Pumpkin Pie with Graham Cracker Crust

Name: Pumpkin Pie with Graham Cracker Crust
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 Graham Cracker Pie Crust; 15 oz Pumpkin Puree (pure and unsweetened, this is about 1 ¾ cups of pumpkin puree); ¼ cup Butter (salted and melted); ½ cup Brown Sugar; ¼ cup White Sugar; ½ cup Evaporated Milk; 2 tsp Pumpkin Pie Spice (click for my recipe); 2 tsp Vanilla Extract; 2 large Eggs

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This Pumpkin Pie with Graham Cracker Crust has a smooth, creamy pumpkin filling with warm fall spices and a buttery, crisp graham cracker base. You get the classic flavor of pumpkin pie without rolling or shaping pastry dough.

Pumpkin pie and graham cracker crust served with a scoop of vanilla ice cream

I like making the Graham Cracker Pie Crust from scratch because I can swap the cinnamon for Pumpkin Pie Spice and carry those warm fall flavors into the crust too. A prepared 9-inch graham cracker crust works just as well when you want a shortcut. It’s an easy option for Thanksgiving when you want something different from a traditional pastry crust.

Why Make This?

Creamy with a little crunch: The smooth pumpkin custard contrasts with the crisp graham cracker crust.
Less work than pastry crust: There’s no dough to roll, shape, or crimp.
Easy to make ahead: Pumpkin pie needs time to cool and set, making it a natural dessert to prepare before your holiday meal.

ingredients to make Pumpkin pie with graham cracker crust

Ingredients Needed

Grab the exact amounts from the recipe card at the bottom of the post.

Graham cracker pie crust: Use a prepared 9-inch crust. My homemade Graham Cracker Pie Crust lets you customize the flavor with pumpkin pie spice instead of cinnamon, while a store-bought crust keeps the prep extra simple.
Pumpkin puree: Use pure, unsweetened pumpkin puree, not pumpkin pie filling. You’ll need about 1¾ cups.
Salted butter: Melt it before adding it to the filling.
Brown sugar: Adds sweetness and a deeper molasses flavor.
Granulated sugar: Balances the brown sugar.
Evaporated milk: Gives the filling its smooth, classic custard texture.
Pumpkin Pie Spice: I use my homemade Pumpkin Pie Spice to season the filling.
Vanilla extract: Adds flavor and complements the warm spices.
Large eggs: Add these last so you can safely taste and adjust the filling first.

How to Make Pumpkin Pie with Graham Cracker Crust

Use the step-by-step photos as a guide. The main thing to watch is the center of the pie as it finishes baking.

Blend the Filling

Add everything except the eggs to a food processor and blend until smooth. Taste and adjust the spices if needed.

Adding the pumpkin pie filling ingredients, except the eggs, to a food processor, then blending until smooth and tasting to adjust the flavor.

Add the Eggs

Add the eggs and blend just until incorporated.

Fill the Crust

Pour the pumpkin filling into the prepared 9-inch graham cracker crust.

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Adding the eggs and blending just until incorporated, then pouring the pumpkin pie filling into the graham cracker crust and baking until set.

Bake Until Slightly Jiggly

Bake uncovered at 350°F for 50–60 minutes. Start checking around 45–50 minutes. The edges should be set while the center still has a slight jiggle.

Cool Completely

Let the pie cool completely before slicing so the custard has time to set. Serve with whipped cream or vanilla ice cream if you’d like.

Creamy pumpkin pie with graham cracker crust and warm pumpkin spice

Tips for the Best Pumpkin Pie with Graham Cracker Crust

Add the eggs last: Mixing the other filling ingredients first gives you a chance to taste the pumpkin mixture and adjust the spice before adding raw eggs.
Start checking the pie early: Ovens and pie plates can bake differently. Checking around the 45-minute mark helps you catch the pie when the edges are set without overcooking the center.
Don’t wait for a firm center: Pumpkin pie continues to set as it cools. If you wait until the middle looks completely firm in the oven, the custard can end up overbaked.

More Pumpkin & Fall Pie Recipes

If you want a more traditional pumpkin pie, try my Pumpkin Pie with Sweetened Condensed Milk. You can make the pastry base from scratch with my All Butter Pie Crust.

If you like the graham cracker crust in this recipe, try Sweet Potato Pie with Graham Cracker Crust next. My Sweet Potato Pie is another classic option when you want a different fall pie.

For more desserts, sides, and holiday mains, browse my Thanksgiving recipes.

Pumpkin pie recipe with graham cracker crust baked until perfectly set

Storage

Store: Cover the cooled pie and keep it refrigerated.
Freeze: Wrap the whole pie or individual slices well and freeze. Thaw overnight in the refrigerator.
Serve: Enjoy the pie chilled or let it sit out briefly before serving. There’s no need to reheat it.

FAQs

Can you put pumpkin pie in a graham cracker crust?

Yes. A graham cracker crust gives pumpkin pie a buttery, crisp base that works well with the smooth custard filling. It’s also an easy alternative to traditional pastry crust.

Should you bake a graham cracker crust before adding pumpkin pie filling?

Since this pie has a long cook time, I do not pre-bake the graham cracker crust. I simply add the pumpkin pie filling to the crust and bake.

Can I use a store-bought graham cracker crust?

Yes. A prepared 9-inch graham cracker crust works well and saves you the step of making the crust from scratch.

How do you know when pumpkin pie is done?

The edges should look set while the center still has a slight jiggle when you gently move the pie. The filling will continue to firm as it cools.