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Pumpkin Pie with Graham Cracker Crust Recipe
Ash Tyrrell

Pumpkin Pie with Graham Cracker Crust Recipe

I have to admit, making pumpkin pie with a graham cracker crust 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.
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Prep Time 15 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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]

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

How to Serve