Pumpkin pie is an iconic dessert, especially during the fall and holiday seasons. Its smooth, creamy filling and rich, spiced flavors evoke comfort and warmth. But have you ever considered giving this classic treat a delightful twist? Enter Pumpkin Pie with Graham Cracker Crust – a perfect combination of traditional pumpkin pie and a sweet, buttery graham cracker crust that adds a caramelized crunch.
This recipe is easy to make and requires only 15 minutes of prep time. With its silky pumpkin filling and crisp graham cracker crust, it’s a guaranteed crowd-pleaser. Let’s dive into the ultimate fall dessert! 🍁
Table of Contents
Why You’ll Love This Recipe ❤️
✔️ Easy to Make – A graham cracker crust is simpler than a traditional pastry crust.
✔️ Rich & Creamy Texture – Sweetened condensed milk adds smoothness and depth.
✔️ Perfectly Spiced – A warm blend of cinnamon, nutmeg, and cloves.
✔️ Crowd-Pleaser – Ideal for Thanksgiving, potlucks, or cozy fall evenings.
Ingredients 🛒
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Pumpkin Pie Filling:
- 1 can (15 oz) pumpkin puree (or 2 cups homemade pumpkin puree)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
Optional Toppings:
- Whipped cream 🍦
- Caramel drizzle 🍮
- Toasted pecans 🌰
How to Make Pumpkin Pie with Graham Cracker Crust 🎃
Step 1: Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C).
- If using whole graham crackers, crush them into fine crumbs using a food processor or a rolling pin.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake for 8-10 minutes or until golden brown. Let it cool completely before adding the filling.
Step 2: Prepare the Pumpkin Pie Filling
- In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth.
- Add eggs, one at a time, whisking after each addition.
- Mix in cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract.
- Pour the filling into the pre-baked graham cracker crust and smooth the top with a spatula.
Step 3: Bake the Pumpkin Pie
- Preheat oven to 375°F (190°C).
- Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
- Cool on a wire rack for at least 2 hours, then refrigerate for 4 hours or overnight before serving.
For more detailed tips, refer to this helpful guide on How to Prevent Cracks in Pumpkin Pie.
Expert Tips 🧁
💡 Pre-Bake the Crust – This prevents sogginess and keeps the crust crisp. 💡 Check for Doneness – The center should jiggle slightly when you remove it from the oven.
💡 Cool Gradually – Allowing the pie to cool slowly prevents cracks.
Storage and Serving Recommendations 🛋️
Refrigeration:
- Store in an airtight container for up to 4 days.
- Serve chilled or at room temperature.
Freezing:
- Wrap tightly in plastic wrap and foil.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before serving.
📌 Pro Tip: Serve with whipped cream and caramel drizzle for an extra indulgent touch!
Variations and Substitutions 🍂
🥧 Mini Pumpkin Pies – Use a muffin tin for individual servings. Bake for 20-25 minutes.
🌾 Gluten-Free Version – Substitute with gluten-free graham crackers.
🍰 Pumpkin Cheesecake Pie – Add a layer of cream cheese filling before the pumpkin mixture for extra richness.
For a delicious variation, try this Downeast Maine Pumpkin Bread for a moist, spiced twist on classic pumpkin flavors! 🎃🍞
This Pumpkin Pie with Graham Cracker Crust is the ultimate fall dessert, offering a creamy, spiced filling with a sweet, crispy crust. Whether you’re making it for Thanksgiving, a family gathering, or simply indulging in a cozy treat, this pie is sure to impress.
Give it a try and experience the perfect balance of comfort and flavor in every bite!
Recipe FAQs ❓
Can I use a store-bought graham cracker crust?
Yes, but a homemade crust provides better flavor and texture.
How do I prevent my crust from getting soggy?
Pre-baking the crust is key to keeping it crisp.
What if I don’t have pumpkin spice?
Use a mix of cinnamon, nutmeg, ginger, and cloves in the amounts listed above.
How long does the pie last?
Stored in the fridge, it lasts 4 days. If frozen, up to 3 months.
Pumpkin Pie with Graham Cracker Crust
This Pumpkin Pie with Graham Cracker Crust is a rich and creamy fall dessert that’s easy to make! A buttery graham cracker crust pairs perfectly with a spiced pumpkin filling, creating a warm and comforting holiday favorite. Perfect for Thanksgiving or any cozy gathering! 🥧🍂
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes (including chilling)
- Category: Dessert
- Method: Baked
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 12 crackers)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Pumpkin Pie Filling:
- 1 can (15 oz) pumpkin purée
- ¾ cup brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
For Topping (Optional):
- Whipped cream
- Ground cinnamon
Instructions
-
Make the Crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture into a 9-inch pie dish and bake for 8-10 minutes. Let cool.
-
Prepare the Pumpkin Filling:
- In a bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, and vanilla.
- Add cinnamon, ginger, nutmeg, cloves, and salt and mix until smooth.
-
Assemble & Bake:
- Pour the filling into the cooled crust.
- Bake for 45-50 minutes, or until the center is set but slightly wobbly.
- Let cool to room temperature, then chill for at least 2 hours before serving.
-
Serve & Enjoy:
- Top with whipped cream and sprinkle with cinnamon if desired.
- Slice and enjoy this creamy fall favorite!
Notes
- For a crunchier crust, bake it for 12 minutes instead of 10.
- To prevent cracks, let the pie cool slowly at room temperature before refrigerating.
- For a richer flavor, use homemade pumpkin purée.
Keywords: How to Make Pumpkin Pie with Graham Cracker Crust, Easy Pumpkin Pie Recipe ,Homemade Pumpkin Pie, Best Fall Dessert Recipe
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