I have to admit, making Pumpkin Pie with Graham Cracker Crust Recipe completely changed how I view this classic fall dessert. The first time I tried it, I loved how the sweet, slightly crunchy crust paired perfectly with the smooth, spiced pumpkin filling. I’ve made this recipe several times, and every batch turns out creamy, flavorful, and just the right amount of sweetness.
Today, I want to share my tips, variations, and step-by-step instructions so you can make it just as amazing at home. Trust me, this version is going to impress anyone who tries it, especially if you enjoy comforting homemade dishes like the One Pot Spicy Pesto Cheese Baked Rigatoni Recipe during cozy seasons.
Ingredients
Here’s everything you need for the perfect pumpkin pie with a graham cracker crust. I like to choose the freshest ingredients possible to make the flavors pop.
- 1 1/2 cups graham cracker crumbs [for a buttery, crunchy crust]
- 1/4 cup granulated sugar [balances the pumpkin spice filling]
- 1/2 teaspoon ground cinnamon [enhances warmth and depth]
- 6 tablespoons unsalted butter, melted [helps hold the crust together and adds richness]
- 1 can (15 ounces) pumpkin puree [use pure pumpkin, not pumpkin pie mix for control of flavor]
- 3/4 cup brown sugar [adds molasses-like sweetness and moisture]
- 1/2 teaspoon salt [brings out the flavors in the pumpkin and spices]
- 1 teaspoon ground cinnamon [classic fall spice that complements pumpkin]
- 1/2 teaspoon ground ginger [adds a subtle zing]
- 1/4 teaspoon ground nutmeg [warms the flavor profile]
- 1/4 teaspoon ground cloves [optional, for deeper spiced flavor]
- 3 large eggs [helps set the filling and gives richness]
- 1 can (12 ounces) evaporated milk [provides creamy texture without wateriness]
Note: Several serving
Variations
This recipe is super versatile. You can easily tweak it for different dietary preferences or flavor boosts:
- For a dairy-free version, swap the butter and evaporated milk with coconut oil and coconut milk.
- If you prefer sugar-free, use a natural sweetener like monk fruit or erythritol in place of brown sugar.
- Add a splash of bourbon or vanilla extract to the filling for extra depth.
- Top with a layer of whipped cream or toasted pecans for a decadent finish, similar to how comforting meals like the Skillet Creamy Chicken and Parmesan Gnocchi Recipe bring richness and warmth to the table.
Cooking Time
Here’s a breakdown of the time you’ll spend making this dessert:
- Prep Time: 15 minutes
- Cooking Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
Equipment You Need
Making this pie is simple, but having the right tools makes it much easier:
- 9-inch pie pan [for shaping and baking the crust evenly]
- Mixing bowls [for combining crust and filling ingredients]
- Whisk [for smooth mixing of pumpkin filling]
- Measuring cups and spoons [to ensure proper proportions]
- Spatula [for scraping bowls and smoothing the filling]
- Oven [for baking your pie to perfection]
How to Make Pumpkin Pie with Graham Cracker Crust
Prepare the Crust
Start by combining the graham cracker crumbs, sugar, and cinnamon in a bowl. Then, stir in the melted butter until the mixture is evenly moistened. Press it firmly into a 9-inch pie pan, making sure the edges are neat and even.
Make the Filling
In a separate bowl, whisk together the pumpkin puree, brown sugar, salt, and spices. Beat in the eggs, then gradually stir in the evaporated milk until smooth. Taste and adjust the spices if needed.
Assemble the Pie
Pour the pumpkin filling into the prepared crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. This helps the pie cook evenly without cracking.
Bake to Perfection
Preheat your oven to 350°F (175°C) and bake the pie for 50-60 minutes. The filling should be set but slightly jiggly in the center. Let it cool completely at room temperature before slicing.
Chill and Serve
Once cooled, refrigerate the pie for at least 2 hours. Chilling helps the flavors meld and makes slicing easier. Serve plain or with whipped cream and a sprinkle of cinnamon for a stunning presentation.
Additional Tips for Making This Recipe Better
Here are a few tricks I’ve learned while making this pie multiple times:
- I always toast the graham cracker crumbs lightly before mixing with butter for extra flavor.
- Don’t overbake! I check mine at 50 minutes to prevent cracks.
- I like to use a mix of brown and white sugar in the filling for a more complex sweetness.
- Let the pie rest overnight if possible; the flavors intensify beautifully.
- For a firmer crust, I press it firmly into the pan and chill for 15 minutes before adding the filling.
How to Serve Pumpkin Pie with Graham Cracker Crust
This pie looks as good as it tastes! I like to slice it into neat wedges and serve on a decorative plate. Top with a dollop of whipped cream, a sprinkle of cinnamon or nutmeg, and even some chopped toasted pecans for texture. Pairing it with a warm cup of coffee or chai latte makes it a cozy, fall-perfect dessert.
Nutritional Information
Here’s a rough estimate of the nutritional content per slice (1/8 of pie):
- Calories: 320 [perfect indulgence without overdoing it]
- Protein: 5g [from eggs and milk]
- Carbohydrates: 45g [from pumpkin, sugar, and crust]
- Fat: 14g [from butter and evaporated milk]
Make Ahead and Storage
Storing in the fridge: This pie stays fresh for 3-4 days in an airtight container. I usually cover it with plastic wrap to avoid absorbing fridge odors.
Freezing: You can freeze the baked pie for up to 2 months. Wrap tightly with foil and place it in a freezer-safe container. Thaw overnight in the fridge before serving.
Reheating: Warm individual slices in the microwave for 20-30 seconds if you prefer it slightly warm, but I often enjoy it chilled for the best texture.
Why You’ll Love This Recipe
Here’s why I can’t get enough of this pumpkin pie with graham cracker crust:
- The crust is sweet, crunchy, and holds the filling perfectly. It’s a step above the traditional pastry.
- It’s creamy, smooth, and perfectly spiced, satisfying both pumpkin lovers and skeptics.
- The recipe is easy to make, even for beginners, with simple steps and ingredients.
- You can customize it easily for dietary preferences or flavor enhancements.
- It’s a guaranteed crowd-pleaser at holiday dinners, potlucks, or casual fall gatherings.
Pumpkin Pie with Graham Cracker Crust Recipe
Ingredients
Method
- Start by combining the graham cracker crumbs, sugar, and cinnamon in a bowl. Then, stir in the melted butter until the mixture is evenly moistened. Press it firmly into a 9-inch pie pan, making sure the edges are neat and even.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, salt, and spices. Beat in the eggs, then gradually stir in the evaporated milk until smooth. Taste and adjust the spices if needed.
- Pour the pumpkin filling into the prepared crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. This helps the pie cook evenly without cracking.
- Preheat your oven to 350°F (175°C) and bake the pie for 50-60 minutes. The filling should be set but slightly jiggly in the center. Let it cool completely at room temperature before slicing.
- Once cooled, refrigerate the pie for at least 2 hours. Chilling helps the flavors meld and makes slicing easier. Serve plain or with whipped cream and a sprinkle of cinnamon for a stunning presentation.
Notes
- I always toast the graham cracker crumbs lightly before mixing with butter for extra flavor.
- Don’t overbake! I check mine at 50 minutes to prevent cracks.
- I like to use a mix of brown and white sugar in the filling for a more complex sweetness.
- Let the pie rest overnight if possible; the flavors intensify beautifully.
- For a firmer crust, I press it firmly into the pan and chill for 15 minutes before adding the filling.
