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!
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
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
What is your favorite fall pie? Let me know in the comments below!
Watch how to make this recipe!
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.