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Pumpkin Pie with Graham Cracker Crust

Learn how to make pumpkin pie with a graham cracker crust. Discover tips, variations, and a step-by-step recipe for a delicious twist

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! 🥧🍂

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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