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+ servings
slice of pie with whipped cream

Pumpkin Pie with Graham Cracker Crust

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 284kcal
Author Lisa


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
    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



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.


Calories: 284kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 289mg | Potassium: 245mg | Fiber: 2g | Sugar: 28g | Vitamin A: 6958IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg