Pumpkin Pie with Graham Cracker Crust Recipe
This pumpkin pie recipe uses a graham cracker crust and traditional pumpkin pie filling made with pumpkin puree and pumpkin pie spice.
Servings: 8 servings
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
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
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