Pumpkin pie with graham cracker crust is a delicious variation on the traditional holiday pie recipe. A creamy, sweet but perfectly spiced pumpkin filling sits on top of crispy graham crust for a winning end to Thanksgiving or Christmas dinner!
Post may contain affiliate links. As a member of the Amazon affiliate program, I may earn a small commision from qualifying purchases. To read my affiliate policy, click here.
As my pal Charlie Brown says, “It seems another holiday is upon us.”
And indeed, while it is not quite here just yet, the holiday season is approaching like a speeding train.
Whether or not you are ready to think about it, it’s time to start talking turkey….
and pumpkin pie.
Such a classic but I hate making homemade crust and storebought crust is ok but lackluster at the end of a holiday dinner.
Enter pumpkin pie with a graham cracker crust!
The recipe you absolutely need in your life this Thanksgivng and Christmas!
Why Make Pumpkin Pie with a Graham Cracker Crust
Look traditional pumpkin pie with regular pie crust is great, but blind baking pie crust and making homemade pie dough can be a pain.
Graham cracker crust is:
- much easier to make than pie dough
- crunchy with a nice textural contrast to the creamy pie filling
- super tasty with pumpkin pie filling
Ingredients and Kitchen Supplies
To make this you’ll need a set of ingredients for the pumpkin pie filling itself and another for the crust.
For the graham cracker crust you’ll need:
- Graham cracker crumbs– You can buy a box of graham cracker crumbs in the grocery store or online here and save yourself the trouble of crushing your own.
- Butter– Unsalted melted butter
- Sugar– Either granualted or light brown works for this particular pie.
- Salt
For the pumpkin pie filling you’ll need:
- Sugar– I have used both granulated and light brown sugar in this recipe and either work.
- Seasonings– Pumpkin pie spice, cinnamon, black pepper (trust me!), and salt
- Eggs
- Pumpkin puree– Make sure you are using pumpkin puree and NOT pumpkin pie filling.
- Evaporated milk
Kitchen tools you’ll need include:
- Measuring cups and spoons
- Hand mixer
- Mixing bowls
- Deep dish pie plate or springform pan
- Kitchen thermometer– To check that the center of the pie has reached 180.
How to Make Pumpkin Pie with Graham Cracker Crust
1. Make the graham cracker crust.
Mix all the ingredients for the graham cracker crust together until mixture has the texture of wet sand.
Press the graham cracker mixture into a pie plate or springform pan you’ve sprayed liberally with nonstick spray.
Bake the crust for 6 to 8 minutes at 350 degrees.
Remove from the oven and let it cool.
2. Make the pumpkin pie filling.
While the pie crust cools, put together the filling.
Add all the ingredients for the pumpkin pie filling to a large mixing bowl and beat them together with an electric mixer or whisk until they are well combined.
Scrape down the sides as needed.
3. Assemble and bake the pie.
Preheat the oven to 425 and set a casserole dish filled halfway with water on the bottom oven rack.
While the oven comes to temperature, pour the pie filling into the crust.
Place the pie in the oven on the middle rack, situated over the dish of water.
Bake the pumpkin pie at 425 for 15 minutes.
After 15 minutes, turn the heat down to 350 and bake for 40 more minutes or until the edges of the pie are set but the interior is still a bit jiggly.
4. Cool and enjoy!
Once the pie is set, let it cool in the oven with the door slightly opened for 15 minutes.
Open the door more and keep cooling it in the oven for another 15 minutes.
Then remove the pie from the oven and cool it on the counter until it reaches room temperature.
After the pie reaches room temperature, cover it tightly with foil or plastic wrap and refrigerate it for at least two hours.
Serve and enjoy!
Storing Leftovers
Store leftover pumpkin pie with graham cracker crust in the pie plate or springform pan, covered with aluminum foil or plastic wrap for up to 5 days.
Faqs
Can I substitute graham cracker crust for regular pie crust?
Yes in some pies! And pumpkin pie pairs perfectly with graham cracker crust.
Do I prebake the graham cracker crust for pumpkin pie?
I recommend prebaking the graham cracker crust for maximum crunch.
How do I prevent my crust from getting soggy?
Prebaking the crust until it is golden brown and letting it cool prior to filling it help keep the crunchy texture intact.
Should I eat pumpkin pie chilled or warm?
With its custard like filling, pumpkin pie is definitely meant to be enjoyed chilled!
Tips and Tricks
- If you have any questions about the graham cracker crust, check out my in depth guide on how to make the best graham cracker crust.
- The water bath and slow cooling helps prevent the pie from cracking. Pumpkin pie filling is kind of delicate.
- Check your pie a few times as it bakes. If you notice the graham cracker crust is getting too brown, cover the sides of the pie gently with foil.
- If your pie does crack, just cover it up with whipped cream and no one will ever know!
- Don’t skip the black pepper! Your pie won’t taste peppery at all. It just adds a little background of extra warmth that is absolute perfection.
Other Pumpkin Pie and Pumpkin Desserts
Looking for other pumpkin pies and pumpkin desserts? Here are a few favorites:
- Italian Style Pumpkin Cheesecake
- Pumpkin Hand Pies
- Boozy Pumpkin Sheet Cake
- Cinnamon Swirl Pumpkin Bread with Streusel Topping
- Boozy Pumpkin Spice Buttercream
- No Bake Pumpkin Cheesecake
- Easy Pumpkin Donuts (from Cake Mix)
Did you make this? Let me know!
Did you make this pumpkin pie with graham cracker crust or any other recipe on my site? Leave me a comment below and let me know how you liked it. And make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.
Ingredients
For the crust
- 2 cups of graham cracker crumbs
- 1 stick 8 tablespoons of unsalted butter, melted
- 2 tablespoons of sugar
- 1/8 teaspoon salt
For the filling
- 1 1/4 cup granulated sugar
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ tsp black pepper
- ½ teaspoon salt
- 2 large eggs
- 15 oz can pumpkin puree
- 12 oz can evaporated milk
Instructions
- Mix all the ingredients for the graham cracker crust together in a large bowl until the mixture has the texture of wet sand.
- Press the graham cracker mixture into a pie plate or springform pan you've sprayed liberally with nonstick spray.
- Bake the crust for 6 to 8 minutes at 350 degrees.
- Remove from the oven and let it cool.
- Set the crust aside.
- Add all the ingredients for the pumpkin pie filling to a large mixing bowl and beat them together with an electric mixer until they are well combined.
- Scrape down the sides as needed.
- Preheat the oven to 425 and set a casserole dish filled halfway with water on the bottom oven rack.
- While the oven comes to temperature, pour the pie filling into the crust and place the pie in the oven on the middle rack, situated over the dish of water.
- Bake the pumpkin pie at 425 for 15 minutes.
- After 15 minutes, turn the heat down to 350 and bake for 40 more minutes or until the edges of the pie are set but the interior is still a bit jiggly.
- Once the pie is set, let it cool in the oven with the door slightly opened for 15 minutes.
- Open the door more and keep cooling it in the oven for another 15 minutes.
- Then remove the pie from the oven and cool it on the counter until it reaches room temperature.
- After the pie reaches room temperature, cover it tightly with foil or plastic wrap and refrigerate it for at least two hours.
- Serve and enjoy!
Notes
Nutrition
Leave a comment