Pumpkin Pie with Graham Cracker Crust
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!
Servings 8 slices
Calories 415kcal
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
Serving: 1slice | Calories: 415kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g