Pumpkin Pie with Graham Cracker Crust Recipe

A slice of pumpkin pie topped with whipped cream and chopped nuts sits on a stack of white plates, with the rest of the pie and autumn leaves in the background.

Pumpkin Pie with Graham Cracker Crust Recipe

This easy pumpkin pie in graham cracker crust combines a smooth, spiced pumpkin filling with a buttery, crisp graham base. Simple, delicious, and perfect for fall gatherings.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword baked, holiday, pumpkin, sweet

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 346

Author Gina Dickson

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

Notes

Storage and Reheating

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.

Nutrition