Pumpkin Pie With Graham Cracker Crust
This pumpkin pie with graham cracker crust is made with an easy graham cracker crust and a creamy and flavorful pumpkin pie filling.
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.
Nutrition
Calories: 409kcalCarbohydrates: 53gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 89mgSodium: 469mgPotassium: 376mgFiber: 3gSugar: 37gVitamin A: 10085IUVitamin C: 4mgCalcium: 192mgIron: 2mg
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