• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Table Full Of Joy

Delicious food for everyone!

  • Easter Recipes
  • Spring Recipes
  • All Recipes
  • About & Contact
menu icon
go to homepage
search icon
Homepage link
  • Easter Recipes
  • Spring Recipes
  • All Recipes
  • About & Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Pie

    Pumpkin Pie with Graham Cracker Crust

    This post may contain affiliate links.

    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!

    This post may contain affiliate links. Please read my disclosure policy.

    close up of slice of pie
    Ready for one of the best pumpkin pies ever?!
    Jump to Recipe Jump to Video Print Recipe

    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.

    piece of pumpkin pie on fork
    Every bite is a perfect bite!

    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 crackers after processing in food processor
    • graham crackers, sugar and butter mixed in food processor
    • pressing in the graham cracker crust
    • graham cracker crust before baking
    • pre-baked graham cracker crust

    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!
    close up of golden graham cracker crust
    This Graham Cracker Crust is so good!

    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!
    • sugar mixture
    • whisked eggs
    • mixing in pumpkin puree
    • pouring into evaporated milk
    • pumpkin pie filling
    • pie before baking
    • pie before cooled with foil around crust
    • baked pie after cooled

    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.

    pumpkin pie in pie dish
    Prevent cracking with slow cooling!

    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

    slice of pie with whipped cream on plate
    Every slice is perfect!

    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!

    pumpkin pie pinterest pin
    Don't forget to pin this recipe!

    Watch how to make this recipe!

    Want more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

    slice of pie with whipped cream

    Pumpkin Pie with Graham Cracker Crust

    Author: Lisa
    Pumpkin Pie with Graham Cracker Crust, a delicious and easy pumpkin pie that will have everyone asking for seconds! Creamy, smooth pumpkin pie, perfect for the holidays!
    4.38 from 78 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine American
    Servings 10

    Ingredients
      

    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

    Instructions
     

    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
      graham crackers, sugar and butter mixed in food processor
    • Firmly press the mixture into the pie dish, along the bottom and up the sides.
      pressing in the graham cracker crust
    • Bake for 15 minutes then remove from oven and set aside.
      pre-baked graham cracker crust

    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
      sugar mixture
    • 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
      pumpkin pie filling
    • Place pre-baked graham cracker crust on a rimmed cookie sheet* then pour pie filling into pie crust.
      pie before baking
    • 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.
      pie before cooled with foil around crust
    • Open the oven door and allow oven with the pie still inside, and allow it to come to room temperature*, then refrigerate.
      baked pie after cooled

    Notes

    Tips and Tricks
    • *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.

    Nutrition

    Calories: 284kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 289mgPotassium: 245mgFiber: 2gSugar: 28gVitamin A: 6958IUVitamin C: 3mgCalcium: 128mgIron: 2mg
    Keyword graham cracker crust pumpkin pie, libby pumpkin pie, pumpkin pie with graham cracker crust
    Did you make this recipe?Tag me on Instagram at @atablefullofjoy

    More Pie

    • toll house pie featured image
      Toll House Pie
    • Pecan Pie Brownies featured image- holding brownie in hand
      Pecan Pie Brownies
    • slice of pecan pie on plate with whipped cream featured image
      Old Fashioned Pecan Pie Recipe
    • slice of lemon meringue pie featured image
      Lemon Meringue Pie with Graham Cracker Crust

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Liz

      October 16, 2021 at 11:47 am

      Graham crackers should have proper measurement!

      Reply
      • Lisa

        October 16, 2021 at 11:59 am

        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?

        Reply
    2. Kathy

      November 25, 2021 at 9:26 am

      5 stars
      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!

      Reply
      • Lisa

        November 26, 2021 at 2:27 pm

        Ohhh molasses would be tasty! And I am so glad you liked this recipe!

        Reply
    3. Amy

      November 25, 2021 at 11:58 am

      5 stars
      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!! ❤️

      Reply
      • Lisa

        November 26, 2021 at 2:27 pm

        I am so glad you like that! I find it helpful as well and figured others would too!

        Reply
    4. Hunter

      November 25, 2021 at 9:28 pm

      4 stars
      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.

      Reply
      • Lisa

        November 26, 2021 at 2:26 pm

        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.

        Reply
    5. Red Davis

      December 02, 2021 at 5:43 pm

      5 stars
      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!

      Reply
      • Lisa

        December 05, 2021 at 11:06 pm

        Yay! So glad to hear! It's a fav of mine too!

        Reply
    6. Ann

      March 20, 2022 at 12:53 pm

      5 stars
      This is the best pumpkin pie I have ever made. It has now replaced my old recipe. Thank you!

      Reply
      • Lisa

        April 06, 2022 at 4:17 pm

        Oh wonderful! So glad you enjoyed it!

        Reply
    7. Samantha

      November 21, 2022 at 12:27 pm

      5 stars
      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! 🙂

      Reply
      • Lisa

        November 22, 2022 at 12:19 pm

        I've never tried but I think you it should work fine. The graham cracker crust might not be as firm though just fyi.

        Reply
    8. Curious

      January 04, 2023 at 1:36 pm

      Shouldn't you add the sugar/spice mix to the pumpkin mix?

      Reply
      • Lisa

        January 04, 2023 at 2:08 pm

        Yep 🙂 In step 3 I say to add the sugar mixture- which is the spice mix 🙂

        Reply
    9. Linda

      January 21, 2023 at 9:16 am

      What size pue plate did you use?

      Reply
      • Lisa

        January 22, 2023 at 4:18 pm

        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. 🙂

        Reply

    Primary Sidebar

    Here you will find easy and delicious recipes and helpful posts!

    Trending This Month

    • bad potato held in hand featured image
      How to tell if potatoes are bad?
    • Rice Crispy Treat Featured Image
      Rice Krispies Treats Recipe
    • Chicken tenders featured image
      Best Crispy Chicken Tenders
    • How to tell if brussel sprouts are bad featured image
      How to tell if brussel sprouts are bad?

    Easter Treats

    • bunny cinnamon roll featured image
      Easter Bunny Cinnamon Rolls
    • jalapeno deviled egg featured image
      Jalapeno Deviled Eggs
    • Featured image of Cookie with a bite take out of it
      Carrot Cake Cookies
    • green bean casserole with cream cheese featured image
      Green Bean Casserole with Cream Cheese

    Featured On

    AS seen on Parade, Hearthstone, Yummly, Sam's Club, Congra, Red Tricycle, Chefling App. Foodgawker, Karo

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Copyright Information

    Newsletter

    • Sign Up! for emails and updates- coming soon!

    Contact

    • About Me and Contact Info

    As an Amazon Associate, ThermoWorks Affiliate, and a Berkey Water Filtration Affiliate, I earn from qualifying purchases.

    Copyright © 2020 A Table Full of Joy

    Copyright © 2023 ·ATableFullofJoy.com ·

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT