This version of pumpkin pie stands out for its simplicity and irresistible texture contrast. The graham cracker crust adds a touch of caramel-like sweetness and crunch, offering a delicious alternative to the traditional pastry crust. It’s also easier and quicker to prepare, making it perfect for both beginner bakers and busy cooks. The smooth pumpkin filling is infused with warm spices like cinnamon, nutmeg, and ginger, giving you that comforting, homemade taste everyone craves in the fall.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the graham cracker crust:
Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
For the pumpkin filling:
Canned pumpkin puree
Sweetened condensed milk
Eggs
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Directions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crust mixture into a 9-inch pie pan, making sure it’s evenly spread across the bottom and up the sides.
Bake the crust for 8-10 minutes. Remove and let cool slightly.
In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
Pour the filling into the prepared crust.
Bake for 45-50 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
Let the pie cool completely, then refrigerate for at least 2 hours before serving.
Servings and timing
This recipe makes 8 servings. Preparation time: 15 minutes Cook time: 50 minutes Cooling and chilling time: 2 hours 30 minutes Total time: approximately 3 hours 35 minutes
Variations
Crust alternatives: Use chocolate graham crackers or crushed gingersnap cookies for a spiced twist.
Dairy-free: Substitute sweetened condensed milk with a dairy-free version and use plant-based butter.
Mini pies: Make individual servings by pressing crust into muffin tins and adjusting the bake time.
Maple flavor: Add a tablespoon of maple syrup to the filling for extra depth.
Extra spice: Increase the cinnamon or add pumpkin pie spice for a bolder flavor.
Storage/Reheating
Store any leftover pumpkin pie in the refrigerator, covered, for up to 4 days. To freeze, wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. To reheat individual slices, microwave for 20–30 seconds or warm in a 300°F oven for about 10 minutes.
FAQs
What makes graham cracker crust better than traditional pie crust?
Graham cracker crust is easier to make and adds a sweet, crunchy texture that complements the creamy filling.
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance and stored in the fridge until ready to serve.
Is canned pumpkin the same as pumpkin pie filling?
No, canned pumpkin is pure pumpkin puree, while pie filling contains added sugar and spices.
Can I use homemade pumpkin puree?
Yes, just make sure it’s well-drained and smooth to match the texture of canned pumpkin.
What can I use instead of sweetened condensed milk?
You can use a mix of evaporated milk and sugar, or try a dairy-free sweetened condensed milk.
How do I know when the pie is done?
The center should be set and a toothpick inserted near the middle should come out mostly clean.
Why did my pie crack on top?
Cracks can happen if the pie is overbaked or cools too quickly. Let it cool gradually at room temperature.
Can I use pumpkin pie spice instead of individual spices?
Yes, use 1½ to 2 teaspoons of pumpkin pie spice in place of cinnamon, nutmeg, and ginger.
Can I make the crust gluten-free?
Yes, use gluten-free graham crackers or a gluten-free cookie alternative.
How long should I let the pie chill before serving?
Chill the pie for at least 2 hours to let it fully set and enhance the flavor.
Conclusion
Pumpkin Pie with Graham Cracker Crust is a deliciously easy and satisfying take on a beloved fall dessert. With its crunchy crust and silky pumpkin filling, it delivers classic seasonal flavor with less fuss and more flair. Whether you’re baking for a holiday feast or a cozy night in, this pie is sure to impress.
This Pumpkin Pie with Graham Cracker Crust offers a cozy, seasonal twist on the traditional dessert. With a crunchy graham cracker base and a creamy, spiced pumpkin filling, it’s an easy and satisfying treat perfect for fall gatherings or Thanksgiving.
Author:Catherine
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:3 hours 35 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand.
Press the crust mixture into a 9-inch pie pan, evenly across the bottom and sides.
Bake the crust for 8–10 minutes, then remove and let cool slightly.
In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
Pour the filling into the prepared crust.
Bake for 45–50 minutes, or until the center is set and a toothpick inserted near the center comes out clean.
Let the pie cool completely at room temperature.
Refrigerate for at least 2 hours before serving.
Notes
Use chocolate graham crackers or gingersnaps for a flavor variation in the crust.To make dairy-free, use dairy-free sweetened condensed milk and plant-based butter.Add 1 tablespoon of maple syrup to the filling for extra flavor depth.Substitute 1½ to 2 teaspoons pumpkin pie spice for the individual spices if desired.Let the pie chill thoroughly before serving for best texture and flavor.
