Julie Clark
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Pumpkin Pie with Graham Cracker Crust
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Make Thanksgiving dessert easy! Our pumpkin pie with graham cracker crust has all the comfort of homemade pumpkin pie without the fuss pulling out the rolling pin.
Whether you buy a store-bought graham cracker crust or make your own crust with our homemade graham cracker pie crust, prevent a soggy crust by baking the pumpkin pie on the bottom rack of the oven and letting it cool on a wire rack.
Tired of Soggy Pie Crust? This Pumpkin Pie Solves the Problem
The holiday season is quickly approaching and it’s time to start collecting recipes, both new and old, for your Thanksgiving menu and Christmas menu!
The traditional version of our easy pumpkin pie recipe is a classic. I used the same pumpkin pie filling and turned it into a pumpkin pie with graham cracker crust. Perfect for when you don’t want to roll out pie dough (although my grandma’s pie crust is worth it!).
Just like with any homemade pie, my main concern with using graham cracker crust in pumpkin pie was that I did not want a soggy crust. I was concerned that pumpkin filling was going to soak right into the graham crackers.
Here’s how I solved the problem. Bake the pie on the lowest oven rack. I use this method on traditional apple pie, sweet potato pie and custard pie, too. It gets that bottom crust hot enough to cook through even with the filling.
After the pumpkin pie comes out of the oven, place the pie plate on a wire cooling rack so it cools more quickly and doesn’t collect any condensation. Don’t cover and refrigerate the pie until it is fully at room temperature.
As you can see from the pictures, the slices of pumpkin pie with graham cracker crust came out clean. Even the first slice didn’t crumble, which is rare for me!
Love pumpkin pie? Try our Christmas pumpkin pie with nutmeg, sheet pan pumpkin pie, pumpkin cheesecake bread, pumpkin bread and pumpkin crumb pie.
Enjoy! -Julie
Ingredients
This pumpkin pie with graham cracker crust has a handful of simple ingredients:
- Try cinnamon graham crackers or even gingersnaps as substitutes! They both make a delicious pie.
- If you choose a store-bought pie crust, use the large Keebler crust that says “two extra servings”. Otherwise make two small pies.
- Buy pumpkin purée, not canned pumpkin pie filling. They are different! You want solid pack pumpkin with no other additives. Use leftover canned pumpkin for our pumpkin dinner rolls!
- Instead of separate spices, you could use 2-3 teaspoons of pumpkin pie spice to flavor the pie.
See the recipe card below for full ingredients and amounts.
Pumpkin Pie with Graham Cracker Crust
Make Thanksgiving dessert easy! Our pumpkin pie with graham cracker crust has all the comfort of homemade pumpkin pie without the fuss pulling out the rolling pin.
Servings 8
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
For the crust:
- 1 ⅓ cups finely crushed graham cracker crumbs about 8 whole crackers, 111 grams
- ¼ cup packed brown sugar
- 5 tablespoons salted butter melted
- OR use a 10” Keebler graham cracker crust
For the pie filling:
- 2 large eggs
- 2 cups canned pumpkin
- ¾ cup granulated sugar
- 1 can evaporated milk 1 ½ cups, 1 12-ounce can
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Use a food processor to process the graham crackers into crumbs. Place the crumbs in a medium bowl and add the brown sugar and butter. Mix until well combined. Pour the crumbs into a 10-inch pie plate. 1 ⅓ cups finely crushed graham cracker crumbs, ¼ cup packed brown sugar, 5 tablespoons salted butter
- Use a measuring cup or small glass to firmly press the graham cracker mixture on the bottom and up the sides of the pie dish. Pressing firmly is important! This will help the crust hold together while serving. Bake at 350º Fahrenheit for 7 minutes.
- In a large mixing bowl, beat the eggs for 30 seconds using an electric mixer. Beat in remaining pie filling ingredients and whisk until smooth. 2 large eggs, 2 cups canned pumpkin, ¾ cup granulated sugar, 1 can evaporated milk, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves
- Pour the pumpkin pie filling into the baked crust. Bake the pie on the bottom oven rack for 45-50 minutes. The internal temperature of the pie should be about 170ºF (test with an instant-read thermometer). The center may be slightly jiggly, but the sides of the pie should look set.
- Place the pie on a wire rack to cool completely to room temperature. The cover with plastic wrap and place in the fridge until serving. Top with whipped cream when serving.
Notes
- If the edges of the graham cracker crust are getting too brown, cover them loosely with foil.
- Use an instant-read thermometer and remove the pie when the internal temp is at 170ºF. This will give the pie the best smooth texture and prevent cracking.
- Store leftover pie in the refrigerator for up to 3 days.
Nutrition
Calories: 320kcal | Carbohydrates: 46g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 364mg | Potassium: 317mg | Fiber: 2g | Sugar: 35g | Vitamin A: 9925IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 2mg
How to Make Pumpkin Pie with Graham Cracker Crust: Step by Step
Make the graham cracker crust. Use a food processor to process the graham crackers into crumbs. Place the crumbs in a medium bowl and add the brown sugar and butter. Mix until well combined. Pour the crumbs into a 10-inch pie plate. Use a measuring cup or small glass to firmly press the graham cracker mixture on the bottom and up the sides of the pie dish. Bake at 350º Fahrenheit for 7 minutes.
Make the pie filling. In a large mixing bowl, beat the eggs for 30 seconds using an electric mixer. Beat in remaining pie filling ingredients and whisk until smooth.
Bake the pie. Pour the pumpkin pie filling into the baked crust. Bake the pie on the bottom oven rack for 45-50 minutes. The center may be slightly jiggly, but the sides of the pie should look set.
Serve! Top the pie with homemade whipped cream or vanilla ice cream for a little extra sweetness.
Frequently Asked Questions
Can you use a graham cracker crust for pumpkin pie?
Yes! Use a store-bought crust or our homemade crust with bigger graham cracker crumbs for a more “rustic” look.
Should you bake a graham cracker crust before filling?
In order to prevent a soggy crust, bake the homemade crust first, then let it cool while you make the pie filling. Then bake again with the pie filling. If I use a store-bought crust, I do not bake it first.
Will a graham cracker crust burn in the oven?
Because this pie bakes for at least 45 minutes, the edges may get too brown. Cover the edges of the pie loosely with aluminum foil before baking (or in the middle of baking) to prevent over browning.
