This is the most amazing Pumpkin Pie in Graham Cracker Crust recipe. It's made with simple ingredients, making this easy recipe for pumpkin pie perfect for Thanksgiving dinner or the holiday season.
Check out my Pumpkin Banana Muffins and my Chocolate Pumpkin Roll Cake for more pumpkin recipes! For a delicious no bake treat, try this No-Bake Lemon Pie Recipe!
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A classic creamy pumpkin pie filling nestled in a homemade graham cracker crust. This delicious pie is a great option for an easy pumpkin pie recipe.
Grab that pumpkin can, get mixing, and savor the flavors of fall with this perfect dessert!
Why You'll Love This Recipe
The simple steps in this recipe make it easy to create a homemade pumpkin pie from scratch. The warm spices like cinnamon, ginger, and nutmeg bring out the cozy flavors of fall.
This delicious pumpkin pie recipe is great served at room temperature or chilled or with or without whipped cream. It's a versatile pie with a fun twist.
Ingredients You Need
- Graham cracker crumbs: Made from crushed graham crackers to make the graham cracker pie crust. When mixed with melted butter and sugar, they create the perfect base for the pumpkin filling.
- Pure pumpkin puree: This puree is made from real pumpkins.
- Sweetened condensed milk: Brings sweetness and richness to the pie.
- Large eggs: The binding agents that holds the pumpkin filling together.
- Ground cinnamon, ginger, & nutmeg: They create that unmistakable autumn flavor.
- Salt: Balances all the flavors in our pie.
Step By Step Photos
Add crust ingredients to a mixing bowl.
Combine.
Place mixture in pie tin.
Press firmly in the bottom and sides.
Bake the crust.
Add pumpkin ingredients to bowl.
Whisk until smooth.
Pour pumpkin mixture in cooled crust.
How To Make Pumpkin Pie From Scratch
Step 1. Preheat oven: Preheat your oven to 375 °F.
Step 2. Prepare crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then let it cool.
Step 3. Make filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
Step 4. Fill crust: Pour the pumpkin mixture into the cooled crust.
Step 5. Bake: Bake for 35-40 minutes in the preheated oven, or until the filling is set and a toothpick inserted into the center of the pie comes out clean.
Step 6. Cool and chill: Let the pie cool to room temperature. Chill it in the refrigerator for at least 2 hours before serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- When forming the crust in the pie dish, be sure you press it firmly and evenly both on the bottom and up the sides. A flat bottomed measuring cup or the back of a spoon can help create a compact and uniform crust.
- Pre-baking the crust for 10 minutes helps to set it and prevents it from becoming too soggy when the filling is added. Make sure to let it cool before pouring in the filling.
- To easily make fine crumbs, place the graham crackers in a food processor.
- To avoid overbaking the pie, start checking for doneness around the 35-minute mark. The filling should be set around the edges but slightly jiggly in the center. A toothpick inserted into the center should come out mostly clean.
- Whip your cream with a pinch of pumpkin pie spice for a flavored whipped cream.
Frequently Asked Questions About Graham Cracker Crust Pumpkin Pie
Yes, you can use a store-bought graham cracker crust if you prefer a quicker and more convenient option. Just follow the same instructions for making the filling and bake according to the recipe.
Yes, you can use fresh pumpkin instead of canned pumpkin puree. To prepare fresh pumpkin puree, select a small, sweet pie pumpkin, cut it into chunks, and remove the seeds and stringy parts. Roast the pumpkin pieces until tender, then blend or mash them into a smooth puree.
Yes, pumpkin spice is a convenient alternative that combines the typical spices used in pumpkin pie, such as cinnamon, ginger, nutmeg, and sometimes cloves. You can use it as a substitute for the individual spices in the recipe.
Once cooled, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.
Yes, you can freeze it. Wrap the pie securely in plastic wrap or aluminum foil, and it can be frozen for up to 2-3 months.
Yes, you can slice the pie before freezing for easier portioning. Wrap individual slices in plastic wrap and store them in an airtight container.
Transfer the pie from the freezer to the refrigerator and let it thaw slowly for several hours or overnight.
More Pumpkin Recipes You Might Enjoy
Pumpkin Pie in Graham Cracker Crust
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 15 ounce pumpkin puree
- 14 ounce sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Whipped cream for serving
Instructions
- Preheat the oven to 375°F.
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you make the filling.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the pumpkin mixture into the cooled crust and bake for 35-40 minutes, or until the filling is set and a toothpick inserted into the center of the pie comes out clean.
- Let the pie cool to room temperature, then chill it in the refrigerator for at least 2 hours before serving.
Notes
- When forming the crust in the pie dish, be sure you press it firmly and evenly both on the bottom and up the sides. A flat bottomed measuring cup or the back of a spoon can help create a compact and uniform crust.
- Pre-baking the crust for 10 minutes helps to set it and prevents it from becoming too soggy when the filling is added. Make sure to let it cool before pouring in the filling.
- To easily make fine crumbs, place the graham crackers in a food processor.
- To avoid overbaking the pie, start checking for doneness around the 35-minute mark. The filling should be set around the edges but slightly jiggly in the center. A toothpick inserted into the center should come out mostly clean.
- Whip your cream with a pinch of pumpkin pie spice for a flavored whipped cream.
- Storing: Once cooled, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.
- Freezing: Yes, you can freeze it. Wrap the pie securely in plastic wrap or aluminum foil, and it can be frozen for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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