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!
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.
Save this for later!
We'll email this post to you, so you can come back to it later!
Don't worry, I promise not to spam you!
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!
Want more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 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
- 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.
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, 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.
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 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.
Cori Roth says
This is the best tasting and best looking pumpkin pie I have ever made and I have made many. I had to make some changes to some of the ingredients as I wanted to skip a grocery run and use just what I had on hand. I used the honey maid graham crackers as I did not have the regular. Had sugar in the raw....not white sugar. I don't like nutmeg so switched that out and added a little cardamom powder and don't feel the nutmeg was missed at all. You hadn't specified as whether to use dark or light brown sugar. I only had light brown sugar so added that instead. I used TJoes canned pumpkin puree as I prefer that over Libbys brand. Thank you for your stellar directions. I served this pie to some friends and family, and they all said it was the best pumpkin pie they have ever tasted. I am making this pie for a large Thanksgiving gathering. Thank you again.
Lisa says
I am so glad!! All those substitutions sounds great! Both light and dark brown sugar work with this recipe so I leave it up to the reader. Excellent job- so so so glad you all enjoyed it!
Kathi S. says
Thank you so much for this recipe using evap milk, I was completely out of condensed and I had to hunt for it but thankfully I found this one!
I have been using graham cracker crust for pumpkin pie for years but only because I needed a pie quick and i had a pre-made grahmn cracker crust and now it’s the only crust I use for my pumpkin pies!!!
Lisa says
Yay! So glad you enjoyed it! And graham cracker crust is my favorite!
Cam says
This pie is wonderful. I recommend following the recipe's instructions for the graham cracker crust because I bought a pre-made one, hoping to save some time, but the crust solidified to the pan and it's very difficult to get a slice of the pie. That's totally my fault - in the future, I'll make my own crust and see if that works out better.
ashley says
this is the best tasting and easiest pie recipe. i used fresh pumpkin purée and it was delicious. I am thinking of doubling the recipe and using a 13” pie dish. Do you have an estimate of the baking time/temp i would need to adjust too? thank you!
Lisa says
Thank you! I'd recommend checking the internal temp of the pie to make sure it's done- should be 180°F. If it's getting too brown on top or on the crust cover those portions with foil.
Linda says
What size pue plate did you use?
Lisa says
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. 🙂
Curious says
Shouldn't you add the sugar/spice mix to the pumpkin mix?
Lisa says
Yep 🙂 In step 3 I say to add the sugar mixture- which is the spice mix 🙂
Samantha says
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! 🙂
Lisa says
I've never tried but I think you it should work fine. The graham cracker crust might not be as firm though just fyi.
Ann says
This is the best pumpkin pie I have ever made. It has now replaced my old recipe. Thank you!
Lisa says
Oh wonderful! So glad you enjoyed it!
Red Davis says
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!
Lisa says
Yay! So glad to hear! It's a fav of mine too!
Linda says
Thank you for the crust recipe, I rarely use store bought...and because I don't use it regularly I make brown sugar as I need it, which works well for me.
Lisa says
So glad you enjoyed it!
Hunter says
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.
Lisa says
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.
Amy says
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!! ❤️
Lisa says
I am so glad you like that! I find it helpful as well and figured others would too!
Kathy says
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!
Lisa says
Ohhh molasses would be tasty! And I am so glad you liked this recipe!
Liz says
Graham crackers should have proper measurement!
Lisa says
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?