Pumpkin Pie in Graham Cracker Crust
Pumpkin Pie in Graham Cracker Crust combines the creamy, spiced richness of traditional pumpkin filling with the sweet, buttery crunch of a graham cracker base. This pumpkin pie deserves a special place on your holiday table!
Best Pumpkin Pie
I’m coming clean with my unconventional attitude regarding pie at Thanksgiving. It’s a take-it or leave-it approach for me which is why I don’t have a lot of pie recipes, and none with a traditional pie crust (YET).
So I thought it was time to get a pumpkin pie recipe on the blog despite it having a graham cracker crust. Frankly, it’s my favorite type of pie crust – buttery, crumbly, and undoubtedly delicious.
If you don’t believe me, try our French Silk Pie with Graham Cracker Crust or Pumpkin Ice Cream Pie.
Why This Recipe Works:
- UNCOMPLICATED – This pumpkin pie recipe is nothing complicated. It uses simple ingredients and the graham cracker crust makes it an easier pie to make.
- FULL OF PUMPKIN FLAVOR – We love using pumpkin puree in many recipes, including Iced Pumpkin Cookies, Pumpkin Streusel Muffins, Mini Pumpkin Spice Bundt Cakes, and more.
- IMPRESSIVE FOR GUESTS – While this pie is uncomplicated, it’s a show stopper! Add a dollop of homemade whipped cream or vanilla ice cream for the full pie experience.
What You’ll Need:
- For the graham cracker crust – graham cracker crumbs, granulated sugar, and butter
- Large Eggs
- Brown Sugar + Granulated Sugar
- Pumpkin Puree – Make sure you use pure pumpkin. We like Libby’s canned pumpkin puree.
- Heavy Cream
- Vanilla Extract
- Spices – ground cinnamon and pumpkin pie spice
- Kosher Salt
NOTE: Make sure you buy regular graham crackers for the crust, not the cinnamon flavored ones or the low-fat ones.
How to make Pumpkin Pie in Graham Cracker Crust:
Step 1
Prep the graham cracker crust. Use a food processor to crush the graham crackers. Then combine the crumbs with melted butter and sugar, and stir to combine. Transfer the mixture to a 9-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.
Step 2
Bake the crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes.
Step 3
Make the pumpkin pie filling. Whisk the eggs and sugars together until smooth. Add pumpkin puree, heavy cream, vanilla, cinnamon, ginger, cloves, and salt. Whisk until well blended.
Step 4
Add filling to crust. Pour the pumpkin pie filling into the pre-baked crust. Use a spatula to smooth out the filling gently. The filling should not come higher than the graham crust.
Step 5
Bake. Bake pie for 15 minutes at 425°F and then reduce heat to 350°F and bake for approximately 40 more minutes, or until a thermometer reads 180°F. At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield so the edges do not burn. The middle will still look jiggly when done but will continue to set as it cools.
Step 6
Cool. Remove pie from the oven and cool on a wire rack for two hours. The center will drop and the pie will level as it cools. Cover and transfer to the refrigerator once cooled.
Step 7
Serve pie. Serve pie with homemade whipped cream or vanilla bean ice cream.
We like topping pie with homemade whipped cream. Just combine heavy cream, a couple teaspoons of powdered sugar, and a splash of vanilla extract. Whip until soft peaks form. SO good on pumpkin pie!
STORING: Allow the pie to cool completely at room temperature. Once cooled, cover the pie tightly with plastic wrap or aluminum foil, or store it in an airtight container. It will keep in the refrigerator for 2-3 days.
Recipe FAQs:
Yes, you can use a store-bought crust but you may need to adjust the amount of the filling.
Yes, pre-baking helps the crust become firm and prevents it from getting soggy. Bake for 10 minutes before adding the pumpkin pie filling.
You can cover the edges of the crust with aluminum foil or a pie shield during part of the baking process to prevent over-browning.
Yes, it’s best to let the pie cool for at least 2 hours to set properly before slicing. You can refrigerate it for a firmer texture.
Whipped cream or a scoop of vanilla ice cream complements the flavors beautifully, adding a creamy contrast to the rich pie.
Pumpkin pie should not be stored at room temperature for more than two hours because it contains perishable ingredients like eggs and dairy. These ingredients can promote the growth of harmful bacteria if left at room temperature for too long.
Yes, you can freeze it. Let the pie cool completely, wrap it tightly in plastic wrap and foil, and store in the freezer for up to a month. Thaw in the refrigerator before serving.
Other Delicious Holiday Desserts:
The following dessert recipes are delicious options for your holidays too.
Kitchen Tools Used: (affiliate links)
Pumpkin Pie in Graham Cracker Crust Recipe
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs – from about 1 ¼ sleeves of crackers
- 3 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter – melted
For the pie:
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 15 oz. pumpkin puree – not pumpkin pie filling
- 12 oz. heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Instructions
- Prep the graham cracker crust. Use a food processor to crush the graham crackers. Then combine the crumbs with melted butter and sugar, and stir to combine. Transfer the mixture to a 9-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.
- Bake the crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes.
- Make the pumpkin pie filling. Whisk the eggs and sugars together until smooth. Add pumpkin puree, heavy cream, vanilla, cinnamon, ginger, cloves, and salt. Whisk until well blended.
- Add filling to crust. Pour the pumpkin pie filling into the pre-baked crust. Use a spatula to smooth out the filling gently. The filling should not come higher than the graham crust.
- Bake. Bake pie for 15 minutes at 425°F and then reduce heat to 350°F and bake for approximately 40 more minutes, or until a thermometer reads 180°F. At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield so the edges do not burn. The middle will still look jiggly when done but will continue to set as it cools.
- Cool. Remove pie from the oven and cool on a wire rack for two hours. The center will drop and the pie will level as it cools. Cover and transfer to the refrigerator once cooled.
- Serve pie. Serve pie with homemade whipped cream or vanilla bean ice cream.
Notes
- Make sure you buy regular graham crackers for the crust, not the cinnamon flavored ones or the low-fat ones.
- You can cover the edges of the crust with aluminum foil or a pie shield during part of the baking process to prevent over-browning.
- We like topping pie with homemade whipped cream. Just combine heavy cream, a couple teaspoons of powdered sugar, and a splash of vanilla extract. Whip until soft peaks form. SO good on pumpkin pie!
- STORING: Allow the pie to cool completely at room temperature. Once cooled, cover the pie tightly with plastic wrap or aluminum foil, or store it in an airtight container. It will keep in the refrigerator for 2-3 days.
- Try our French Silk Pie with Graham Cracker Crust or Pumpkin Ice Cream Pie next.
First, let me just say that we eat way more than our fair share of pumpkin pies during the holidays! Honestly, I love pumpkin pie for breakfast! But, I’ve never made it with a graham cracker crust. Boy, did this pie ever leave an impression on my hubby! He says the graham cracker crust gave it just the perfect amount of sweetness and a satisfying texture to offset the soft filling. He has already requested that this be the pumpkin pie recipe used for our Thanksgiving this year. 😊
I’m so happy to hear this, Cathy! Thank you!