Pumpkin Pie with Graham Cracker Crust

4.44 from 122 votes

Pumpkin Pie with Graham Cracker Crust

Creamy and comforting, this Pumpkin Pie with Graham Cracker Crust combines silky pumpkin custard with a delicious graham cracker crust, making it perfect for fall celebrations!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 284kcal

Author: Lisa Killian

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.

Video

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 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