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Graham cracker crust pumpkin pie pinterest

Graham Cracker Crust Pumpkin Pie

A delicious twist on the classic pumpkin pie with a sweet, nutty graham cracker crust that's easier to make than traditional pastry. The perfect balance of warm spices and silky pumpkin filling creates a dessert that's both simpler to prepare and arguably more delicious than the conventional version.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 310 kcal

Equipment

  • 9-inch Pie Plate
  • Food Processor or Rolling Pin
  • Mixing Bowls
  • Wire Rack
  • Measuring Cup

Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter melted
  • 1/4 tsp ground cinnamon optional

Pumpkin Filling

  • 15 oz pumpkin puree not pumpkin pie filling
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 12 oz evaporated milk

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly spray a 9-inch pie plate with non-stick cooking spray.
  • If using whole graham crackers, process them in a food processor or crush in a sealed bag with a rolling pin until finely ground. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
  • Add melted butter to the crumb mixture and mix until it resembles wet sand. Every crumb should be moistened.
  • Press the crumb mixture firmly into the bottom and up the sides of your pie plate. Use the bottom of a measuring cup to compress the crumbs for a more stable crust.
  • Bake the empty crust for 8 minutes. Remove from oven and let cool slightly while preparing the filling. Keep oven at 350°F.
  • In a large bowl, whisk together the pumpkin puree and sugar until well combined.
  • Add eggs one at a time, whisking well after each addition. Stir in vanilla extract, pumpkin pie spice, and salt until fully incorporated.
  • Gradually add the evaporated milk while stirring continuously. Mix until the filling is smooth and uniform in color, with no streaks remaining.
  • Carefully pour the pumpkin mixture into the pre-baked graham cracker crust, leaving about ¼ inch of space at the top.
  • Bake at 350°F for 45-50 minutes. The pie is done when the center is almost set but still slightly jiggly—like firm gelatin. The edges should be set while the very center should have a slight wobble.
  • Allow the pie to cool completely on a wire rack at room temperature (at least 2 hours). For best results and easiest slicing, refrigerate for at least 4 hours or overnight.

Notes

This graham cracker crust version saves approximately 25 minutes of active preparation time compared to conventional pumpkin pies that require homemade pastry dough.
For a healthier version, try whole wheat graham crackers, substitute half the sugar with monk fruit sweetener, or use coconut oil instead of butter.
If the crust edges start to brown too quickly while baking, loosely cover them with aluminum foil strips or a pie shield.
Room temperature eggs incorporate more smoothly and create a silkier filling texture.

Nutrition

Calories: 310kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 7gCholesterol: 75mgSodium: 270mgFiber: 2gSugar: 30g
Keyword Pumpkin Pie, Graham Cracker Crust, Holiday Dessert, Thanksgiving, Easy Pumpkin Pie
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