Pumpkin Pie with Graham Cracker Crust is an easy and delicious pie recipe with silky smooth pumpkin filling and brown sugar cinnamon graham cracker crust. Perfect homemade pumpkin pie recipe for the holiday season -- and you don't have to make pie crust!
Pumpkin Pie with Graham Cracker Crust is a delicious twist on classic pumpkin pie -- and the easiest pumpkin pie recipe you’ll make.
The luxuriously creamy pumpkin pie filling whisks together in one bowl with 6 simple ingredients. And the homemade graham cracker crust recipe takes just a few minutes to make.
The combination of the velvety smooth pumpkin-spiced filling with the crunchy, toffee-flavored graham cracker pie crust is like no other pumpkin pie you've ever had.
Top with a dollop of brown sugar cinnamon whipped cream for the best pumpkin pie ever.
Round out your holiday dessert table with Pumpkin Bars with Cream Cheese Frosting, Slow Cooker Sticky Caramel Pumpkin Cake, and Mini Puff Pastry Apple Pies.
Why You'll Love This Recipe
- Delicious Thanksgiving dinner dessert that's a fun twist on traditional pumpkin pie
- Easy pumpkin pie recipe with simple ingredients
- Silky smooth pumpkin pie filling in a crunchy, buttery graham cracker crust
- No need to fuss around with making traditional pie crust
Ingredients
Refer to the recipe card at the bottom of the post for the full list of ingredients.
Easy Graham Cracker Crust
Graham crackers. You can make the cookie crust with graham cracker sheets or store-bought graham cracker crumbs. Or use a store-bought graham cracker crust.
Butter. Melted butter binds the graham cracker crust together in the most delicious way.
Brown sugar. Rich brown sugar adds caramel flavor to the homemade pie crust. And as it bakes, the sugar melts and helps hold the crust together.
Cinnamon. Just ½ teaspoon of cinnamon adds a world of flavor to the pie crust.
Egg white. One beaten egg white brushed over the graham cracker crust helps create a barrier to keep it from getting soggy.
Pumpkin Pie with Condensed Milk
Canned pumpkin purée. Make sure you're using pure pumpkin and not canned pumpkin pie filling, which has added sweeteners and spices. You can also use homemade pumpkin puree.
Sweetened condensed milk. Sweetened condensed milk adds sweetness and creaminess to the pie filling.
3 whole eggs. 3 large eggs add luxurious richness and help the pumpkin pie set up.
Pumpkin pie spice. Use pumpkin spice blend or make your own with this easy recipe.
Step-by-Step Instructions
Step 1: Grind graham crackers into fine crumbs with a food processor, blender, or ziploc bag and rolling pin.
Stir graham cracker crumbs, brown sugar, and cinnamon together in a medium bowl. Stir in melted butter.
Step 2: Press the crumbs into the bottom and up the sides of an ungreased pie dish. You want to make a compact, but not too tightly packed, crust.
Lightly brush egg white over the bottom and up the sides of the crust. Bake at 350 for 10 minutes. Cool for 10 minutes.
Step 3: Place all of the pumpkin filling ingredients into a large bowl and whisk them together until smooth and creamy. You can also use an electric mixer on low to medium-low.
Step 4: Pour pumpkin mixture into the graham cracker pie shell.
Bake at 425 for 15 minutes. Reduce the oven temperature to 350 and bake for 25-35 more minutes or until the center is jiggly and an instant read thermometer in the center reads 175.
Step 5: Let the pie cool completely on a wire rack before cutting. It will take about 2 hours. If it needs a little more time, place it in the refrigerator uncovered until it is cool.
Step 6: Serve pumpkin pie with a dollop of brown sugar cinnamon whipped cream or Cool Whip.
Brown Sugar Cinnamon Whipped Cream
Brown sugar cinnamon whipped cream is the BEST topping ever for pumpkin pie. And you can make it in about 5 minutes with just 4 ingredients: heavy cream, brown sugar, vanilla extract, and cinnamon.
Click here to get the full recipe and instructions.
Expert Tips
- Use a glass or measuring cup with a flat bottom to press the graham cracker crumbs into a compact crust. Don't firmly pack it into the pie pan, or the crust can become hard.
- Keep an eye on the graham cracker crust so it doesn't get too dark. I start checking it after about 7-10 minutes. Place pieces of foil over the edges of the pie to keep the crust from burning.
- Be careful not to overbake the pumpkin pie. It should come out of the oven when the center is still jiggly, and an instant-read thermometer reads 175.
- If you poke a hole in the center of the pie with a thermometer, the hole will become a crack on the top of the pie. Just cover it with whipped cream :).
Recipe FAQs
Store pumpkin pie tightly wrapped in plastic or in an airtight container in the refrigerator for up to 4 days.
Pumpkin pie contains eggs, so it can't sit out all day. According to the FDA, a pumpkin pie can sit out at room temperature for up to 2 hours.
Yes. Bake the pie in a freezer-safe pie plate. Cool all the way. Wrap the pie in a double layer of plastic wrap and again in aluminum foil. Place on a level surface in the freezer. Freeze for up to 2 months. Thaw in the refrigerator.
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Pumpkin Pie with Graham Cracker Crust
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs 15-16 graham cracker sheets
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 8 tablespoons melted butter
- 1 beaten egg white
Pumpkin Pie
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- 3 eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
For Serving
- Brown Sugar Cinnamon Whipped Cream optional
Instructions
- Preheat the oven to 350 degrees.
- Grind graham crackers into fine crumbs in a food processor. Or use a rolling pin to crush them in a heavy duty ziptop bag.
- Stir graham cracker crumbs, brown sugar, and cinnamon together in a medium bowl. Add the melted butter and stir until it becomes the consistency of wet sand.
- Pat the crumbs into the bottom and up the sides of an ungreased 9 to 10 inch pie dish.Use your hands or a glass or measuring cup to press the crumbs into a compact crust. Be careful not to pack it too tightly or the crust can become hard.
- Lightly brush the beaten egg white over the bottom and sides of the graham cracker crust.
- Bake for 10 minutes and let cool for 10 minutes.
Pumpkin Pie
- Increase the oven temperature to 425 degrees.
- Place all of the pumpkin pie filling ingredients into a large mixing bowl. Whisk together until smooth and creamy. You can also use an electric mixer on low to medium-low.
- Pour the pumpkin mixture into the graham cracker pie shell.
- Bake at 425 for 15 minutes. Reduce the oven temperature to 350 and bake for 25-30 more minutes. Pumpkin pie is done when the center is jiggly and an instant read thermometer reads 175 degrees. Keep an eye on the crust and cover with foil so it doesn't get too dark. Start checking after 7-10 minutes.
- Place the pie on a wire rack to cool. It will take about 2 hours to cool completely.
- Store pumpkin pie covered in the refrigerator until it is time to serve. Serve with Brown Sugar Cinnamon Whipped Cream.
Storage & Freezing
- Store cooled pumpkin pie wrapped in plastic in the refrigerator for up to 4 days.
- To freeze, wrap pie in a double layer of plastic wrap and aluminum foil. Freeze for up to 2 months. To thaw, leave one layer of plastic wrap on the pie and thaw in the refrigerator at least 12 hours ahead of time.
This is my “go to” recipe for Pumpkin pie!
Thank you❤️
Oh, you're very welcome! That makes me so happy :). It's definitely a family favorite of ours, too! Thank you so much for the nice note. Cara