Easy Pumpkin Pie with Graham Cracker Crust

Why You’ll Love This Recipe

This pie skips the fuss of traditional pastry by using a graham cracker crust, which perfectly complements the silky pumpkin filling. It’s simple enough for beginners yet elegant enough for holiday gatherings. The creamy pumpkin custard bakes beautifully, and the graham cracker crust adds a sweet crunch that pairs wonderfully with whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Prepared graham cracker crust (store-bought or homemade)

• Pumpkin purée (not pumpkin pie filling)

• Sweetened condensed milk

• Eggs

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Ground cloves (optional)

• Whipped cream, for serving

Directions

1. Preheat oven to 350°F (175°C).

2. In a large bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, and spices until smooth.

3. Pour the filling into the graham cracker crust, spreading evenly.

4. Bake for 40–45 minutes, or until the center is set but still slightly jiggly.

5. Remove from oven and cool completely at room temperature.

6. Refrigerate for at least 2 hours before serving.

7. Top with whipped cream before serving.

Servings and timing

Serves 8 slices.
Prep time: 10 minutes
Cook time: 45 minutes
Chill time: 2 hours
Total time: About 3 hours

Variations

• Add a cream cheese swirl for extra richness.

• Sprinkle chopped pecans or candied ginger on top before baking.

• Swap the spices for pumpkin pie spice for a quick alternative.

• Use a chocolate graham cracker crust for a deeper flavor.

• Top with caramel drizzle for added sweetness.

Storage/Reheating

Store pumpkin pie covered in the refrigerator for up to 4 days. For longer storage, freeze the pie (without whipped cream) for up to 2 months. Thaw overnight in the refrigerator before serving. Pumpkin pie is best served chilled and does not require reheating.

FAQs

Can I use a homemade graham cracker crust?

Yes, a homemade crust made with crushed graham crackers, sugar, and melted butter works perfectly.

Can I make this recipe ahead of time?

Absolutely—pumpkin pie is best made a day in advance so it has time to chill and set.

Can I use evaporated milk instead of condensed milk?

Not in this recipe—sweetened condensed milk adds both sweetness and creaminess, which evaporated milk cannot replace directly.

How do I know when the pie is done?

The center should be set but still slightly jiggly, and a knife inserted near the center should come out mostly clean.

Can I use pumpkin pie filling instead of purée?

No, pumpkin pie filling already has sugar and spices, which would throw off the recipe.

Do I need to blind bake the graham cracker crust?

No, the crust bakes along with the filling and comes out perfectly golden.

Can I make this recipe dairy-free?

Yes, use dairy-free sweetened condensed milk and a plant-based whipped topping.

What’s the best way to cut clean slices?

Chill the pie thoroughly, then slice with a sharp knife dipped in hot water and wiped clean between cuts.

Can I add whipped cream before refrigerating?

It’s best to add whipped cream just before serving to keep it fresh and fluffy.

Can I make mini pumpkin pies with this recipe?

Yes, divide the filling among mini graham cracker crusts and reduce the baking time to about 20–25 minutes.

Conclusion

Easy Pumpkin Pie with Graham Cracker Crust is the ultimate shortcut dessert for fall and holiday gatherings. With its creamy spiced filling and sweet, buttery crust, it’s both simple and impressive. Perfect for Thanksgiving or any cozy occasion, this pie brings classic pumpkin flavor with a no-fuss twist.

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