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Pumpkin Pie with Graham Cracker Crust

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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.

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

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand.
  3. Press the crust mixture into a 9-inch pie pan, evenly across the bottom and sides.
  4. Bake the crust for 8–10 minutes, then remove and let cool slightly.
  5. In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
  6. Pour the filling into the prepared crust.
  7. Bake for 45–50 minutes, or until the center is set and a toothpick inserted near the center comes out clean.
  8. Let the pie cool completely at room temperature.
  9. 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.

Nutrition

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