Pumpkin Pie with Graham Cracker Crust

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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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 320kcal

Author: Julie Clark

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

US Customary - Metric

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.

Refer to the article above for more tips and tricks.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition