I love a classic pumpkin pie, but swapping the traditional pastry crust for a graham cracker crust? Now we’re talking. The buttery, slightly sweet crunch is so good with that smooth, creamy pumpkin filling, and you don’t have to fool around with rolling out pie dough. After more than a decade of developing holiday recipes, I’ve learned that sometimes a simple switch is all it takes to make a classic feel brand new. I have done all of the hard work and testing of the measurements so you don't have to!
Here's The Tea From Brandi
Graham cracker crust and pumpkin pie belong together, and I said what I said. The biggest thing is making sure the crust is packed firmly so it holds together when you slice it. Let the pie cool completely before cutting into it, because that filling needs time to set, honey. You will also love my pumpkin pie with frozen crust and pumpkin honey cornbread.
Pumpkin Pie Ingredients
- Pureed Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling. The cans look similar, but pumpkin pie filling already has sugar and spices added, which can throw off the flavor.
- Butter
- Granulated Sugar
- Brown Sugar
- Evaporated Milk: I use this because it creates a creamy texture. Evaporated milk gives the filling a silky consistency without making it heavy. It helps the pie set properly because it contains less water than whole milk, you're less likely to end up with a runny filling.
- Eggs
- Vanilla Extract
- Pumpkin Pie Spice: Pumpkin pie spice does a lot of the heavy lifting when it comes to flavor. It's a blend of warm spices like cinnamon, nutmeg, ginger, and allspice that pairs perfectly with pumpkin. Instead of measuring several spices individually, you get all of those cozy fall flavors in one simple ingredient.
- Ready Made Graham Cracker Crust
How to Make Pumpkin Pie With Graham Cracker Crust
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Oven: Preheat the oven to 350°F (177°C).
- Make the Filling: Add the pureed pumpkin, melted butter, granulated sugar, brown sugar (or your preferred sweetener combination), evaporated milk, vanilla extract, and pumpkin pie spice to a large mixing bowl.
- Blend the Filling: Blend using an immersion blender, mixer, or food processor until completely smooth and creamy. You can also use a food processor or high-powered blender. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Fill the Pie Crust: Pour the pumpkin filling into a prepared graham cracker crust. Use a spatula to smooth the top into an even layer.
- Bake: Bake for 20 minutes. Check in on the pie to observe the edges. If the edges are starting to brown, I like to add a piece of foil (larger than the pie pan) and place it on top just to tint, not fully cover, and prevent excess browning on the crust. Bake an additional 35-45 minutes or until the edges are set and the center has a slight jiggle when gently shaken. The pie will continue to set as it cools, so avoid overbaking.
- Cool: Transfer the pie to a wire rack and let it cool completely at room temperature.
- Optional Chill: I like to make my pies the day before because they area always better the next day. Refrigerate the pie for at least 4 hours, preferably overnight. Chilling helps the filling fully set and makes slicing much easier.
- Serve: Slice and serve chilled or at room temperature. Top with whipped cream, if desired.
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Pumpkin Pie with Graham Cracker Crust
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 15.5 oz canned 100% pure pureed pumpkin Not pumpkin pie filling.
- ½ cup melted unsalted butter Measured solid.
- 1 cup granulated sugar or brown sugar I like to do a mix of ½ cup sugar and ½ cup brown sugar.
- ½ cup evaporated milk
- 2 eggs Must be at room temperature.
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 9 oz Ready graham cracker crust
Instructions
- Preheat the oven to 350°F (177°C).
- Add the pureed pumpkin, melted butter, granulated sugar, brown sugar (or your preferred sweetener combination), evaporated milk, vanilla extract, and pumpkin pie spice to a large mixing bowl.15.5 oz canned 100% pure pureed pumpkin , ½ cup melted unsalted butter , 1 cup granulated sugar or brown sugar , ½ cup evaporated milk, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice
- Blend using an immersion blender until completely smooth and creamy. You can also use a food processor or high-powered blender. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Taste the mixture and adjust the spices as needed. This is important. You want to be sure it's sweet enough for you. Add more sugar or pumpkin pie spice if it needs it.
- Add the eggs and mix once you have tasted the pie.2 eggs
- Pour the pumpkin filling into a prepared graham cracker crust. Use a spatula to smooth the top into an even layer.9 oz Ready graham cracker crust
- Bake for 20 minutes. Make sure you are using the bottom rack of the oven when baking, that prevents soggy crust. Check in on the pie to observe the edges. If the edges are starting to brown, I like to add a piece of foil (larger than the pie pan) and place it on top just to tint, not fully cover, and prevent excess browning on the crust. Bake an additional 35-45 minutes or until the edges are set and the center has a slight jiggle when gently shaken. The pie will continue to set as it cools, so avoid overbaking.
- Transfer the pie to a wire rack and let it cool completely at room temperature.
- I like to make my pies the day before because they area always better the next day. Refrigerate the pie for at least 4 hours, preferably overnight. Chilling helps the filling fully set and makes slicing much easier.
- Slice and serve chilled or at room temperature. Top with whipped cream, if desired.
Notes
- Use room temperature eggs so they blend smoothly into the filling and bake more evenly.
- Blend the filling until completely smooth for that silky, bakery-style texture. An immersion blender, food processor, or high-powered blender works best.
- Don't overbake the pie. The center should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.
- Shield the crust if needed. If the graham cracker crust starts browning too quickly, loosely cover the edges with foil.
- Cool the pie completely before refrigerating. This helps prevent condensation from forming on top.
- Chill for at least 4 hours, preferably overnight. The pie slices cleaner and the flavors deepen after it has had time to set.
- Use full-fat evaporated milk for the richest flavor and creamiest texture.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions or Recipe Pro Tips
Absolutely. A store-bought crust is perfect when you want to keep things easy. Grab the crust, make the pumpkin filling, and keep it moving. Nobody needs to know you skipped a step.
If you’re using a store-bought crust, no. For a homemade graham cracker crust, a short prebake can help it hold together and stay crisp once the pumpkin filling is added.
It can if the pie is underbaked. You also want to make sure you are using the bottom rack of the oven when baking, that prevents soggy crust.
Not interchangeably. Pumpkin puree is simply pumpkin, while canned pumpkin pie filling is already sweetened and seasoned. If the recipe calls for pumpkin puree, stick with it so you can control the sugar and spices.
If you made a homemade one, the crumbs may not have had enough butter to bind them, or they weren’t pressed firmly enough into the pan. Pack that crust down, honey. The bottom of a measuring cup works great for getting it nice and compact.
Graham cracker crust can brown quickly because of the sugar. If the edges start getting too dark before the pumpkin filling is done, loosely cover them with foil or a pie crust shield.
The edges should be set while the center still has a slight jiggle. Slight is the key word here. We want a gentle wobble in the center, not waves. The filling will continue to set while the pie cools.
You probably baked it a little too long. Pumpkin pie is a custard, and overbaking causes the filling to tighten up and crack. Take it out while the center still has a slight jiggle.
It may need more baking time, or you may have sliced it before it completely cooled. Pumpkin pie needs time to set after it leaves the oven. Don't rush it.
Yes, and I actually prefer it. Make it the day before, let it cool completely, and refrigerate it. That gives the filling plenty of time to set and gets one more thing off your holiday to-do list.
Yes. The pumpkin custard contains eggs and dairy, so refrigerate the pie once it has cooled.
Store it tightly covered in the refrigerator and plan to eat it within about 3–4 days.
Let the pie cool completely. Once cooled, wrap the whole pie tightly in 2 layers of plastic wrap, making sure the wrap is snug against the pie and around the edges of the pan. Follow with a layer of heavy-duty aluminum foil for extra protection against freezer burn and odors. If you have a large freezer-safe bag that fits the pie, you can place the wrapped pie inside that as an additional barrier.
Thaw it overnight in the refrigerator while still wrapped. Once thawed, remove the wrapping and serve.
Just know the graham cracker crust may be a little softer after freezing and thawing.
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