Our super easy Pumpkin Pie with Graham Cracker Crust is a delicious dessert recipe for this holiday season! Made with real, simple ingredients and can be prepped ahead of time. The whole family is going to love this classic pumpkin pie this Thanksgiving Day!
The Best Pumpkin Pie with Graham Cracker Crust
A traditional pumpkin pie has been a family favorite dessert for years! We have perfected everything from an Easy Pumpkin Pie to a Dairy-Free Pumpkin Pie and a Gluten-Free Pumpkin Pie, now it was time to try a homemade graham cracker crust. You can definitely make a pumpkin pie in a store-bought graham cracker crust, but we highly recommend taking about 15 minutes to follow our tutorial on how to make graham cracker crust. It is such a simple process and totally worth it!
Looking for Individual Servings of Pumpkin Pie?
If you love those pumpkin pie flavors as much as we do, you definitely need to try our Pumpkin Pie in a Cup!
What You Will Need
- graham crackers – just pick-up your favorite variety of graham crackers (regular, whole wheat graham crackers, gluten-free graham crackers, any will work) at your local grocery stores.
- unsalted butter – adds all the best flavor and holds those graham cracker crumbs together.
- kosher salt – just a pinch in the crust and the pie filling!
- granulated sugar & brown sugar – this combination adds an amazing touch of sweetness.
- pumpkin puree – option to pick-up a store-bought pumpkin purée or learn how to make pumpkin puree at home.
- sweetened condensed milk – an essential ingredient for any pumpkin pie recipe!
- egg – great for helping create the perfect texture and structure for your pie.
- pumpkin pie spice – love making homemade pumpkin spice with those classic flavors coming from ground cinnamon, ground nutmeg, ground cloves, ground ginger, and ground allspice.
- vanilla extract – just a splash for that added flavor!
How To Make Pumpkin Pie with Graham Cracker Crust
The first steps to making this easy recipe are to gather all of the basic ingredients. Then put the graham crackers in a large plastic bag and use a rolling pin to crush them into fine crumbs. You can also use a food processor or blender to do this.
Now put the graham cracker crust ingredients in a mixing bowl and stir to combine, creating a texture similar to wet sand. Use your hands or the bottom of a measuring cup to press the crust in the bottom and up the sides of the pie plate. Bake the crust in a preheated oven at 350 degrees F for 10 minutes.
While the crust bakes, place all of the pumpkin filling ingredients in a medium bowl and mix to fully combine.
Pour the creamy pumpkin pie filling into the pre-baked pie crust. Move the whole pie back into the oven to bake for 1 hour or until the center of the pie is fully cooked.
Carefully remove the cooked pie, set on a wire rack, and let cool before serving.
Pro Tip
Keep it simple and buy store-bought whipped cream to serve on top of your pumpkin pie or learn how to make homemade whipped cream by tossing some heavy cream, sugar, and a little bit of vanilla extract in a stand mixer. It only takes a few minutes and is SO GOOD!
Storage
If you have any leftover pumpkin pie, cover in plastic wrap or aluminum foil and store in the fridge for 3-4 days. It can also be transferred to an airtight container, if you prefer.
Recipe FAQs and Tips
- Should graham cracker crust be pre-baked? Pre-baking the graham cracker crust will help hold it together and be less crumbly. So we highly recommend taking the 10 minutes to bake before adding your pie filling.
- Can you bake a pie in a premade graham cracker crust? Absolutely! A pie can easily be made in a store-bought graham cracker crust or make your own graham cracker crust ahead of time for your favorite pie recipe.
- Make Ahead of Time: This pumpkin pie with graham cracker crust recipe can easily be made 1-2 days ahead of time. Simply make, bake, and store in the fridge until ready to serve!
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Pumpkin Pie with Graham Cracker Crust
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Our quick and easy Pumpkin Pie with Graham Cracker Crust is the perfect holiday dessert that the whole family is going to love!
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham crackers, crushed
- 6 tablespoons butter, melted (vegan or regular butter)
- pinch of kosher salt
- 3 tablespoons granulated sugar
- 1 tablespoon light brown sugar
Pie Filling:
- 15oz can of pumpkin purée
- 14oz can of sweetened condensed milk
- 1 egg
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- pinch of kosher salt
Serving Suggestion: whipped cream (regular or dairy-free)
Instructions
- Prep: Preheat oven to 350 degrees F.
- Crust: Place all of the crust ingredients in a large bowl and mix to fully combine. Transfer this crust mixture to a pie pan and use your hands to press it down in the bottom and up the sides of the pan. Move the pan to the oven to bake for 10 minutes. Carefully, remove and let cool slightly at room temperature.
- Pie Filling: While the crust bakes, put all of the pie filling ingredients in a large bowl. Mix to combine. Pour the filling on top of the graham cracker crust after it has baked. Move the entire pie back to the oven to bake for 1 hour.
- Cool + Serve: Let the pumpkin pie cool to room temperature and serve with whipped cream on top.
Notes
- Dairy Free: use a plant-based butter and dairy-free sweetened condensed coconut milk.
- Gluten Free: use your favorite gluten-free graham crackers.
- Pumpkin Purée: option to use canned pumpkin purée or learn how to make pumpkin purée at home.
- Crust: you can simplify this recipe card by picking up a store-bought crust, but you can also learn how to make graham cracker crust in your own kitchen – so easy!
- Storage: leftover pie can be covered in plastic wrap or transferred to an airtight container and kept in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 246
- Sugar: 30.4 g
- Sodium: 144.7 mg
- Fat: 10.4 g
- Carbohydrates: 34.7 g
- Protein: 4.8 g
- Cholesterol: 45.9 mg
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