This homemade Pumpkin Pie with Graham Cracker Crust is super easy to make - no rolling pin required. Made with a buttery graham cracker crust and a creamy pumpkin filling made completely from scratch, it's the perfect fall dessert for Thanksgiving or any time you're craving something easy and delicious.
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Looking for more pumpkin pies? Make my Smoked Pumpkin Pie or Crustless Pumpkin Pie next!
This is the easiest ever pumpkin pie recipe. Unlike classic pumpkin pie, this recipe skips making a traditional pie crust.
Serve it with Ninja Creami Vanilla Ice Cream or whipped cream after your Thanksgiving dinner. For something different, make it with a Chocolate Graham Cracker Crust instead.
For more easy no-bake dessert recipes, try this Million Dollar Pie, No-Bake Mini Biscoff Cheesecake, Easy No-Bake Lemon Cream Pie, and Mini Egg Cheesecake.
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Why you'll love this recipe
- Easy. Easier to make than a regular pie crust with just 10 minutes of prep time.
- Rich pumpkin filling. The creamy filling is perfectly spiced for that classic fall flavor.
- Perfect holiday dessert. This pie will be a hit for any holiday gathering.
- Fast. The crust can be made with a store-bought graham cracker crust or use a box of graham crumbs to make it faster.
Ingredients and Substitutions
- Graham cracker crust. Make graham cracker crumbs out of graham crackers, or use a box of graham crumbs. You can also use a store-bought crust if you like.
- Pumpkin puree. Use canned pumpkin purée, not pumpkin pie filling. If using homemade pumpkin puree, drain well and squeeze out any water.
- Spices. I used my Homemade Pumpkin Pie Spice made with ground cinnamon, ground ginger, nutmeg, allspice, and ground cloves. You can also use store-bought.
- Evaporated milk. Substitute half-and-half, whole milk, or 2% milk.
See the printable recipe card below for the full list of ingredients and quantities.
How to make pumpkin pie with graham cracker crust
Quick Overview
- Make graham cracker crust.
- Prepare pumpkin pie filling.
- Bake in the oven.
- Cool and serve.
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F. Lightly grease a 9-inch pie pan. Make graham cracker crumbs by pulsing graham cracker wafers in a food processor until you get fine crumbs. You can also place them in a large Ziploc bag and crush them with a rolling pin.
Step 2: Combine graham cracker crumbs, brown sugar, and melted unsalted butter in the food processor or mixing bowl. Press the graham cracker mixture into the bottom of the pan and up the sides. Bake for 8 minutes in the preheated oven.
Step 3: While the pie crust is baking, make the filling. Mix the pumpkin puree, brown sugar, eggs, pumpkin pie spice, and salt in a large bowl. Use a whisk, hand mixer, or stand mixer. Add the evaporated milk and stir until blended and no lumps remain.
Step 4: Pour the pumpkin mixture into the prepared crust. Bake the pumpkin pie for 45-55 minutes until the internal temperature reaches 180°F when measured with a digital thermometer. A knife inserted in the center should come out clean. The center will still be jiggly, which is okay. The pie will continue to cook as it cools.
Pro Tip: Cover the outside of the pie with aluminum foil halfway through the baking time to prevent the edges from burning.
Step 5: Cool the pie on a wire rack at room temperature for approximately 2 hours, then cover with plastic wrap and refrigerate.
Step 6: Slice and serve with whipped cream, Cool Whip, or vanilla ice cream.
Tips for the Best Graham Cracker Crust Pumpkin Pie
- Press the crust firmly and evenly into the pie dish. Use your fingers, the bottom of a glass, or a measuring cup.
- Use room-temperature ingredients for a creamy filling.
- Do not overbake. Cook until a knife or toothpick inserted in the middle comes out clean. The pie is done when the internal temperature reaches 180°F.
- Let the pie cool for a few hours before cutting into it.
Serving Suggestions
Serve this pie with a dollop of whipped cream or a scoop of Ninja Creami Vanilla Ice Cream. You can also drizzle with caramel sauce and a sprinkle of cinnamon or pumpkin spice.
Serve it after a main dish of Pellet Grill Turkey, Twice-Baked Mashed Potatoes, Homemade Stuffing with Bacon and Cranberries, and Ruth's Chris Sweet Potato Casserole.
Make Ahead
Make-Ahead: Prepare and bake the crust a day in advance. Mix the filling and store it in the refrigerator up to a day ahead.
Storage Tips
- Refrigerator: Store the baked pie in the fridge, covered or in an airtight container, for up to four days.
- Freezer: Freeze the baked pie for up to one month. Wrap tightly in plastic wrap, then aluminum foil, then in a Ziploc bag.
- Thaw. Thaw frozen pie in the refrigerator overnight.
Variations
- Add a handful of mini chocolate chips for chocolate flavor.
- Sprinkle crushed pecans on top.
- Use gingersnaps for the crust instead.
- Use coconut milk to make this recipe dairy-free.
- Make homemade whipped cream by mixing 2 tablespoons of heavy whipping cream, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract in a medium bowl until stiff peaks form.
Recipe FAQs
The pie is done when the edges are set but the center is slightly jiggly, a knife inserted in the center comes out clean, and the internal temperature is 180 degrees F.
This can happen if the crust isn't pre-baked.
Let it cool for at least 2 hours to set properly.
Yes, due to the egg and dairy, refrigeration is necessary.
No, use puree only. Pumpkin pie filling contains added sugar and spices.
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Printable Recipe
Pumpkin Pie with Graham Cracker Crust
Equipment
- 9-inch pie plate
- Mixing bowls
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs or 12 whole graham cracker sheets
- ½ cup packed brown sugar
- ¼ cup melted unsalted butter
Pumpkin Pie Filling
- 1 can pure pumpkin puree 15 ounces
- ¾ cup brown sugar
- 2 large eggs room temperature
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup evaporated milk
Instructions
- Preheat your oven to 350℉. Lightly grease a 9-inch pie pan.
- Pulse 12 graham cracker sheets in a food processor until they become the texture of fine crumbs. Add ½ cup brown sugar and ¼ cup melted butter. Pulse to blend until it is the consistency of wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pan. Bake for 8 minutes. Set aside.
- Combine 1 can of pumpkin puree, ¾ cup brown sugar, 2 eggs, 1½ teaspoon pumpkin pie spice, and ¼ teaspoon salt. Mix with an electric mixer until smooth. Add ¾ cup of evaporated milk and blend until well combined.
- Pour the pumpkin filling into the graham cracker crust. Bake the pie for 45-55 minutes at 350℉, or until the filling is set but still a bit jiggly in the center. Halfway through the cooking time, place aluminum foil over the edges of the pie to prevent the crust from burning. The pie is ready when a knife inserted into the center comes out clean and the internal temperature is 180℉, measured with a digital thermometer.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours so the filling will set completely.
- Once cooled, refrigerate the pie until ready to serve. Serve chilled with whipped cream or vanilla ice cream.
- If you loved this recipe, please leave a 5-star rating and review below!
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Notes
- Press the crust firmly and evenly into the pie dish. Use your fingers or a glass or measuring cup.
- Use room-temperature eggs for a smooth filling.
- Do not overbake.
- Let the pie cool for a couple of hours before slicing.
- To store, cover the pie with plastic wrap and refrigerate for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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