One year, right before Thanksgiving, I didn’t feel like making and rolling out pie crust, so I tried something simpler, a buttery graham cracker crust. Y’all, that was the day this pumpkin pie in graham cracker crust became a new family tradition.
This pumpkin pie recipe is creamy, smooth, and filled with all the comforting flavors of fall. The buttery graham crust adds a hint of caramel sweetness. It’s a pie that looks beautiful on your dessert table, holds together perfectly, and disappears in minutes once it’s sliced. Whether you’re hosting Thanksgiving dinner or bringing dessert to a fall potluck, this recipe will make your guests feel right at home, and you’ll love how easy it is to pull together.
Pumpkin Pie in Graham Cracker Crust
You’ll enjoy making this graham cracker crust pumpkin pie because it’s easy, dependable, and truly delicious. It doesn’t require rolling dough or chilling crusts, just a few basic ingredients and about 10 minutes of prep time. The flavor is classic and cozy, with just the right balance of pumpkin and spice. It’s make-ahead friendly, crowd-pleasing, and stress-free, everything I look for in a holiday dessert. And the best part? That buttery graham crust adds texture and depth that perfectly complements the creamy pumpkin filling. If you love no-fuss treats with a buttery graham cracker base, you’ll also enjoy No Bake Cherry Delight Recipe With Pie Filling or the perfectly portioned Easy Rich No-Bake Cheesecake Cups.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
Crust
- Graham Crackers: Use 12 whole sheets. Honey or cinnamon flavored both work beautifully.
- Brown Sugar: Adds warmth and helps the crust hold together.
- Butter: Melted for mixing; salted or unsalted is fine.
Filling
- Milk: Regular milk works perfectly; whole milk gives the creamiest texture.
- White Vinegar: Mix with milk to create a quick buttermilk substitute that adds tang and tenderness.
- Pumpkin Puree: Be sure to use 100% pumpkin, not pumpkin pie filling.
- Eggs: Room temperature eggs blend more evenly for a smooth custard.
- Butter: Adds richness and shine to the filling.
- Brown Sugar & Granulated Sugar: Together, they balance sweetness and depth.
- Vanilla Extract: Enhances the warm spice notes.
- Salt: Brings out the pumpkin flavor.
- Cinnamon, Ginger, Nutmeg, Cloves: The perfect fall spice mix; adjust to your family’s taste.
How To Make Pumpkin Pie in Graham Cracker Crust
Make Milk Mixture, Preheat, & Prepare Crust
Combine milk and vinegar in a small bowl. Whisk well and set aside. This mixture acts like buttermilk, adding extra creaminess to your pie filling.
Preheat the oven to 350°F. Pulse graham crackers and brown sugar in a food processor until fine crumbs form. If you don’t have one, seal the crackers in a zip-top bag and crush them with a rolling pin. Add melted butter and pulse again until it looks like wet sand.
Pro Tip: When you squeeze the crumbs, they should clump together without feeling greasy.
Bake Crust & Make Filling
Press the mixture firmly into the bottom and up the sides of a 10-inch pie dish. I like to use my hand or the bottom of a measuring cup to smooth it evenly. Bake for 7 to 8 minutes, just until lightly set, then set aside to cool.
In a large bowl, whisk together pumpkin puree, eggs, melted butter, brown sugar, granulated sugar, vanilla, salt, cinnamon, ginger, nutmeg, and cloves until smooth.
Mix In Milk Mixture
Add the milk mixture and whisk again until creamy. But don’t overbeat! Gentle whisking keeps your filling smooth and helps prevent cracks later.
Assemble, Bake, & Cool
Pour the filling into your crust, smoothing the top with a spatula. Bake for 45 to 55 minutes, covering the edges with foil after about 30 minutes to prevent burning. The pie is done when the center reaches 180 to 185°F and still jiggles slightly when moved. It will firm up beautifully as it cools.
Cool the pie on a wire rack for 2 to 3 hours, then refrigerate until ready to serve. Before serving, top with fresh whipped cream and a sprinkle of cinnamon.
Yes! It keeps the crust crisp and prevents it from getting soggy once filled.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: For a gluten-free option, use gluten-free graham crackers for the crust, and for a dairy-free version, substitute coconut cream for the milk and butter flavored coconut oil or vegan butter for the crust. The taste and texture will be slightly different.
Flavor Enhancements: Add 2 tablespoons of maple syrup to the filling for extra fall flavor and mix 1/3 cup pecans when making the crust for a nutty twist.
Add-In Options: Sprinkle mini chocolate chips on the bottom before adding the filling, or add a pecan crumble topping before baking for texture.
Simple Substitutions: No graham crackers? Try vanilla wafers or gingersnaps instead. No vinegar? Use lemon juice or buttermilk.
Tips for Recipe Success: For best results, use room temperature ingredients so the filling bakes evenly, avoid overbaking to maintain a soft center, and let the pie cool slowly to prevent cracks. Store it covered in the fridge for up to four days.
Hospitality Challenge
Bake two of these pumpkin pies, then keep one for your table and wrap the second in a disposable tin with a handwritten card that includes your phone number and an invitation for coffee or to join you for dinner. When planning your meal, serve your pie alongside comforting dishes like Slow Cooker Southern Green Beans, Meatloaf Using Stuffing Mix That’s Tender and Juicy, or Sticky Sauce Roast Pork Loin Crock Pot Recipe. For dessert, set out a simple pie bar with whipped cream, a dairy-free topping, and a clearly labeled gluten-free option if needed. As guests leave, hand them a to-go slice and encourage them to deliver it to someone who could use some encouragement. “Do not neglect to show hospitality to strangers, for thereby some have entertained angels unawares” (Hebrews 13:2, ESV).
More Delicious Fall Desserts to Enjoy
- Rich And Nutty Pecan Pie Without Corn Syrup
- Soft Lemon Blueberry Cake Cookies
- Soft Pumpkin Cookies Recipe
- Moist Pumpkin Spice Cake From Cake Mix (With Cream Cheese Frosting)
- Warm Apple Cobbler Recipe With Cake Mix
This make ahead pumpkin pie in graham cracker crust is creamy, make-ahead friendly, and perfect for a Thanksgiving dessert or any fall gathering. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Pumpkin Pie with Graham Cracker Crust Recipe
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Ingredients
Crust
- 12 graham crackers
- 5 tablespoons brown sugar
- 1/2 cup butter, melted
Filling
- 1 cup milk, room temperature
- 1 tablespoon white vinegar
- 15 ounces pumpkin puree, unsweetened, canned
- 3 eggs, room temperature, large
- 4 tablespoons unsalted butter, melted and slightly cooled
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For Serving
- whipped cream, Homemade
Instructions
Make Milk Mixture
- Combine the milk and the vinegar in a small bowl.1 cup milk, 1 tablespoon white vinegar
- Whisk to incorporate and then set the milk mixture aside for later.
Preheat and Prepare the Crust
- Preheat the oven to 350 degrees Fahrenheit.
- In a food processor, pulse graham crackers and brown sugar into fine crumbs. No processor? Place the crackers in a zipped bag and crush them using a rolling pin.12 graham crackers, 5 tablespoons brown sugar
- Slowly pour in the melted butter and pulse until the mixture resembles wet sand. Alternatively, combine everything in a bowl using a spatula or your hands.1/2 cup butter
Form and Bake the Crust
- Press the graham cracker mixture firmly into the bottom and up the sides of a 10-inch pie dish.
- Use your hands and palm to compact the crust evenly.
- Bake for 7 to 8 minutes, then set aside to cool slightly.
Make the Filling
- In a large mixing bowl, combine pumpkin puree, eggs, melted butter, brown sugar, granulated sugar, vanilla, salt, cinnamon, ginger, nutmeg, and cloves.15 ounces pumpkin puree, 3 eggs, 4 tablespoons unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Using a mixer (or a whisk), beat until the mixture is smooth and fully combined.
- Whisk in the vinegar and milk mixture until creamy and smooth.
Assemble and Bake
- Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula. The filling will reach nearly to the top of the crust.
- Bake for 45 to 55 minutes, depending on your pie dish size.
- At the 25 to 30 minute mark, cover the edges with foil or a pie shield to prevent burning.
- Remove pie from oven to cool. The pie is done when the center reaches 180–185 degrees Fahrenheit on a thermometer. The center will still look slightly wobbly, it will firm up as it cools.
Cool and Serve
- Cool the pie on a wire rack for 2 to 3 hours. The center will drop slightly and level out as it cools.
- Once cooled, cover and refrigerate until ready to serve.
- Top with whipped cream just before serving.whipped cream
Gina’s Notes and Tips
- Room Temperature: Serve within 2 hours.
- Fridge: Store covered up to 4 days.
- Freezer: Freeze up to 2 months; thaw overnight in the fridge.
- Reheat: Warm individual slices for 15 to 20 seconds in the microwave or enjoy chilled.
