This pumpkin pie with graham cracker crust recipe combines sweet, rich pumpkin pie filling with a graham cracker crust for a new take on an old favorite.
I love pumpkin pie. It's been a favorite of mine since I was a girl. I also love to add my own little twist to recipes, which is what I did with this one. I used a homemade graham cracker crust instead of a traditional pie crust to add more texture and even more sweetness.
This was inspired by my pumpkin cream cheese dip recipe. I happened to be dipping a graham cracker into it, and I thought, "Wow. I bet a pumpkin pie with graham cracker crust would be amazing." And it is.
I love to serve this pie with some whipped cream or a scoop of homemade gingerbread ice cream. The two flavors are perfect together.
If you're looking for some more Fall Pie Recipes take a moment to look at our favorites. I think you'll be glad you did.
Why You Will Love This Recipe
- It uses simple baking staples.
- It's an easy recipe that even beginners can make.
- It's rich and delicious, and the graham cracker pairs perfectly with the pumpkin.
- Makes a great variation on a classic!
Ingredients
It only takes a few basic ingredients to make this pie, and most of them are in your kitchen right now. Anything you don't have is only a quick trip to the grocery store away.
I've listed the ingredients here. You can find the exact quantities in the recipe card at the end of the post.
- Graham cracker crumbs: Use pre-made crumbs or you can smash graham crackers with a rolling pin to crush them.
- Brown sugar: Sweetens and holds the graham cracker crust together.
- Unsalted butter: Unsalted butter is perfect for baking so you can control the amount of salt you prefer in your sweets.
- Pumpkin puree: Make sure you grab pumpkin puree and not pumpkin pie filling which is presweetened!
- Sweetened condensed milk: Sweetens the pumpkin pie filling.
- Eggs: Eggs help the pumpkin pie filling firm up into a custard-like consistency.
- Vanilla extract: Use pure vanilla extract NOT imitation for the best flavor.
- Spices: Ground cinnamon, ginger, and nutmeg are the perfect combination of spices for pumpkin pie. You can also use pumpkin pie spice blend as well which includes similar flavors.
Substitutions and Variations
- Add Some Nuts: Add your favorite chopped nuts like hazelnuts, almonds, pecans, or walnuts to the top of the pie before baking for added crunch and flavor.
- Crust: Instead of a homemade crust, you can use a pre-made graham cracker crust to save some time.
- Sweet Potato Pie: Replace the pumpkin with mashed sweet potato.
How to Make Pumpkin Pie With Graham Cracker Crust
Making this recipe is fairly straightforward. It's just a matter of mixing and baking. You'll be in and out of the kitchen in no time.
The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
- Combine the graham cracker crust ingredients in a medium bowl.
- Stir them together until they are fully combined.
- Transfer the mixture to a pie dish.
- Press the mixture firmly into the bottom and up the sides of a pie dish and bake. Let the crust cool.
PRO TIP: I like to use a measuring cup to help press the crumbs into the pie plate. This ensures they are tightly packed.
- Combine the pumpkin pie filling ingredients and whisk together until smooth.
- Pour the filling into into the cooled pie crust.
- Bake your pie until the filling is set and a toothpick inserted into the center comes out clean.
- Cool your pie and then enjoy with a dollop of whipped cream.
If you love recipes like this, you may also enjoy this pumpkin trifle, chocolate mousse pie or our delicious Orange Creamsicle Cheesecake recipe.
Storage
- Refrigerator: Store your graham cracker crust pumpkin pie for up to four days in an air-tight container.
- Room Temperature: Place the pie on a plate or in a pie carrier and store up to two days. You can also use plastic wrap or foil to wrap it up.
- Freezer: Store a fully cool pie for up to a month in an air-tight, freezer-safe container. When ready to eat allow to thaw the pie inside your fridge.
- Make Ahead: The pie can be made a day in advance but keep in mind that the crust will not be as crisp as the day it’s made.
What to Serve with Pumpkin Pie
Pumpkin pie is a fantastic way to end you holiday meal along with a glass of ice-cold milk or a hot cup of coffee or tea. You can also serve it with:
- Whipped cream: Add a sprinkle of cinnamon or nutmeg to the whipped cream for flavor.
- Ice cream: It's great with a scoop of vanilla or you can mix and match your favorite flavors.
- Drizzle with some sauce. Chocolate, caramel sauce, or a praline sauce are favorites.
- Sprinkle: Some chocolate chips, candied pecans, candied walnuts, or crushed graham crackers over the top.
Tips
- Press the graham cracker mixture tightly into the pie dish, building up the sides to create a sturdier crust for your pie.
- Cover the crust with foil or a pie shield during the first bake to prevent it from burning.
- Refrigerate the pie after cooking. It helps the pie set and makes cutting the perfect slices easier. Cutting it at room temperature is fine too but the crust may crumble a bit.
- Place your prepared pie on a baking sheet to make it easier to move in and out of the oven.
- Allow the baked pie to cool on a wire rack. This helps air circulate around the pie, preventing it from getting soggy and allowing it to cool evenly.
- To prevent the top from cracking, allow the pie to cool gradually, avoiding any rapid temperature changes.
FAQ
Pumpkin pie won't set if it's underbaked or if the oven temperature is too low.
Yes, canned pumpkin is suitable for the pumpkin pie recipe. Just make sure to use pure pumpkin, not pumpkin pie filling, which comes pre-sweetened and spiced.
Pumpkin pie is done when the center is a bit jiggly but not wavy, a toothpick inserted into the center of the pie comes out clean or insert a knife one inch from the crust. If the knife comes out clean, your pumpkin pie should be fully baked too.
To avoid a soggy crust in your pumpkin pie, pre-bake your graham cracker crust and allow to cool completely before filling. Bake your filled pie in a preheated oven to ensure even cooking and allow the pie to cool completely before covering and refrigerating. This reduces excess moisture.
Video
More Pumpkin Dessert Recipes
Do you like pumpkin? Here some dessert recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Pumpkin Pie with Graham Cracker Crust Recipe
Equipment
Ingredients
Crust
- 2 cups graham cracker crumbs
- 3 tablespoons brown sugar
- ½ cup unsalted butter melted
Filling
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For serving
- Whipped Cream
- Nuts
- Chocolate chips
Instructions
- Preheat the oven to 375°F.
- 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. Using a measuring cup helps to form a nice even 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.
- Pour the filling into the cooled crust.
- 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.
- Let the pie cool to room temperature before serving.
- Serve with whipped cream, if desired.
Video
Notes
Nutrition
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