This pumpkin pie with graham cracker crust is made with 3 ingredient graham cracker crust and a creamy and flavorful pumpkin pie filling.
This pie is a delicious and flavorful dessert that combines the creamy texture of pumpkin pie with the crunchy and sweet taste of graham cracker crust.
The crust adds a unique twist to the classic pumpkin pie recipe, making it even more irresistible.
This dessert is perfect for any fall or holiday gathering, as it brings together the warm and comforting flavors of pumpkin spice and cinnamon.
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
- 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!
- Pumpkin pie filling- this pie is made with a delicious and flavorful pumpkin pie filling that is made with simple ingredients. The filling comes together in one bowl!
- Freezer friendly- this recipe is perfect for freezing and for making ahead of time!
- Texture- this pie has a creamy and silky pie filling that will melt in your mouth with the delicious buttery graham cracker crust.
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- we like making our own pumpkin puree from fresh pumpkins. You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins.
Eggs- use room-temperature eggs in this recipe.
Cinnamon- we love adding cinnamon to our pumpkin pie, it adds so much flavor that compliments the pumpkin flavor.
Spices- we 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- we like using kosher salt in baking.
Vanilla extract- vanilla extract adds extra flavor.
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
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you mix each egg at a time.
- 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.
- 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.
- Let your pie cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious pie right away, but you have to let the pie cool and set it in the pan. We like to let the pie sit in the fridge overnight.
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.
Yes! The pie keeps great in the fridge. Simply store the cooled pie covered with foil or plastic wrap in the fridge for a day, and when you are ready to serve the pie, serve it either cold or warm.
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.
This pie will last up to 4 days in an airtight container in the fridge.
Storing
Store this pie in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
This pie freezes great! to freeze this pie, bake it according to the instructions, then cool it according to the instructions in the fridge.
When the pie is completely cooled, you can freeze it covered in a few layers of plastic wrap or foil. This pie will freeze for up to 3 months. To thaw, place the pie in the fridge overnight.
Make it in advance
You can make this pie in advance by baking it according to the instructions and wrapping it with a 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. Don’t worry! You can use tea biscuits, vanilla wafers, and digestive biscuits.
Variations
Gingersnap- Use gingersnap cookies for the crust instead of regular graham crackers!
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.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 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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📖 Recipe
Pumpkin Pie With Graham Cracker Crust
Ingredients
Crust
- 2 cups Graham crackers crumbs
- 2 tablespoon Brown sugar either dark or light
- 115 g Butter melted
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
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you mix each egg at a time.
- 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.
- 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.
- Let your pie cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious pie right away, but you have to let the pie cool and set it in the pan. We like to let the pie sit in the fridge overnight.
Tracy
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!!!