Easy Pumpkin Pie with Graham Cracker Crust Recipe
Your family will love this Homemade Pumpkin Pie with a buttery graham cracker crust! It’s simple to make and perfect for Thanksgiving dinner.
I just absolutely love making this creamy pumpkin pie recipe during the holiday season! Traditional pumpkin pie uses a traditional pie crust made with butter and flour. I switched things up a bit with delicious pumpkin pie recipe!
The creamy pumpkin filling is pretty standard (because you don’t want to mess with perfection). But I make this easy pumpkin pie recipe is made extra special with the addition of a super crunchy homemade graham cracker crust!
For the pumpkin pie filling, I deviated from the traditional approach just a tiny bit. We use heavy cream, a bit of milk, brown sugar, ginger and cinnamon for a rich, creamy filling. I love to bake the smooth pumpkin pie filling until it’s a bit golden brown on top. Browning the pumpkin custard filling adds extra depth of flavor which pairs so well with the buttery crunch of the graham cracker crumbs!
You have some options when making your homemade graham cracker crust. You can pulse the graham crackers in a food processor. Or you can put them in a large Ziploc bag and roll over them with a rolling pin or use a mallet to crush them. I prefer a mixture of rough and fine crumbs because it gives some variety in texture. But the size of your crumbs is personal preference!
If you’d like to make another wonderful graham cracker crust pie for the season, I try out this Apple Pie with a graham cracker crust recipe from Front Range Fed!
Classic Pumpkin Pie Recipe Substitutions:
This easy recipe calls for simple ingredients, and there are several substitutions you can make! Here are a few suggestions:
- Of course, you can use a regular pie crust, or a premade graham cracker crust! There’s zero judgement here!
- Make this recipe gluten free by using gluten-free graham crackers for the crust! It turns out delicious.
- If you have pumpkin pie spice on hand, you can use it in place of my recommended seasonings (except the salt). You will need roughly 4 teaspoons of pumpkin spice for the filling.
- Yes, you can substitute fresh pumpkin puree if you have homemade pumpkin puree on hand!
Need another delicious dessert for the holidays? I recommend either this Pecan Pie Cheesecake, Pecan Cobbler, or Cranberry Buttermilk Pie.
Serving Suggestions:
I recommend serving your slice of pumpkin pie with whipped topping or vanilla ice cream! It’s also delicious topped by meringue (love the drama of those beautiful, stiff peaks against the golden filling), or pumpkin fluff!
Pumpkin dessert pair perfectly with any fall meal.
Storing Leftover Pumpkin Pie:
Cover your pie dish with plastic wrap or aluminum foil, and store in the refrigerator for up to 3 days.
Because it this is a custard pie, it is unsafe to leave out on the counter for long periods of time.
Easy Pumpkin Pie with Graham Cracker Crust
This pumpkin pie is made from scratch with a gorgeous, golden graham cracker crust!
Ingredients
For the crust:
- 12 graham crackers, crumbled (about 1.5 cups)
- 8 tablespoons unsalted butter, melted
- ¼ cup white sugar
- ½ teaspoon cinnamon
For the pie filling:
- 15 ounces pumpkin puree
- 1 cup heavy cream
- ⅔ cup brown sugar
- ½ cup milk
- 2 eggs
- 1 egg yolk
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Make the graham cracker pie crust: Combine graham cracker crumbles, melted butter, sugar and cinnamon. in small mixing bowl. Stir to combine until the crumbs are well coated with the butter.
- Grease a deep-dish pie plate. Press graham cracker mixture into bottom and sides of pie pan using bottom of measuring cup or small glass.
- Bake the pie crust for 10 minutes and remove from oven. Allow to cool completely before adding the filling.
- Make the filling: In a medium bowl, add remaining ingredients and whip to combine with a whisk. You can also use an electric mixer with a whisk attachment.
- Pour pumpkin pie filling into cooled graham crust, and smooth even with a rubber spatula.
- Bake the Pie: Bake pumpkin pie for 40 minutes.
- Pull out of oven and loosely tent with aluminum foil, then bake for an additional 20 minutes. This will help keep edges of the pie crust from browning too much.
- Cool and Serve: Pull from oven when the center of the pie is set and place on a wire rack. Let the pie cool at room temperature for 2 hours before slicing.
- Serve with whipped cream.
Notes
Use a store-bought graham cracker crust to save time!
If you have pre-mixed pumpkin pie spice on hand, you can substitute it for the cinnamon, ginger, nutmeg, allspice and cloves. You'll need roughly 4 teaspoons.
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 349Total Fat 22gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 8gCholesterol 108mgSodium 223mgCarbohydrates 36gFiber 2gSugar 24gProtein 4g
The nutrition for this recipe is calculated by an app and may be incorrect.
