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Easy Pumpkin Pie with Graham Cracker Crust

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Easy Pumpkin Pie with Graham Cracker Crust is a creamy, spiced dessert featuring a silky pumpkin filling and a buttery graham cracker base. It’s a quick, crowd-pleasing twist on the classic holiday pie, perfect for fall gatherings.

Ingredients

  • 1 (9-inch) prepared graham cracker crust (store-bought or homemade)
  • 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves (optional)
  • Whipped cream, for serving

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
  3. Pour the filling into the graham cracker crust, smoothing the top.
  4. Bake for 40–45 minutes, or until the center is set but slightly jiggly. A knife inserted near the center should come out mostly clean.
  5. Remove from the oven and allow the pie to cool completely at room temperature.
  6. Refrigerate for at least 2 hours before serving to allow the pie to fully set.
  7. Top with whipped cream just before serving, if desired.

Notes

Use homemade graham cracker crust made with 1 1/2 cups crushed graham crackers, 1/4 cup sugar, and 6 tbsp melted butter.Swap cinnamon, nutmeg, ginger, and cloves with 1 1/2 tsp pumpkin pie spice for convenience.Top with caramel drizzle or chopped pecans for extra flavor.To make mini pies, use mini crusts and bake for 20–25 minutes.Chill thoroughly before slicing for the cleanest cuts.

Nutrition

Find it online: https://cookibly.com/easy-pumpkin-pie-with-graham-cracker-crust/