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Pumpkin Pie with Graham Cracker Crust

This Pumpkin Pie with Graham Cracker Crust has a smooth, creamy pumpkin filling baked in a buttery graham cracker crust with warm fall spices.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Servings:

Calories: 295kcal

Author: Davinah

1 Graham Cracker Pie Crust 9-inch, prepared in a pie plate, if making my homemade graham cracker crust, I use pumpkin pie spice in place of the cinnamon, but both options work
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

Preheat the oven to 350 degrees
Make the pie filling: Add all pie filling ingredients except the eggs to a food processor. Blend until incorporated & taste. You can taste the pie filling and adjust it to taste.
Add the eggs and blend just enough to mix them in.
Pour the pumpkin pie filling into the prepared graham cracker pie crust.
Bake uncovered at 350 degrees for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle. You can start checking for doneness around the 45-50 minute mark.
Allow the pie to cool completely before slicing. Serve with whipped cream or a scoop of vanilla ice cream, and sprinkle with extra cinnamon if desired.

Use a homemade or prepared 9-inch graham cracker crust.
If making the crust from scratch, swap cinnamon for pumpkin pie spice for more fall flavor.
Add the eggs last so you can taste and adjust the filling first.
Start checking the pie around 45–50 minutes. The edges should be set and the center should still jiggle slightly.
Cool completely before slicing so the custard can finish setting.