Pumpkin Pie with Graham Cracker Crust
Updated Oct 24, 2025
This pumpkin pie recipe uses a graham cracker crust and traditional pumpkin pie filling made with pumpkin puree and pumpkin pie spice.
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Make my graham cracker crust pumpkin pie!
Every year, I tell myself I’m going to make pumpkin pie from scratch, and every year, it’s the crust that talks me out of it. I finally gave in and made this Pumpkin Pie with Graham Cracker Crust, and now I’m never going back. It’s got that classic creamy pumpkin filling with all the warm spices, just without the stress of making a traditional crust from scratch.
The Graham cracker crust gives the pumpkin pie this sweet, buttery flavor that honestly makes the whole pie better. It’s easier, quicker, and still feels like the real deal, the kind of dessert you can proudly serve at Thanksgiving without a single person missing the traditional version.
Happy Cooking!
– Yumna
Pumpkin Pie with Graham Cracker Crust Ingredients
- Pumpkin puree: Use canned or homemade pumpkin puree, not pumpkin pie filling.
- Graham crackers: I use regular honey-flavored graham crackers. Use any flavor you like!
- Dry ingredients: Just pumpkin pie spice and salt.
- Wet ingredients: Granulated sugar, light brown sugar, unsalted butter, whole eggs, egg yolk, and evaporated milk.
How to Make Pumpkin Pie with Graham Cracker Crust
Prepare the Pumpkin Pie Filling and Bake the Pie
Pumpkin Pie with Graham Cracker Crust Recipe
Ingredients
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 the 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 plate. Bake for 5 minutes, or until lightly golden brown. Let cool on a wire rack before you make the filling.
- While the crust cools, preheat the oven to 425˚F.
- Once the crust cools, add the eggs, egg yolk, and brown sugar to a large bowl. Whisk by hand until the mixture is well combined, about 2 minutes. Then, add the cinnamon, ginger, nutmeg, cloves, and salt, and whisk until incorporated.
- Add the 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 cool for 1–2 hours to set before serving.
Notes
- My Top Tip: Use a flat-bottomed glass or measuring cup to firmly press the graham cracker mixture into the pie pan. This helps prevent the crust from falling apart when you slice into it.
- Storage: Store the pie in the pie dish and cover it with aluminum foil, or transfer leftovers to an airtight container. It will last in the fridge for 3–4 days. Eat it chilled or let it come to room temperature before serving.
- Freezing: Wrap the pie tightly in plastic wrap, then a layer of foil. Or, place the pie in an airtight container. It will last in the freezer for up to 2 months. Thaw in the fridge before serving.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Use browned butter instead of regular butter. Watch it closely over medium heat for about 6–8 minutes. You’ll know it’s done browning when it gets foamy and has a nutty scent.
- Make a gingersnap crust. Swap out the graham crackers for thin, crispy gingersnap cookies for extra warmth and spice.
- Have fun with decorations! Top the pie with decorative cutouts made from pie dough, candied pecans, or a drizzle of caramel sauce. And, of course, serve with a dollop of whipped cream.
Recipe Tips
- 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 helps prevent the crust from falling apart when you slice into it.
- Use room-temperature eggs. The yolks are softer at room temperature and easier to incorporate into the batter.
- Don’t eat it warm. Custard-based desserts need plenty of time to set and cool. If you slice into the pie too soon, the filling will run.
- Cool completely before chilling. If you put the pie in the fridge while it’s still warm, the top could weep and the crust could get soggy.
FAQs
Yes, you can make it a day or two in advance. Be sure to store it in the fridge until you’re ready to serve.
The crust mixture probably didn’t bind enough. Make sure you use the correct amount of melted butter and mix it evenly with the graham cracker crumbs. Also, press the mixture firmly into the pie dish before baking to create a solid crust foundation.
No, it’s not safe to leave pumpkin pie out overnight. It needs to be refrigerated within 2 hours of baking, and it shouldn’t sit at room temperature for more than 2 hours when serving.
You may have undercooked the pie or used pumpkin puree with too much water. Make sure to cook the pie until mostly set with only a slight jiggle in the center. And if your pumpkin puree has excess water, strain it before you make the filling.
I don’t recommend it. This pumpkin pie recipe tastes best with evaporated milk. Evaporated milk is more concentrated and has less water content, which makes the filling richer and creamier. Regular milk could make the pie watery, less flavorful, and soggy.
Comments
Iโve made so many of her dishes and this one was by far the best! I am a big sucker for pumpkin pie and Iโve made so many dishes but this one is by far the best! This is 100% going to be a fall favorite for a long time!!!๐ Definitely something for you to try!!!!
Awww, thank you so much!! You’re so sweet! So glad you loved the pie!!
I made it and was so good. I am wondering if I can use sweetened condensed milk instead of milk and brown sugar!? What do you think?
Hi Amaal, I think that would work well! I haven’t tried it myself but sweetened condensed milk is a popular substitution for evaporated milk and sweetener.
Pumpkin pie in February?! Absolutely! It was perfectly sweetened and the graham cracker crust was the best with this recipe.
Love it!
I have a question about the sugar in the crust. In the ingredients list it says that the sugar is โmeltedโ. But, instruction 1 doesnโt tell how to melt the sugar. Looking forward to trying this recipe! Thank you ๐
Apologies, that is meant to be the butter melted, not the sugar. I edited the recipe accordingly. Thanks for letting me know!
Thank you. I made the pumpkin pie in the graham cracker crust this past weekend and it was yummy!
Yay, so glad you enjoyed it!
What is the quantities of this cinnamon, ginger, nutmeg, cloves? I just saw this in the instructions but they are not included in the ingredients
Thanks
Hi there! This recipe calls for pumpkin pie spice which is a blend of those spices but if you don’t have any of the blend on hand, you can just add 1 teaspoon ground cinnamon, ยฝ teaspoon ground ginger, ยผ teaspoon ground nutmeg, and a pinch of cloves to the batter.
Hello, looks good, but I was wondering the portions for pumpkin puree and evaporated milk, I don’t understand 115 ounces?
Hi there, the portions are 1 (15 ounce) can of Pumpkin puree and 1 (12 ounce) can of evaporated milk.
I buy my Graham crackers already made into crumbs. How many cups would I need?
Thanks
It would be about 1 1/2 cups of graham crackers crumbs.