Pumpkin Pie with Graham Cracker Crust, a delicious and easy pumpkin pie that will have everyone asking for seconds! Creamy and smooth pumpkin pie, perfect for the holidays!
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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 fall pie recipes (like my pecan pie and chocolate silk pie- yummm), and I’ve shared a couple pumpkin pies too.
This time I wanted to share the easiest pumpkin pie recipe with a graham cracker crust (my favorite type of crust!).
This pumpkin pie is a slightly altered classic Libby pumpkin pie recipe paired with my go to easy graham cracker crust.
Graham Cracker Crust
I’ve used this crust for my reader favorite lemon meringue pie, white chocolate cheesecake (it’s a little different recipe but still very similar, and my chocolate pumpkin pie).
How to make graham cracker crust?
- Crush the graham crackers- the easiest way is in a food processor, but you can crush them in in a Ziploc baggie too.
- Then mix in the sugar and softened butter until it has a wet sand texture.
- Press the graham cracker mixture into the pie pan and then bake for 15 minutes.
- Set aside until ready to pour the filling in.
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 add foil over the exposed crust and then continue baking.
- If you don’t want to make your own graham cracker pie crust, feel free to buy one from the store- no judgement here!
How do you bind graham cracker crust?
I like using softened butter. Just mix that in with a little sugar and press into a pie crust.
Should you bake graham cracker crust before filling?
If you are making the graham cracker crust from scratch then yet. Just bake for 15 minutes at 350°F. Then fill with your pie filling.
Can you bake a ready to eat graham cracker crust?
You don’t need to prebake a store-bought graham cracker crust.
Pumpkin Pie Filling Tips
- Using a baking sheet helps with moving the pie in and out of the oven. Try it once and you will never go back! Just place the pie dish on a baking sheet (I prefer a rimmed one), add the filling and place in the oven!
- This is my easy and delicious spin on Libby’s Classic Pumpkin Pie Recipe- I just use pie spice and little extra cinnamon, instead of all the separate spices that the Libby recipe calls for- well that and I use a graham cracker crust instead of a regular pie crust.
- If you want a more custardy pumpkin pie, try this super delicious pumpkin pie recipe- but use this crust!
- If you want a chocolate pumpkin pie filling, try this recipe!
How do you know when pumpkin pie is done?
The pie will be pretty jiggly when it is done- the top with be slightly puffed and domed. You can also use an instant read thermometer and once it reaches 180°F it’s done.
How to prevent cracking?
The top cracking is typically from over cooking or cooling too fast. Once the pie is done baking, leave it in the oven, but open the oven door a quarter of the way, and allow the oven and pie to come to room temperature.
Do you need to refrigerate pumpkin pie?
I recommend refrigerating the pie after it has cooled to room temperature.
How long will the pie last?
Try to eat the pie with in 4-5 days of making it!
Want a traditional pie crust instead?
You can either use a store-bought pie crust or my flakey pie crust!
How to make pumpkin pie spice?
To make your own combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon 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
If you are looking for more holiday recipes, I highly recommend my easy make ahead mashed potatoes and no drippings gravy, deviled eggs, and cranberry relish (among so many others!).
If you are looking for more fall recipes, I love my pumpkin cream cheese bread, pumpkin bread pudding, caramel corn, and sweet potato cupcakes!
What is your favorite fall pie? Let me know in the comments below!
Watch how to make this recipe!
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Pumpkin Pie with Graham Cracker Crust
Graham Cracker Crust
- 13 graham cracker sheets About 2 cups crushed
- 3 tbs brown sugar
- 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 can pumpkin puree
- 12 oz can evaporated milk
Graham Cracker Crust
- Preheat oven to 350°F.
- In a food processer* combine your graham crackers, brown sugar, and softened butter, until it looks like 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 oven and set aside.
- 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, the stir in pumpkin puree, sugar mixture and evaporated milk.2 large eggs, 15 oz can pumpkin puree, 12 oz can evaporated milk
- Place pre-baked graham cracker crust on a rimmed cookie sheet* then pour pie filling into pie crust.
- Bake pie for 15 minutes at 425°F then reduce heat to 350°F and bake for 40 more minutes, or until a thermometer reads 180°F. The pie will still be jiggly. If the crust starts to get a little dark during baking, cover with foil, and continue baking.
- Open the oven door and allow oven with the pie still inside, and allow it to come to room temperature*, then refrigerate.
- *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 just 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.
Graham crackers should have proper measurement!
Are you wanting a cup measurement of crushed graham crackers- if so it's 2 cups crumbs, Or would you it be more clear if I said 8 graham cracker sheets?
Exactly what I needed! I have never used graham cracker crust for a baked pumpkin pie and needed guidance. And the recipe is simple and perfect (I did sneak in a tablespoon of molasses because I like that) and the trick of cooling slowly worked! Happy Thanksgiving!
Ohhh molasses would be tasty! And I am so glad you liked this recipe!
You put the measurements in the recipe!! I’ve been so frustrated having to scroll back up while trying to follow recipes! This is so thoughtful and I hope everyone starts doing this! We don’t use recipes the same way we used to do why write them the way we used to. So appreciated!! ❤️
I am so glad you like that! I find it helpful as well and figured others would too!
Ever have this be too spicy? I swapped monk fruit sweetner and it turned out really spicy. I made the pumpkin pie spice for a similar recipe.
I've never experienced it being too spicy. When you say similar, do you mean exact or you changed some things? Also the brand of pie spice you use might vary the ingredients it uses to make it.
I just made this, this year for Thanksgiving and my first bite was the closest thing to HEAVEN! Mind you I always add vanilla (or more than recipes call for) and threw whipped cream on top! But also I baked the crust a lil longer, adding more butter and for the older relatives it was a tad difficult for them to chew. But so many compliments and I loved it myself that I’m baking again, Right Now! I just won’t be baking the crust as long lol! Thanks so much for sharing!! It’s a keeper!
Yay! So glad to hear! It's a fav of mine too!
This is the best pumpkin pie I have ever made. It has now replaced my old recipe. Thank you!
Oh wonderful! So glad you enjoyed it!
Have made these several times and love it so much!! Just curious though, is this a make ahead and freeze type of pie? Thanks so much! 🙂
I've never tried but I think you it should work fine. The graham cracker crust might not be as firm though just fyi.
Shouldn't you add the sugar/spice mix to the pumpkin mix?
Yep 🙂 In step 3 I say to add the sugar mixture- which is the spice mix 🙂
What size pue plate did you use?
I believe it's a 9.5 in pie plate. If you use a 9 inch you might just have a little extra filling leftover. 🙂