Pumpkin Pie in Graham Cracker Crust Recipe

Side view of a slice of pumpkin pie in a graham cracker crust with a dollop of whipped cream.

5 from 2 votes

Pumpkin Pie in Graham Cracker Crust Recipe

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!

Course Dessert

Cuisine American

Keyword homemade pumpkin pie, pumpkin pie in graham cracker crust

Prep Time 30

Cook Time 55

Total Time 1 25

Servings servings

Calories 419kcal

Author Sue Ringsdorf

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.
1 ½ cups graham cracker crumbs, 3 Tablespoons granulated sugar, 6 Tablespoons unsalted butter
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, pumpkin pie spice, and salt. Whisk until well blended.
2 large eggs, 1/2 cup brown sugar, 1/4 cup granulated sugar, 15 oz. pumpkin puree, 12 oz. heavy cream, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon kosher salt
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.

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