This pumpkin pie with graham cracker crust is the easiest pumpkin pie recipe you'll ever make! This favorite fall pie has the prefect amount of pumpkin spice that pairs perfectly with the buttery graham cracker crust. Forget the stress of regular pie crust and try this easy recipe for your Thanksgiving dinner!
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Table of contents
- Why You’ll Love This Pumpkin Pie With Graham Cracker Crust!
- Love Pumpkin Recipes! Try These Next!
- Equipment Needed
- Key Ingredients
- Step-By-Step Instructions
- Serving Suggestion
- Does A Graham Cracker Crust Need To Be Pre Baked?
- Expert Tips
- How Do You Keep A Pumpkin Pie From Cracking On Top?
- Can Pumpkin Pie Be Made Ahead?
- Substitutions And Additions
- Storage Recommendations
- Love Holiday Desserts? Try These Next!
Why You’ll Love This Pumpkin Pie With Graham Cracker Crust!
Classic pumpkin pie is a must during the holiday season. However, traditional pie crust is difficult to make and takes hours for it to chill before you can even make your pies. The solution is an easy homemade graham cracker crust that is delicious and pairs perfectly with the creamy pumpkin filling!
The best part about using a graham cracker crust recipe for pumpkin pie is that you do not need a rolling pin to roll out the pie shell or pie weights for the blind baking! This crust comes together in just a few minutes and is ready to pop in the oven.
Love Pumpkin Recipes! Try These Next!
Equipment Needed
food processor- this is a great processor that can easily pulverize crackers or nuts among other handy kitchen jobs.
9 inch pie plate- perfectly holds the full amount of pumpkin filling this recipe makes. An 8 inch plate may not hold the full amount. A 10 inch pie pan will probably work too but the baking time will need to be adjusted slightly.
Key Ingredients
pumpkin- make sure to buy canned 100% pure pumpkin and not pumpkin pie filling which already has sugar and spices added.
graham crackers- make your own graham cracker crumbs with sheets of graham crackers.
butter- unsalted butter is the binder that holds the crust together. While this may seem like a lot it is important to have the correct ratio of butter and graham cracker crumbs to keep the crust from crumbling.
Step-By-Step Instructions
Preheat the oven to 350° F.
Start by grinding the graham crackers in a food processor to make fine crumbs. You will need 15-16 sheets of graham crackers to equal 2 cups.
Once the graham crackers are finely ground, add to a bowl with the melted butter, brown sugar and cinnamon. Stir well so the crumbs absorb the butter. The mixture should have the texture of wet sand.
Press the crumb mixture into a 9 inch pie plate. Use a cup with a flat bottom or a measuring cup to press the crumbs against the sides and bottom of the plate. Use your fingers to make a clean edge.
Bake the graham cracker crust for 10 minutes before adding the filling.
While the crust is cooling make the pumpkin pie filling by mixing the pumpkin puree, eggs and egg yolk, brown sugar, sugar, evaporated milk and spices.
Pour the pumpkin mixture into the prebaked graham cracker pie crust. Carefully place the pie plate in the oven without spilling the pie filling. Bake in the preheated oven for 50-60 minutes. At the halfway point cover the pie crust with aluminum foil or pie crust shields to prevent the crust from over browning.
Keep a close eye on your pie when it is close to the baking time. To tell if a pumpkin pie has finished baking, you will want to gently shake the pie plate. Look to see if the edges are set but the center is just slightly jiggly. You can also stick a knife into the center of the pie and if it comes out clean it is ready to come out of the oven.
Make sure you have plenty of time for your homemade pumpkin pie to cool. Set the pie on a wire rack to cool for at least 4 hours. If you are making this ahead make sure to cover the pie and refrigerate until ready to serve.
Serving Suggestion
Pumpkin pie is best when it has cooled completely. You can serve at room temperature or chilled. Serve this delicious pumpkin pie with whipped topping or vanilla ice cream. Try this recipe for the best Homemade Whipped Cream!
Does A Graham Cracker Crust Need To Be Pre Baked?
It does not have to be pre baked, however, I strongly recommend this because it will help prevent a soggy crust. If you simple do not have time or forget to pop it in the oven the pie will still taste great but the crust will be a little softer.
Expert Tips
- Cover the edges of the pie crust with a pie crust shield after the first 30 minutes of baking. This prevents the pie crust from over browning. If you do not have a pie crust shield you can easily make one with strips of aluminum foil.
- To tell if a pumpkin pie is ready to come out of the oven give the pie a gentle shake. It should be set around the edges but have a slight jiggle in the center. This test will prevent you from having to leave any marks on your perfect pie!
- Make sure you plan your pie in advance. While this easy graham cracker crust saves a lot of time compared to a pastry crust, the pie will still need several hours to cool before serving.
How Do You Keep A Pumpkin Pie From Cracking On Top?
There are a few reasons why a pie can crack on top. One reason is that it over baked, so make sure you check your pie frequently before the recommended bake time.
Another reason it may have cracked is that it cooled too quickly. To prevent this you can turn the oven off when the pie has finished baking and leave the oven door ajar. Let the pie cool gradually as the oven temperature reduces. Leave the pie in the oven for 10 minutes. And never try to force a pie to cool by sticking a warm pie in the refrigerator!
Can Pumpkin Pie Be Made Ahead?
If you want to get ahead start on your Thanksgiving meal, this pumpkin pie recipe is perfect to make the day ahead. Because it needs to cool and can be eaten chilled make the pie the day before Thanksgiving to give more room in your oven for the turkey! Just remember to cool completely on the kitchen counter and wrap well before placing in the refrigerator. Pie may get a little condensation on the top but you can blot that with a paper towel and have a perfectly beautiful pie for your holiday celebration!
Substitutions And Additions
spices- If you do not already have these spices on hand you can substitute by using 2 teaspoons of pumpkin pie spice in the pumpkin filling instead of cinnamon, allspice, ginger, cloves and nutmeg.
graham crackers- if you do not have a food processor to make your own graham cracker crumbs you can buy pre ground graham cracker crumbs. They are usually in the baking isle of your local grocery store. Or to save even more time you can buy a store-bought graham cracker crust and just add the creamy pumpkin pie filling.
Storage Recommendations
Once the pumpkin pie has completely cooled it can be wrapped in aluminum foil or placed in an airtight container for up to 4 days.
Pumpkin pie can also be frozen for up to 2 months.
Love Holiday Desserts? Try These Next!
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Pumpkin Pie With Graham Cracker Crust
Equipment
- 9 inch pie plate
Ingredients
Graham Cracker Crust
- 15-16 sheets graham cracker, 2 cups
- 4 tablespoons brown sugar
- 8 tablespoons unsalted butter, melted
- ¼ teaspoon cinnamon
Pumpkin Pie Filling
- 1 15 ounce can pumpkin puree (pure pumpkin)
- 1 12 ounce can evaporated milk
- 2 large eggs, plus 1 egg yolk
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ⅛ teaspoon nutmeg
Instructions
Graham Cracker Crust
- Preheat oven to 350° F.
- Snap apart the sheets of graham cracker and place inside the bowl of a food processor. Pulse several times until the crackers are finely ground. Measure to make sure the crumbs are 2 cups.
- Add the graham cracker crumbs, brown sugar, melted butter and cinnamon to a mixing bowl. Combine the ingredients so the crumbs absorb the butter. The mixture will look like wet sand.
- Pour the graham cracker mixture into a 9 inch pie plate. Use a small jar or measuring cup to press the graham cracker crumbs against the bottom and sides of the plate to form the crust. Make sure the crumbs go up the sides to the edge of the pie plate in order to hold all of the pumpkin filling. Use your fingers to even out the top edge of the crust.
- Bake the crust in the preheated oven for 10 minutes.
- When the crust has finished baking, prepare the filling. Add the pumpkin puree, evaporated milk, eggs, egg yolk, brown sugar, white sugar, cinnamon, allspice, ginger, cloves and nutmeg to a large mixing bowl. Stir well to make sure the ingredients are incorporated.
- Pour pumpkin pie filling into the prebake crust.
- Bake in preheated oven for 50-60 minutes. After the first 30 minutes cover the crust with pie crust shields or make your ow with aluminum foil. This will prevent the pie from over browning.
- Continue to check the pie before suggested bake time. To see if it has finished baking gently shake the pie. It should be set on the edges but have a slight jiggle in the center of the pie. You can also check with a knife by inserting it into the center and be clean when removed.
- When pie has finished baking remove from oven and cool on a wire rack. The pie will need at least 4 hours to cool. If making ahead wrap and place in the refrigerator.
- Serve chilled or at room temperature with a dallop of whipped cream or vanilla ice cream.
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