This pumpkin pie with graham cracker crust is made with an easy graham cracker crust and a creamy and flavorful pumpkin pie filling.
This version is not only delicious but also incredibly easy to make. The graham cracker crust adds a sweet, crunchy texture that perfectly complements the smooth and creamy pumpkin filling.
One of the best things about using a graham cracker crust is its simplicity, it requires no rolling out of dough, just pressing the crumbs into your pie dish.
This makes it an excellent choice for both novice bakers and those short on time.
Our favorite way to serve this delicious pie is with a big dollop of whipped cream, caramel sauce, extra cinnamon, and chopped pecans on top. The bite is perfect and melts in your mouth!
If you like pumpkin desserts, check out our pumpkin pie cookies, chewy pumpkin cookies, pumpkin scones, mini pumpkin cheesecakes, and pumpkin bread with cream cheese frosting.
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Why this recipe works
- Texture- this pie has a creamy, silky filling that is made with sweetened condensed milk that creates a texture that melts in your mouth, complemented by a delicious, buttery graham cracker crust.
- Graham cracker crust- this pie is made with an easy 3 ingredient graham cracker crust that is buttery and delicious and makes this pie extra easy to make!
- Flavor- the spiced pumpkin filling and sweet, slightly salty crust create a delish blend of comforting and flavors that are perfect for fall and the perfect way to end a dinner.
- Sweetened condensed milk- using sweetened condensed milk in your pumpkin pie simplifies the ingredients and enhances the richness and creaminess. It adds sweetness and a velvety texture that complements the spiced pumpkin and crisp graham cracker beautifully.
- Ease- unlike traditional pastry dough that requires chilling and rolling, it can be quickly made by mixing crushed crackers with melted butter and pressing it into the pie dish.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and efficiently.
Full measurements are in the recipe card below.
For the crust
Graham crackers- you will need about 2 cups of graham crackers. If you don’t have graham crackers, you can use tea biscuits, vanilla wafers, and digestive biscuits.
Brown sugar- the sugar will add sweetness to the crust.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling
Pumpkin puree- when baking, it is recommended to use pure pumpkin puree rather than pumpkin pie filling, as the pumpkin pie filling contains added sugars and spices that can alter the taste and texture of your pie.
Eggs- use room-temperature eggs in this recipe.
Spices- I used ground ginger, nutmeg, and cinnamon for this recipe. You can add any of your favorite fall spices like cloves, allspice, and pumpkin spice.
Sweetened condensed milk- is the key ingredient to make this pie decadent and extra creamy! Use your favorite brand of sweetened condensed milk for this.
Kosher salt- the salt enhances the flavor of this pie.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Instructions
Preheat an oven to 180c (350f) and prepare a 9 inch pie pan on the side.
Make the crust: Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, brown sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan. Bake in a 180c (350f) preheated oven for 5-7 minutes. Remove from the oven and let it cool while you make the filling.
Into a large mixing bowl, add the pumpkin puree, eggs, sweetened condensed milk, and vanilla extract. Mix with a whisk until well combined.
Add the kosher salt, cinnamon, nutmeg, and ginger, and mix until well combined.
Carefully pour the filling onto the baked crust and bake in a 180c (350f) preheated oven in the third lower rack of the oven for 40-50 minutes or until the edges of the pie are fully set, and the middle seems jiggly.
Do not overbake this. The pie continues to bake when it cools down and will set completely in the fridge.
Let the pie cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
Top the pie with freshly made whipped cream, chopped pecans, a sprinkle of cinnamon, and caramel sauce if required. (I love adding caramel sauce, it gives it extra flavor, and it's so delicious!)
Expert Tips
- Avoid overmixing eggs. Mix eggs just until combined to avoid incorporating too much air into the filling which can cause cracks during baking.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Press Firmly into Pan. When forming your crust, press it firmly into the bottom and up the sides of your pie pan to ensure it holds its shape during baking.
- Release air bubbles by tapping the pan onto a flat surface.
- Don't overbake the pie! Bake the pie in a 180c (350f) preheated oven for 40-50 minutes or until the pie looks completely set on the edges and a bit wobbly in the middle. The pie will be set completely until it's cooled to room temperature.
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Cool gradually. After baking, let your pie cool gradually at room temperature before refrigerating it to prevent cracks in the filling from sudden temperature changes.
Faq's
Yes, you can definitely use store-bought pie dough. If you want to make this pie with store bought pie crust and don't want to do extra work, you can definitely use a store-bought crust.
Cutting pie, the right way is essential. To get even and clean cheesecake slices, make sure that you are using a serrated knife.
Our favorite way to cut pies and cakes is by dipping a long knife into hot water, Once the knife warms up, wipe off the excess water, and slice the cake. Dip and wipe the knife between every slice.
When preparing a graham cracker crust, prebaking is often recommended to ensure the crust holds together and achieves a delightful crunch.
Prebaking helps to set the crust, preventing it from becoming soggy when filled with various fillings.
Yes, you can bake a pie in a premade graham cracker crust. These crusts are designed to be versatile and can handle both no-bake and baked pie recipes.
Storing
Store this pie in the fridge covered tightly with plastic wrap for up to 4 days.
Freezing
First, allow the pie to cool completely and set in the fridge after baking. Once it's chilled, remove it from the pan and wrap it tightly in plastic wrap, ensuring no part of the cake is exposed to air.
Then, cover it with aluminum foil or place it in an airtight freezer bag for extra protection against freezer burn. Freeze for up to 3 months.
When you're ready to enjoy your pie, thaw it by moving it from the freezer to the refrigerator. Let it sit in the fridge for several hours or overnight until it's fully defrosted and ready to serve.
Make it in advance
You can make this pie in advance by baking it according to the instructions wrapping it with plastic wrap or foil, and store in the fridge for up to 3 days.
Or, bake it in a freezer friendly pie dish allow it to cool, and set it in the fridge according to the instructions, wrap it up in foil or plastic wrap, and freeze for up to 2 months.
Thaw at room temperature for a few hours or in the fridge overnight. This is perfect for prepping ahead when you have lots of dishes and desserts to make in a short amount of time!
Substitutions
Gluten-free- this recipe is really easy to turn gluten-free, simply replace the graham crackers with gluten-free graham crackers, or with gluten-free digestive biscuits.
Digestive biscuits- people outside of America usually don’t have graham crackers. You can use tea biscuits, vanilla wafers, and digestive biscuits.
Variations
Gingersnap- use gingersnap cookies for the crust instead of regular graham crackers!
Bourbon- add 2-3 tablespoons of your favorite bourbon for a delicious addition of flavor. The alcohol will evaporate, but the flavor or the bourbon will create a delicious pumpkin and bourbon-flavored pie.
Mini pies- you can make this into mini pies and bake them into a muffin pan just like I did with my mini pumpkin pies. You will need to bake these for less time, so keep your eyes on the pies.
Add-ins- add your favorite add-ins like chopped nuts (chopped pecans, chopped walnuts, chopped almonds, etc), chocolate chips in different flavors like white chocolate chips, dark chocolate chips, milk chocolate chips, etc.
Serving Tips
Whipped cream- make a simple whipped cream by using one of the recipes on my website or use store-bought whipped cream and add a dollop of whipped cream on each slice of pie.
Vanilla ice cream- serve a slice of this pie with a large scoop of vanilla ice cream. You can top the vanilla ice cream with caramel sauce or extra cinnamon for the best experience.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together.
- Rubber spatula.
- Star piping tip to pipe the whipped cream on top.
- Pastry bag for the whipped cream.
- 9 inch Pie pan
- Food processor
More pie recipes
No bake key lime pie- No-bake key lime pie is a refreshing dessert. Key lime pie is an easy recipe that comes together in under 20 minutes. It's refreshing, creamy, zesty, and delicious.
Cherry galette- This decadent and easy cherry galette is made with a buttery flakey crust and filled with a delicious cherry filling.
Apple crumble pie- This pie is made with a delicious spiced pie filling, topped with a decadent flavorful crumble topping, inside a flakey butter pie crust.
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If you liked this recipe
📖 Recipe
Pumpkin Pie With Graham Cracker Crust
Ingredients
Crust
- 2 cups Graham crackers crumbs
- 2 tablespoon Brown sugar either dark or light
- ½ cup Butter melted, unsatled
Filling
- 2 cups Pumpkin puree canned or fresh
- 2 Eggs
- 1 teaspoon Vanilla extract
- 14 oz Sweetened condensed milk
- ½ teaspoon Kosher salt
- ¼ teaspoon Nutmeg
- ½ teaspoon Ginger
- 2 teaspoon Cinnamon
Instructions
Make the crust
- Preheat an oven to 180c (350f) and prepare a 9 inch pie pan on the side.
- Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the graham crackers crumbs, brown sugar, and melted butter.
- Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan. Bake in a 180c (350f) preheated oven for 5-7 minutes. Remove from the oven and let it cool while you make the filling.
Make the filling
- Into a large mixing bowl, add the pumpkin puree, eggs, sweetened condensed milk, and vanilla extract. Mix with a whisk until well combined.
- Add the kosher salt, cinnamon, nutmeg, and ginger, and mix until well combined.
- Carefully pour the filling onto the baked crust and bake in a 180c (350f) preheated oven in the third lower rack of the oven for 40-50 minutes or until the edges of the pie are fully set, and the middle seems jiggly.
- Do not overbake this. The pie continues to bake when it cools down and will set completely in the fridge.
- Let the pie cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
- Top the pie with freshly made whipped cream, chopped pecans, a sprinkle of cinnamon, and caramel sauce if required. (I love adding caramel sauce, it gives it extra flavor, and it's so delicious!)
Notes
- Avoid overmixing eggs. Mix eggs just until combined to avoid incorporating too much air into the filling which can cause cracks during baking.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Press Firmly into Pan. When forming your crust, press it firmly into the bottom and up the sides of your pie pan to ensure it holds its shape during baking.
- Release air bubbles by tapping the pan onto a flat surface.
- Don't overbake the pie! Bake the pie in a 180c (350f) preheated oven for 40-50 minutes or until the pie looks completely set on the edges and a bit wobbly in the middle. The pie will be set completely until it's cooled to room temperature.
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Cool gradually. After baking, let your pie cool gradually at room temperature before refrigerating it to prevent cracks in the filling from sudden temperature changes.
Tracy says
It was quick, easy & delicious! Everyone loved it so much so I had to make another one the next day!! I'm allergic to cinnamon so I added 1/4 tsp of clove to replace it. This will be my go to pumpkin pie recipe from now on. Thanks!!!