Fall is here, and nothing says cozy quite like Pumpkin Pie With Graham Cracker Crust, where silky pumpkin filling meets a sweet, buttery graham cracker shell. This version combines ease and flavor for a dessert that's both comforting and crowd-pleasing.
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It's fall and I am so excited for everything that brings with it! Cooler weather, family gatherings, and tasty food!
I have so many favorite pie recipes, like my old-fashioned pecan pie and chocolate silk pie, and I've shared a couple of pumpkin pies, too, like my pumpkin pie with sweetened condensed milk and this sweet potato pumpkin pie.
This time, I wanted to share the easiest pumpkin pie recipe with a graham cracker crust.
Why This Recipe Works
- Balanced Texture: The crisp graham cracker crust contrasts beautifully with the smooth, tender pumpkin custard.
- Simple Yet Flavorful: A handful of spices and sugar elevate the pumpkin without overwhelming it.
- Reliable & Foolproof: The baking method (start hot, then reduce) helps the filling set nicely without cracking.
- Crust Integrity: Par-baking the crust and brushing it with egg helps keep it from getting soggy under the custard.
What This Recipe Needs
- Graham Cracker Crumbs: Creates a delicious crust - they supply flavor, sweetness, and structure.
- Brown Sugar: Mixed into the graham cracker crumbs, it enhances sweetness and gives depth to the crust.
- Granulated Sugar: Sweetens the pumpkin custard without affecting texture.
- Pumpkin Pie Spice: The signature spice blend that defines the flavor profile.
- Cinnamon: Adds warmth and depth to complement the pumpkin.
- Eggs: Essential for setting the filling into a custard.
- Pumpkin Purée: The main ingredient, giving its color, moisture, and pumpkin flavor.
- Evaporated Milk: Provides creaminess and richness without making the filling too heavy.
Substitutions
Crust: Use crushed shortbread cookies, gingersnaps, or Oreo crumbs instead of graham crackers. Or use a store-bought graham cracker or traditional pie crust (check out my caramel pear pie recipe for a classic pie crust).
Butter Swap: Try melted coconut oil for a dairy-free crust.
Liquid Dairy: Replace evaporated milk with full-fat coconut milk or a mix of heavy cream + milk.
Sweetener: Use maple syrup, coconut sugar, or honey (adjust wetness) in place of some granulated or brown sugar.
How to Make Graham Cracker Crust?
I've used this crust for my reader's favorite lemon meringue pie, white chocolate cheesecake, Christmas Cheesecake, mini pumpkin cheesecake and my chocolate pumpkin pie.
- Step 1: Crush the graham crackers. The easiest way is to use a food processor, but you can also crush them in a Ziploc bag.
- Step 2: Then mix in the sugar and softened butter until it has a wet sand texture.
- Step 3: Press the graham cracker mixture into the pie dish.
- Step 4: Bake for 15 minutes at 350°F. Set aside until ready to pour in the filling.
Graham Cracker Crust Tips
- Press the graham cracker mixture firmly into the pie dish, building up the sides.
- When baking with the pie filling, if you notice the crust getting a little too dark, simply cover the exposed crust with foil and continue baking.
- If you don't want to make your own graham cracker pie crust, feel free to buy one from the store- no judgment here!
How to Make Pumpkin Pie with Graham Cracker Crust?
- Step 5: Combine sugar, pumpkin pie spice, cinnamon, and salt in a small bowl.
- Step 6: In a separate medium bowl, whisk eggs, stir in pumpkin puree, sugar mixture, and evaporated milk.
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- Step 7: Place pre-baked graham cracker crust on a rimmed cookie sheet, then pour pie filling into the pie crust.
- Step 8: Bake the pie for 15 minutes at 425°F, then reduce the heat to 350°F and continue baking for 40 more minutes, or until a thermometer inserted into the center reads 180°F. The pie will still be jiggly. Cover crust with foil if it's getting too dark.
- Step 9: Turn the oven off, then open the oven door and allow the oven to cool with the pie still inside. Allow it to come to room temperature, then refrigerate.
Variations
- Ginger-Pumpkin Pie: Increase ginger, add a pinch of allspice, or fold crystallized ginger bits into the filling.
- Chocolate Pumpkin Pie: Try my chocolate pumpkin pie recipe with this graham cracker crust for a delicious combination!
- Nut Crunch Topping: Add chopped pecans or walnuts mixed with brown sugar and butter on top during baking.
- Mini Tart Version: Bake in individual tartlet shells using the same ratios for smaller servings. Or make my pumpkin pie cookies for a fun party treat!
Expert Pumpkin Pie Filling Tips
- Firmly Press the Crust: Use the bottom of a measuring cup to compact crumbs so the crust holds its shape.
- Pie Spice: To make your own, combine 4 teaspoons of ground cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of ground cloves, and ½ teaspoon of ground nutmeg. Then use 2 teaspoons of this mixture for this pie, and save the remaining spice mix in a sealed jar for other recipes
- Transport with Ease: Using a baking sheet makes it easier to move the pie in and out of the oven. Try it once and you will never go back! Simply place the pie dish on a baking sheet (I prefer a rimmed one), add the filling, and then place it in the oven.
- Start Hot, Then Lower Heat: Baking first at a higher temperature (e.g. 425°F) then reducing helps the filling set and avoid cracking.
- Cool Slowly: Once baking is done, crack open the oven door and let the pie rise and cool gradually before chilling, which reduces cracking.
- Spin on a Classic: This is my easy and delicious spin on Libby's Classic Pumpkin Pie Recipe. I use pie spice and a little extra cinnamon instead of all the separate spices that the Libby's recipe calls for. Additionally, I use a graham cracker crust instead of a regular pie crust.
Looking for more Thanksgiving recipes, I highly recommend my easy sour cream mashed potatoes and no drippings gravy, deviled eggs, sweet potato pie recipe, and cranberry relish (among so many others!).
Frequently Asked Questions
I like using softened butter. Just mix that in with a little sugar and press into a pie crust.
Yes - baking the crust first helps it set and prevents it from becoming soggy when the filling is added. Just bake for 15 minutes at 350°F. Then fill with your pie filling.
You don't need to prebake a store-bought graham cracker crust.
The pie will be pretty jiggly when it is done - the top will be slightly puffed and domed. You can also use an instant-read thermometer, and once it reaches 180°F, it's done.
The top cracking is typically caused by overcooking or cooling too quickly. Once the pie is done baking, leave it in the oven with the door open a quarter of the way, allowing the oven and pie to come to room temperature.
Let it chill at least 2 hours (preferably 4+) so the filling fully sets and slices cleanly.
Yes. Refrigerate the pie after it has cooled to room temperature.
Store covered in the refrigerator for up to 4 days.
Yes - wrap tightly in plastic wrap and foil, freeze up to a month, then thaw overnight in the fridge.
More Related Recipes
If you are looking for more fall recipes, I love my pumpkin cream cheese bread, soft pumpkin cookies, pumpkin cupcakes with cream cheese frosting, pumpkin bread pudding, caramel corn, and sweet potato cupcakes!
If you like this recipe, make sure to give it a 5-star review and leave a comment down below!
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Video
Pumpkin Pie with Graham Cracker Crust
Ingredients
Graham Cracker Crust
- 13 graham cracker sheets About 2 cups crushed
- 3 tbs brown sugar light or dark
- 6 tbs softened butter*
Pumpkin Pie Filling
- ¾ cup granulated sugar
- 2 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
Instructions
Graham Cracker Crust
- Preheat oven to 350°F.
- In a food processor, combine your graham crackers, brown sugar, and softened butter until the mixture resembles sand.13 graham cracker sheets, 6 tbs softened butter*, 3 tbs brown sugar
- Firmly press the mixture into the pie dish, along the bottom and up the sides.
- Bake for 15 minutes, then remove from the oven and set aside.
Pumpkin Pie
- Preheat oven to 425°F.
- Combine sugar, pumpkin pie spice, cinnamon, and salt in a small bowl.¾ cup granulated sugar, 2 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, ½ teaspoon salt
- In a separate medium bowl, whisk eggs; stir in pumpkin puree, sugar mixture, and evaporated milk.2 large eggs, 15 oz canned pumpkin puree, 12 oz evaporated milk
- Place the pre-baked graham cracker crust on a rimmed cookie sheet, then pour the pie filling into the pie crust.
- Bake the pie for 15 minutes at 425°F, then reduce the heat to 350°F and bake for an additional 40 minutes, or until a thermometer reads 180°F. The pie will still be jiggly. If the crust starts to become a little dark during baking, cover it with foil and continue baking.
- Once baking is done, turn the oven off. Open the oven door and allow the oven to cool with the pie still inside. Then, allow it to come to room temperature and refrigerate.
Notes
- *If you are using unsalted butter, you can add a pinch of salt to the crushed graham cracker when mixing.
- *You can use a food processor or stick the graham crackers in a Ziploc bag and crush them by hand (or with a rolling pin).
- *Using a baking sheet helps with moving the pie; that's all.
- *This allows the pie to cool slowly and prevents the top from cracking.
Jen says
This was amazing and will be the only pumpkin pie recipe I will use!
Brought this to Thanksgiving this year and was told by my entire family it was the best pumpkin pie they've ever eaten!! Thank you for making me a dessert r
Lisa Killian says
So glad you all enjoyed it!