool before refrigerating, or you will get a build-up of condensation in the container.
- Store The Pie Properly: If you have any leftovers, you can store them in an airtight container and keep them in the refrigerator. It can be enjoyed for up to 3-4 days.
- Use a Food Processor for the Crust: To get an extra fine crust, use a food processor. If you don’t have one, you can add the graham crackers to a large bag and use a tool or the palm of your hand to crush the crackers.
- Bake the Pie On a Cookie Sheet: Line a cookie sheet with aluminum foil or parchment paper and place the pie on it while it bakes. If the pie bubbles over, you won’t have a huge mess in the kitchen.
- Don’t Worry About Imperfections: If something doesn’t look quite right, remember that homemade is always the best. What’s most important is the flavor and the love you put into it.
Step-By-Step Instructions
Gather your ingredients.
Graham Cracker Pie Crust
- Add the graham cracker crumbs, sugar, melted butter, and cinnamon to a medium bowl and mix well until all the crumbs are moistened.
- Press the graham cracker mixture into a 9-inch pie shell.
- Bake at 375 degrees for 7-10 minutes and set aside.
Pie Filling
Preheat oven to 425 degrees for part of the cooking time (see bold print below)
- Add the sugar, salt, cinnamon, ginger, cloves, nutmeg, eggs, pumpkin puree, and evaporated milk to a large bowl and mix everything together until combined.
- Pour the pumpkin mixture into the graham cracker pie crust and fill the pie shell.
- Bake at 425 degrees for 15 minutes. Lower the oven temperature to 350 degrees and bake for 50 more minutes or until a cake tester or knife comes out clean.
- Let the pie cool at room temperature for at least two hours.
You can add a little store-bought or homemade whipped cream on top. Or, you can add a scoop of vanilla ice cream on the side to eat with your pie.
More Delicious Holiday Recipes
- Mini pumpkin pies are a great addition to the season. Make these and share them at parties or potlucks.
- Old fashioned chocolate pie is perfect for the holidays.
- Buttermilk pecan pie is a great sweet treat for the fall.
Pumpkin Pie With Graham Cracker Crust
This is such an easy pumpkin pie recipe with tons of flavor and plenty to go around. You can sink your teeth into the smooth pumpkin pie and forget about everything around you.
It’s a hit during the holiday season and something a little different than the traditional pie with a regular pie crust. Make sure you have two pies if you add them to your Thanksgiving dessert list because it’s a hit!
Be sure to print out the recipe card below so you can keep it and make the pie again and again.
Pumpkin Pie With Graham Cracker Crust
Ingredients
Crust
- 1 ½ cups finely ground graham cracker crumbs You need at least two sleeves for this.
- ⅓ cup white sugar
- 6-7 tablespoons unsalted butter melted
- ½ teaspoon ground cinnamon
Pie Filling
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 15 ounce can of pumpkin pure pumpkin – I used Libby’s
- 12 ounce can evaporated milk
Instructions
- Graham Cracker CrustPreheat the oven to 375 degrees.
- 1. Crush up the graham crackers and add them to a bowl with the melted butter, sugar, and cinnamon.
- 2. Mix and press into a 9-inch pie shell and bake for 7 to 10 minutes.
- Pumpkin Pie FillingPreheat oven to 425 degrees for part of the cooking time (see bold print below)
- Add the sugar, salt, cinnamon, ginger, cloves, nutmeg, eggs, pumpkin, and evaporated milk to a large mixing bowl and mix everything together until it is combined.
- Pour mixture into the graham cracker pie crust and fill the pie shell.
- Bake at 425 degrees for 15 minutes. Lower the oven temperature to 350 degrees, and bake for 50 more minutes or until a cake tester or knife comes out clean.
- Let cool for two hours.
- Be sure to place the pie pan on a cookie sheet in case the filling drips over while baking.
Notes
- Prevent a Soggy Crust: When you bake the crust before adding the pumpkin filling, you will not end up with a soggy crust.
- Spice It Up: You can always experiment with different spices in your pie. Try some allspice or cardamom to give it a different flavor.
- Don't Over Mix: When making the filling, mix until the ingredients are combined. When you over mix, you will be adding air into the pie, and that might cause cracks while baking.
- Check On The Pie While Baking: On occasion, check on the pie to make sure the edges of the crust aren't getting too brown. If they are getting brown, use a pie shield or some aluminum foil to cover the edges while it finishes baking. This will keep it from getting too brown on the edges.
- Chill Before Cutting: Let the pie sit in the refrigerator for a few hours or overnight before cutting. This will make it easier to cut. However, be sure to let it cool before refrigerating, or you will get a build up of condensation in the container.
- Store The Pie Properly: If you have any leftovers you can store them in an airtight container and keep it in the refrigerator. It can be enjoyed for up to 3-4 days.
- Use a Food Processor for the Crust: To get an extra fine crust, use a food processor. If you don't have one you can add the graham crackers to a large bag and use a tool or the palm of your hand to crush the crackers.
- Bake the Pie On a Cookie Sheet: Line a cookie sheet with aluminum foil or parchment paper and place the pie on it while it bakes. If the pie bubbles over, you won't have a huge mess in the kitchen.
- Don't Worry About Imperfections: If something doesn't look quite right, remember that rustic and homemade is always the best. What's most important is the flavor and the love you put into it.
