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    Home » Pies

    Pumpkin Pie In Graham Cracker Crust

    Published: October 3, 2023 · Modified: April 24, 2025 by Angela Allison ·

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    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!

    Slice of pie topped with whipped cream.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients You Need
    • Step By Step Photos
    • How To Make Pumpkin Pie From Scratch
    • Tips
    • Frequently Asked Questions About Graham Cracker Crust Pumpkin Pie
    • More Pumpkin Recipes You Might Enjoy
    • Pumpkin Pie in Graham Cracker Crust

    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!

    Slice of pie on a white plate.

    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

    Labeled ingredients for pumpkin pie.
    • 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

    Graham cracker crust ingredients in a mixing bowl.

    Add crust ingredients to a mixing bowl.

    Crust ingredients mixed together.

    Combine.

    Crust ingredients in a pie tin.

    Place mixture in pie tin.

    Crust ingredients pressed in a pie tin.

    Press firmly in the bottom and sides.

    Crust baked in a pie tin.

    Bake the crust.

    Pumpkin filling ingredients in a mixing bowl.

    Add pumpkin ingredients to bowl.

    Pumpkin filling mixed together.

    Whisk until smooth.

    Prebaked pumpkin pie in a pie tin.

    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!

    Piece of pie on a fork.

    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

    Can I use store-bought pie crust instead of making it from scratch?

    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.

    Can I use homemade pumpkin puree instead of canned pumpkin puree?

    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.

    Can I use pumpkin pie spice instead of individual spices?

    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.

    How should I store leftover pumpkin pie?

    Once cooled, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. 

    Can I freeze pumpkin pie?

    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.

    Can I freeze individual slices?

    Yes, you can slice the pie before freezing for easier portioning. Wrap individual slices in plastic wrap and store them in an airtight container.

    How do I thaw a frozen pumpkin pie?

    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

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      Mini Pumpkin Pies
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      Cake Mix Pumpkin Muffins
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    Thumbnail picture.

    Pumpkin Pie in Graham Cracker Crust

    Angela
    This is the most amazing pumpkin pie in graham cracker crust recipe. You don't need to be a baking pro, it's so easy to make!
    5 from 1 vote
    Print Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Course Pies
    Cuisine American
    Servings 8
    Calories 206 kcal

    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

    Calories: 206kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 69mgSodium: 237mgPotassium: 54mgFiber: 2gSugar: 12g

    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.

    Keyword Pumpkin Pie in Graham Cracker Crust
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    Angela Allison

    I'm Angela and I'm so glad you're here! I've been baking delicious and simple desserts for 25+ years and I can't wait to share my easy creations with you! About Me

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