Description
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
-
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