Pumpkin Pie with Graham Cracker Crust
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:
- 15 oz can of pumpkin purée
- 14 oz 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 - use thin pieces of foil to cover the crust if it starts to get too brown during baking.
- 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.
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