Pumpkin Pie with Graham Cracker Crust

5 from 10 votes

A delicious fall dessert with a spiced pie filling made with condensed milk for creaminess and a graham cracker crust for a buttery crunch.

Course Dessert

Cuisine American

Keyword pumpkin pie, pumpkin pie recipe with condensed milk, Pumpkin Pie with Graham Cracker Crust

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 416

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.

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.

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.