Pumpkin Pie With Graham Cracker Crust

4.50 from 2 votes

Need a crunchy and sweet crust for your creamy pumpkin pie filling? This is the recipe. It's easy, tastes amazing, and features all the flavors of fall.

Servings: pieces

Calories: 355kcal

Author: Julie Pollitt

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

Tips for the pumpkin pie:

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.

Nutrition