Pumpkin Pie with Graham Cracker Crust

A slice of pumpkin pie with graham crust topped with whipped cream on a serving plate.

5 from 23 votes

Pumpkin Pie with Graham Cracker Crust

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.

Prep Time15

Cook Time1

Total Time1 15

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 319kcal

Author: Jeri Walker

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!

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