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Looking for an easy, delicious Thanksgiving dessert? This crowd-pleasing Pumpkin Pie with Graham Cracker Crust is super simple to make.
This pie can be made with Homemade Graham Cracker Crust or store-bought – whatever you have time for.
There’s nothing quite like a homemade pumpkin pie during the fall season. The combination of spices, fresh pumpkin, and sweetened condensed milk come together to create a dessert that is both flavorful and creamy.
And while pumpkin pie may seem like a complicated dish to make, I’m here to tell you that it’s actually quite simple! With just a few ingredients and a little bit of time, you can have a delicious pumpkin pie that will impress your family and friends.
Why This Recipe Works
- The graham cracker crust provides a crunchy contrast to the creamy filling.
- The spices give it that classic pumpkin pie flavor.
- The sweetened condensed milk adds richness and depth of flavor.
Graham Cracker Crust
If you’re unfamiliar with it, Graham cracker crust is a pie crust made from graham crackers and butter. The graham crackers are usually crushed into crumbs and mixed with melted butter. The mixture is then pressed into the bottom and sides of a pie dish to form the crust.
My Graham cracker crust recipe is a tried and true recipe. I’ve used it for Key Lime Pie, Banoffee Pie, and my chocolate pudding pie, and it’s always a hit.
Ingredient Notes & Substitutions
Graham Cracker Crust: Homemade Graham Cracker Crust is super easy to make, but if you’re short on time, you can use store-bought – whatever you have time for.
Butter: I use salted butter as it seasons the pie. If you use unsalted, add a pinch of salt to the recipe.
Brown Sugar: The recipe calls for light brown sugar, but you can substitute it with dark brown sugar or Muscovado sugar.
White Sugar: Granulated sugar, superfine, or caster sugar are all great options.
Pumpkin Puree: Fresh or canned pumpkin puree can be used for this recipe. You can find pumpkin puree in the canned goods aisle of your grocery store. If using canned pumpkin, make sure to get the puree and not the pie filling. If you use fresh, make sure to cook it down until it’s nice and soft, and be sure to strain out any excess water.
Condensed Milk: Use sweetened condensed milk. You can find it in the baking aisle of your grocery store. You can substitute with evaporated milk, but you’ll need to increase the brown sugar by a quarter cup.
Eggs: The eggs add that silky set that just defines a classic pumpkin pie. Choose two large eggs or three medium-sized eggs.
Flour: All-purpose or plain flour should be used for this recipe. For a gluten-free option, use 1-to-1 gluten-free baking flour.
Spices: You can adjust the spices to your liking. For an easy choice, you can substitute the spices with 2 teaspoons of store-bought pumpkin pie spice.
Vanilla: I opt for vanilla bean paste, but you can also use vanilla extract or artificial vanilla if it’s what you have.
Step By Step Instructions
Preheat the oven to 350°F/180°C.
Stir together the graham cracker crumbs and sugar in a bowl. Mix in the melted butter. The mixture will be damp and coarse, resembling moist sand.
Add the mixture to an ungreased 9-inch tart pan or pie tin. Press the crumbs into the bottom and sides to form a compact crust.
When pressing the mixture into the pan, do not press too hard. The crust can become quite hard if too much pressure is applied. Just pat it down until it holds together.
If you are making this pie to serve another day, brush the crust with an egg wash before baking. This will help prevent a soggy bottom.
Bake for 8 to 10 minutes to set the crust before adding the filling. Allow the crust to cool completely before adding the filling. For more tips and information on making the crust, see my post on How to Make a Graham Cracker Crust.
Meanwhile, the spices, pumpkin puree, condensed milk, vanilla, eggs, and flour to a medium mixing bowl.
Mix until combined. Then set it aside until the crust has cooled completely.
Pour the filling into the cooled pie shell and bake for 40 minutes or until it looks cooked around the edges but the center is still a little wobbly.
If your crust gets too dark during baking, cover the pan with foil and continue baking for the remainder of the time.
The pie may look a bit puffed, but this is normal and will go away as the pie cools down.
Leave the pie to cool in the oven with the oven door cracked open (about a quarter of the way). This will prevent cracking. Remove it from the oven once the pie and oven come to room temperature.
To slice into clean cuts, dip the knife into hot water before making a cut then, every time you make a cut, wipe it with a clean towel.
Serve either plain or topped with whipped cream or vanilla ice cream.
Storage & Freezing Instructions
If making ahead, I recommend using an eggwash to brush the crust with before baking. This will help prevent a soggy crust.
Pumpkin Pie with Graham Cracker Crust can be stored in the fridge for up to four days after it is completely cooled. Be sure to cover the pie well with plastic wrap or aluminum foil to prevent it from drying out.
To Freeze: Once completely cooled, wrap the pie tightly in plastic wrap, then wrap it in aluminum foil. The pie can be frozen for up to three months, or if you have a chest freezer that doesn’t get open often, it can be stored for up to six months.
When ready to eat, thaw the pie in the fridge overnight.
Erren’s Top Tips & Variations
- This pie can also be made with traditional pie crust. Just be sure to blind-bake the crust for 20 minutes before adding the filling. For more information, see my post on how to make pie crust.
- If your crust gets too dark during baking, cover the pan with foil and continue baking for the remainder of the time.
- If you’re short on time, you can buy a store-bought graham cracker pie crust. Just buy a 9-inch pan size.
- If you are using a store-bought pie crust, there is no need to pre-bake the crust.
- You can substitute the spices in the recipe for an easy spice choice with 2 teaspoons of store-bought pumpkin pie spice.
- To make moving your unbaked pie more manageable, a baking sheet can be helpful. Just place the pan on the baking sheet, add the filling, and put it in the oven!
- Pumpkin pie is done when the filling is just set. It should look cooked around the edges, but the center should still be a little bit wobbly. You can also use an instant-read thermometer to test for doneness. When it reaches 180°F/82°C, it’s done.
FAQs
How do you prevent pumpkin pie from cracking?
The top of the pie can crack when it is overcooked or cooled too quickly. To prevent cracking, leave the pie to cool in the oven with the oven door cracked open a quarter of the way. Remove from the oven once the pie and oven reach room temperature.
What makes pumpkin pie watery top?
A few things can cause watery pumpkin pie, such as chilling it before it’s cooled down or underbaking. Too much liquid in the filling can also make the pie watery and cause the crust to become soggy. Make sure to strain fresh pumpkin puree of excess water or use canned pumpkin puree without added liquid.
What pumpkins are best for making pie?
Some of the best pumpkins for pumpkin pie are Dickinson, Long Pie Pumpkins (AKA Nantucket Pumpkins), or sugar pumpkins. These pumpkins are smaller in size and have a sweeter flavor than the larger jack-o-lantern pumpkins. The flesh is also much denser, making them perfect for pies.
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Recipe
Pumpkin Pie with Graham Cracker Crust
Ingredients
For the crust:
- 6 oz graham cracker crumbs (12 crackers, crushed)
- 2 tablespoons brown sugar (or granulated)
- 9 tablespoons butter (melted)
Optional Egg Wash
- 1 egg white
- 1 tablespoon water
For the filling:
- 4 tablespoons butter (melted)
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 15 oz pumpkin puree
- 1 teaspoon vanilla
- ½ cup sweetened condensed milk
- 2 egg
- 1 tablespoon flour
Instructions
- Preheat the oven to 350°F/180°C
For the crust
- Mix together the graham cracker crumbs and granulated sugar in a medium bowl, then mix in the melted butter. The mixture will look slightly moist, coarse, and sandy. Try to break up any large chunks.
- Add the mixture to an ungreased 9-inch tart pan or pie tin. Using a small flat-bottomed measuring cup or your hands, press the crumbs into the bottom and sides to form a compact crust. Try not to press too hard, as it can make the crust too hard. Just pat it down until no longer crumbly.
- If making ahead, egg wash the crust before baking to prevent it from getting soggy.To make the egg wash, beat one large egg white and one tablespoon of water in a small bowl with a fork or whisk until well.
- Brush evenly over the surface and sides of the crust using a pastry brush. Bake for 8 to 10 minutes or until lightly browned. Set aside to cool completely before adding the filling.
For the pie
- In a medium mixing bowl, mix the butter, brown sugar, sugar, cinnamon, nutmeg, ground cloves, pumpkin puree, condensed milk, vanilla, eggs, and flour until combined. Set aside.
- Pour the filling into the cooled pie shell and bake for 40 minutes or until the filling is just set. It should look cooked around the edges, but the center should still be a little bit wobbly when gently nudged.
- Leave the pie to cool in the oven with the oven door cracked open (about a quarter of the way). This will prevent cracking. The puffiness will reduce as the pie cools.
- Remove from the oven once the pie and oven come to room temperature.
- Slice to serve or refrigerate until needed.
Tips
- This pie can also be made with traditional pie crust. Just be sure to blind-bake the crust for 20 minutes before adding the filling. For more information, see my post on how to make pie crust.
- If your crust starts to get too dark during baking, cover the pan with foil and continue baking for the remainder of the time.
- If you’re short on time, you can buy a store-bought graham cracker pie crust. Just buy a 9-inch pan size.
- If you are using a store-bought pie crust, there is no need to pre-bake the crust.
- You can substitute the spices in the recipe for an easy spice choice with 2 teaspoons of store-bought pumpkin pie spice.
- To make moving your unbaked pie more manageable, a baking sheet can be helpful. Just place the pan on the baking sheet, add the filling, and put it in the oven!
- Pumpkin pie is done when the filling is just set. It should look cooked around the edges, but the center should still be a little bit wobbly. You can also use an instant-read thermometer to test for doneness. When it reaches 180°F/82°C, it’s done.
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