Indulge in the goodness of homemade pumpkin pie hugged by a delectably crisp and buttery graham cracker crust.
Pumpkin pie with graham cracker crust is a delightful dessert that exudes warmth and comfort. Its golden-brown crust encases a luscious, creamy filling that is spiced with aromatic flavors. This classic autumn treat evokes images of cozy gatherings with loved ones, as the fragrant scent of pumpkin and spices fills the air. With each indulgent bite, the smooth texture and rich taste of the pie transport you to a place of pure bliss. Whether enjoyed during Thanksgiving celebrations or as an everyday indulgence, pumpkin pie with a graham cracker crust is a beloved dessert that captures the essence of fall in every delectable mouthful.
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INGREDIENTS YOU NEED
Crust:
- 2 cups graham cracker crumbs gluten free if needed
- 6 tbsp unsalted butter melted
Pumpkin Pie Filling:
- 15 oz pumpkin puree*
- 12 oz evaporated milk
- 2 large eggs room temperature
- 3/4 cup sugar
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions To Make Pumpkin Pie With Graham Cracker Crust
Crust:
- Preheat your oven to 350 degrees F and spray a regular pie dish with non stick spray and set aside.
- Combine your graham cracker crumbs and butter in a bowl and mix until combined.
- Press your crust evenly on the bottom and up the sides of your prepared pie dish and bake for 10 minutes. Remove from the oven and allow to cool while you make your filling.
Pumpkin Pie Filling:
- Preheat your oven to 425 degrees F.
- In a large bowl whisk together your pumpkin puree, evaporated milk, eggs, and sugar until combined and smooth.
- Whisk in your spices, vanilla, and salt.
- Place your prebaked graham cracker crust in the pie dish over top of a rimmed cookie sheet. Pour your pumpkin pie filling in to your crust.
- Cover the sides of your crust with tin foil, do NOT cover the top of the pie filling with the tin foil. This ensures your crust does not burn.
- Bake your pie at 425 for 15 minutes then reduce your heat to 350 degrees F and bake for 40 minutes. Your pie should still be jiggly.
- When your pie is done baking, turn your oven off and crack the oven door open with the pie still inside. Allow pie to cool like that until it is room temperature, then place in your fridge until cool. Slice and enjoy!
- Don’t forget to come back and leave a review, it really helps a small business like me!
Pumpkin Pie With Graham Cracker Crust
Indulge in the creamy goodness of homemade pumpkin pie hugged by a delectably crisp and buttery graham cracker crust.
Ingredients
Crust:
- 2 cups graham cracker crumbs gluten free if needed
- 6 tbsp unsalted butter melted
Pumpkin Pie Filling:
- 15 oz pumpkin puree*
- 12 oz evaporated milk
- 2 large eggs room temperature
- 3/4 cup sugar
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
Crust:
- Preheat your oven to 350 degrees F and spray a regular pie dish with non stick spray and set aside.
- Combine your graham cracker crumbs and butter in a bowl and mix until combined.
- Press your crust evenly on the bottom and up the sides of your prepared pie dish and bake for 10 minutes. Remove from the oven and allow to cool while you make your filling.
Pumpkin Pie Filling:
- Preheat your oven to 425 degrees F.
- In a large bowl whisk together your pumpkin puree, evaporated milk, eggs, and sugar until combined and smooth.
- Whisk in your spices, vanilla, and salt.
- Place your prebaked graham cracker crust in the pie dish over top of a rimmed cookie sheet. Pour your pumpkin pie filling in to your crust.
- Cover the sides of your crust with tin foil, do NOT cover the top of the pie filling with the tin foil. This ensures your crust does not burn.
- Bake your pie at 425 for 15 minutes then reduce your heat to 350 degrees F and bake for 40 minutes. Your pie should still be jiggly.
- When your pie is done baking, turn your oven off and crack the oven door open with the pie still inside. Allow pie to cool like that until it is room temperature, then place in your fridge until cool. Slice and enjoy!
- Don't forget to come back and leave a review, it really helps a small business like me!
Notes
*Make sure you are buying pure pumpkin puree and not pumpkin pie filling.
Nutrition
Serving: 1servingCalories: 202kcalCarbohydrates: 27.8gProtein: 3.3gFat: 8.8gFiber: 1.4gSugar: 18.4g
Tried this recipe?Let us know how it was!
Frequently Asked Questions About Pumpkin Pie With Graham Cracker Crust
How do you keep pumpkin pie from cracking when baking?
My top tips would be to ensure you are not overbaking, the filling should still be slightly jiggly. I also recommend cooling slowly.
Can you freeze this pumpkin pie?
Yes, freeze in an airtight container until ready to serve.
literally the best pumpkin pie I have ever had
I will be using a different type of cookies, so can you provide this in gram measurements, please?
2 cups graham cracker crumbs gluten free if needed
As long as you are using 2 cups of crumbs, you should be good!