Pumpkin Pie with Graham Cracker Crust Recipe
This pumpkin pie with graham cracker crust recipe is a new, delicious twist on a classic. The graham cracker and pumpkin are the perfect pair.
Servings: 8
Calories: 229kcal
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
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.
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.
Nutrition
Calories: 229kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 232mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 443IU | Vitamin C: 0.02mg | Calcium: 34mg | Iron: 1mg