Pumpkin Pie with Graham Cracker Crust

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This Pumpkin Pie With Graham Cracker Crust allows you to enjoy a delicious pumpkin pie from scratch without the work of making a pie crust! Creamy spiced pumpkin custard is nestled inside a sweet, buttery graham cracker crust for a fun twist on the classic.

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This graham cracker crust pumpkin pie is so good you may just skip the traditional recipe from here on out! In my opinion, the hardest part of any from-scratch pie recipe is making the crust. In theory, it seems like it should be simple. But in practice, one false move and you’ve got a tough, impossible-to-cut crust instead of light, flaky layers. I love this pumpkin pie with graham cracker crust because it eliminates that problem entirely!

Of course, we can’t forget that in addition to being easier, a graham cracker crust is also irresistible—I don’t know why we haven’t been using it for pumpkin pie all along! Other than the crust, this is a traditional pumpkin pie with all the cozy spices you expect and that signature creamy filling. When you see how easy it is to make this graham cracker crust pumpkin pie from scratch, you’ll never resort to store-bought pies again!

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Spiced
Skill Level: Easy

Standouts

• 3-Ingredient Crust: The graham cracker crust is simple but effective, requiring just three ingredients: graham crackers, sugar, and melted butter.
• Full of Fall Flavors: The filling is rich with spices like cinnamon, ginger, nutmeg, and cloves that epitomize the essence of fall.
• Make Ahead Friendly: Can be made up to 2 days in advance, easing your day-of preparations.
• Simple Ingredients: Aside from spices and pumpkin puree, this recipe uses basic ingredients like eggs and evaporated milk that are often already in your pantry.
• Foolproof Technique: The baking instructions are easy to follow, ensuring a pie that is mostly set with just a small jiggle in the center.
• Time-Efficient: With a prep time of 15 minutes and a total time of a little over 2 hours, this pie doesn’t require an entire day in the kitchen.

Ingredients to make graham cracker crust Pumpkin Pie

FOR THE GRAHAM CRACKER CRUST

• Graham crackers: You’ll need 12 full sheets.
• Granulated sugar: Not just for sweetness—the sugar also helps bind the crust.
• Melted butter: I recommend unsalted butter.

FOR THE PUMPKIN PIE FILLING

• Whole eggs and a yolk: Let these come to room temperature.
• Light brown sugar: Dark brown sugar has a stronger flavor, so I recommend sticking with light brown sugar.
• Pumpkin pie spice: Feel free to use store-bought, make a batch of my Homemade Make Pumpkin Pie Spice, or just add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of cloves to the batter.
• Salt: Just a bit for balance.
• Pumpkin puree: You can use homemade pumpkin puree if you’d like, but store-bought is just fine.
• Evaporated milk: To keep things light, I use evaporated milk instead of heavy cream.

Popular substitutions & additions

• Use a traditional pie crust. Want to go the traditional route and skip the graham cracker crust? You can absolutely use a store-bought or homemade pie crust for this pumpkin pie.
• Make a gingersnap crust. Swap out the graham crackers for thin, crispy gingersnap cookies to double-down on the cozy flavor.
• Swap in butternut squash puree. If you can’t find canned pumpkin—sometimes it sells out!—you can use canned butternut squash puree instead. It has a similar flavor and texture to pumpkin, making it a great substitute.
• Top it. Go traditional with a dollop of whipped cream, add some crunch with Candied Pecans, or go all out with a drizzle of caramel sauce. The possibilities are endless!

How to make Pumpkin Pie

The dessert might just be the easiest part of making Thanksgiving dinner! Here’s what you’ll need to do.

Make the graham cracker crust

1. Pulse the graham crackers and sugar in the bowl of a food processor.
2. Add the melted butter.
3. Pulse again until the mixture resembles wet sand.
4. Transfer the crumbs to a pie plate and press the mixture into an even layer on the bottom.
5. Continue to press the crumbs up the sides of the pan.
6. Bake the crust until it’s lightly golden brown, and let it cool before you add the filling.

Prepare the pumpkin pie filling and Bake

1. Whisk together the eggs, egg yolk, and brown sugar in a large bowl.
2. Add the spices and salt; whisk until they’re incorporated.
3. Add the pumpkin puree and evaporated milk.
4. Whisk until the mixture is completely smooth.
5. Carefully pour the pumpkin mixture into the prepared crust.
6. Bake until the pie is mostly set, with only a little bit of jiggle in the very center. Cool before serving.

Tips for making the best Graham Cracker Crust Pumpkin Pie

1. Firmly press the crust mixture into the pan. Use a flat-bottomed glass or measuring cup to firmly press the graham cracker mixture into the pie pan. This will help make sure it is evenly distributed and compacted so it doesn’t fall apart when you slice into it.
2. Know when the pie is done. The pie is done when the center only jiggles a little bit—look for jiggling like Jello, not flowing like a liquid. If you overbake it, the filling will dry out, and it won’t have the creamy texture you want.
3. Don’t eat it warm. Custard-based desserts aren’t the kind of thing you want to eat piping hot out of the oven, so be sure to plan for the necessary cooling time. The filling will run and ooze everywhere if you try to slice it too soon, and it’s not very pleasant to eat either.

How to store & reheat Pumpkin Pie

Store pumpkin pie tightly covered in the pan, or transfer leftovers to an airtight container. You can eat it chilled or let it come to room temperature before enjoying it.

How long will Pumpkin Pie last in the fridge?

Pumpkin pie will last for 3 to 4 days in the refrigerator. That said, I don’t recommend making it more than a day or two in advance for a party—this will ensure it’s at peak freshness!

Can I freeze Pumpkin Pie made With Graham Cracker Crust?

Yes, you can freeze pumpkin pie with graham cracker crust. Make sure to let it cool completely before wrapping it tightly in plastic wrap, followed by a layer of foil. (Or if you’re freezing leftovers, just pop them in an airtight container.) Freeze it for up to 2 months, then thaw it in the refrigerator before serving.

Frequently asked questions

Give a holiday classic a brand new spin by making your Thanksgiving pumpkin pie with graham cracker crust! It’s the easiest way to make pumpkin pie from scratch, and your guests will love the pairing of spiced pumpkin custard with the sweet, crisp graham cracker base. This recipe is a winner!

More pie recipes:

• Vegan Pumpkin Pie
• Easy Pecan Pie
• Easy Apple Pie
• Peanut Butter Ice Cream Pie
• Cranberry Apple Mini Pies
• Mini Pumpkin Pies
• Rose Apple Pie

If you try this feel good Pumpkin Pie with Graham Cracker Crust recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Pumpkin Pie with Graham Cracker Crust

This pumpkin pie with a graham cracker crust is the ultimate fall dessert. It's creamy, filled with all the flavors of fall, and perfectly spiced.

5 from 13 votes

Author Yumna Jawad

Servings 8 servings

Course Dessert

Calories 196

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

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Ingredients

  

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For the Crust:

• ▢ 12 full sheets of graham crackers
• ▢ 2 tablespoons granulated sugar
• ▢ 6 tablespoons unsalted butter melted

For the filling:

• ▢ 2 eggs room temperature
• ▢ 1 egg yolk room temperature
• ▢ ¾ cup packed light brown sugar packed
• ▢ 2 teaspoons pumpkin pie spice
• ▢ ¼ teaspoon salt
• ▢ 1 (15-ounce) can pumpkin puree
• ▢ 1 (12-ounce) can evaporated milk

Instructions

• Preheat the oven to 350˚F. Place the graham crackers and sugar in the bowl of a food processor and process until fine crumbs form. Add butter and pulse until the mixture resembles wet sand. Transfer the crumbs to a 10-inch pie plate and press into an even layer on the bottom and sides of the pan. Bake for 5 minutes, or until lightly golden brown. Let cool on a wire rack before proceeding with the filling.
• While the crust cools, preheat the oven to 425˚F.
• Once the crust has cooled, add eggs, egg yolk and brown sugar to a large bowl. Whisk by hand until the mixture is well combined, about 2 minutes. Add cinnamon, ginger, nutmeg, cloves and salt, and whisk until incorporated.
• Add pumpkin puree and evaporated milk and whisk until smooth.
• Pour the pumpkin mixture into the prepared crust and bake at 425˚F for 15 minutes. Reduce the heat to 350˚ and continue to bake for 35-40 minutes, or until the pie is mostly set, with a small amount of jiggle in the very center. Remove from the oven and let cool for 1 to 2 hours to set before serving. If you make the pie ahead, refrigerate it for up to 2 days before serving.

Equipment

• Glass Pie Plate
• Food Processor
• Measuring Cups and Spoons
• Mixing Bowl Set
• Balloon Whisk

Nutrition

Calories: 196kcal, Carbohydrates: 25g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 88mg, Sodium: 173mg, Potassium: 54mg, Fiber: 0.1g, Sugar: 23g, Vitamin A: 375IU, Vitamin C: 0.1mg, Calcium: 34mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Dessert