This Pumpkin Pie with Graham Cracker Crust is a medley of seasonal notes and textures. Sweet and spicy, smooth and crumbly, this classic Thanksgiving dessert is made easier with the addition of a no-fuss graham cracker crust that adds bite to the smooth pumpkin filling. Trust us, this may just be your new favorite dessert no matter the season.
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Growing up, my family holiday always had a cherry cheesecake (usually made by my grandma) and a pumpkin pie (usually store-bought) for dessert. Would you believe I never went for the pie? As a child, I didn’t consider anything that had pumpkin in it dessert-worthy, but now I crave everything pumpkin pie spice flavored (even pumpkin creme brulee) long before the fall air turns crisp.
While traditional pie crusts have their charm, a graham cracker pie crust is a unique twist on a classic (like our Whole30 Pumpkin Pie). Once it comes out of the oven, the pumpkin base reveals a deep and rich orange hue and the crust is golden perfection. Velvety, smooth, and melt in your mouth, the pumpkin pie filling is contrasted by the crumbly graham cracker crust and is truly an idyllic blend of sweet and spicy.
A must-make this holiday season, this pumpkin pie with graham cracker crust is a comforting, nostalgic bite that echoes the warmth of autumn – although, this may become your new favorite dessert recipe no matter the season. Finish with a dollop of maple whipped cream and enjoy.
Why You’ll Love This Pumpkin Pie in Graham Cracker Crust Recipe
- It’s easier than pie crust: A no-fuss graham cracker crust is easier to prep than a pie crust. And unlike traditional pie crusts, there's no need to roll out dough, which makes pumpkin pie with graham cracker crust recipe more accessible for all skill types.
- The texture: The pumpkin filling is whipped until smooth and spiced with warm notes of pumpkin pie spice providing a comforting, slightly sweet taste that’s contrasted by the crunchy, buttery graham cracker crust for the perfect bite.
- It’s fall in a bite: The pumpkin spice is rich and warm, and the pumpkin filling is smooth and earthy, a perfect sweet and spicy combo that evokes the flavors of the season.
Serve our Pumpkin Pie with Graham Cracker Crust with your favorite Thanksgiving or Christmas recipes alongside our Thanksgiving Chicken, Twice Baked Mashed Potatoes, Sourdough Bread Stuffing, or with any of our unique Thanksgiving recipes.
Ingredient List
- Graham wafers: use whole graham wafers and smash them vs graham wafer crumbs. This results in a better-tasting crust.
- Sugar: granulated sugar is used for the crust and light brown sugar for the pie.
- Butter: we use salted butter for both savory and sweet recipes.
- Pumpkin: use canned pumpkin puree. Ensure the only ingredient is 100% pumpkin. We prefer canned pumpkin vs homemade pumpkin puree due to its consistent texture and flavor.
- Eggs: large eggs, as fresh as possible.
- Vanilla: use vanilla extract or vanilla paste.
- Flour: used to thicken the pumpkin pie. All-purpose is best.
- Cream: use heavy cream or whipping cream with a minimum fat level of 35%.
- Salt: we use sea salt in our recipes.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions and Modifications
- Make it dairy-free: swap the butter in the graham cracker crust with coconut oil, and the heavy cream in the pie to full-fat coconut milk.
- Use a traditional pie crust: Whether making your pie crust or buying pre-made, this filling works no matter what type of crust you’re filling.
- Make it chocolate: swap the graham cracker crumbs with chocolate cookie crumbs in the pie crust to make this a decadent chocolate pumpkin pie. Add chocolate shavings as a garnish for even more chocolate flavor.
Recipe Steps: How to Make Homemade Pumpkin Pie Spice
1. Make the graham cracker crust.
Mix graham crackers, sugar, and salt in a bowl. Add melted butter and stir until it looks like coarse sand. Press the mixture evenly into the bottom and sides of a pie dish. Use a measuring cup to smooth the bottom and a spoon to shape the corners.
2. Bake the crust.
Bake the graham cracker pie crust for 10 minutes at 350°F. Remove and set aside to cool.
3. Make the pumpkin pie base.
Mix the pumpkin, eggs, brown sugar, vanilla, pumpkin spice, and salt in a bowl.
4. Make the thickener.
Whisk flour and ¼ cup of cream in a small bowl until smooth and thick. Add the rest of the cream, and whisk until smooth.
5. Finish the pie filling.
Add the cream mixture to the pumpkin filling and stir until just combined.
6. Bake the pie.
Pour the pumpkin pie filling into the graham cracker pie crust, leaving about ¼ inch of space for it to rise while baking. Transfer to a 375°F oven to bake for 55-60 minutes, until the center is almost set. It will still jiggle a bit when shaking.
7. Cover the crust.
Check the pie after 30 minutes. If the crust is getting dark then cover the edge of the pie with foil to prevent the graham cracker crust from getting too dark.
8. Cool, top, and Serve.
Once baked, transfer the pie dish to a wire rack to cool for 2-3 hours before serving with a dollop of whipped cream or ice cream.
Chef's Tips
- Pack the crust with the right pressure: ensure not to press the crust to firmly into the pie dish, or too light. Too firm and the crust will become very hard when baked and be difficult to cut. Too light and the crust will fall apart.
- Pre-bake the crust: Whether using the graham cracker pie crust recipe or going with a traditional pie crust, pre-baking ensures the crust stays crispy and doesn't get soggy from the filling.
- Avoid overmixing: Stir until the filling is just combined to prevent too much air from getting into the pie, which can cause cracks while baking.
- Don’t overbake: The pie should be fully set on the edges but slightly jiggly in the center when you remove it from the oven.
- Chill the pie: Let the pie cool completely and chill for at least a few hours to ensure the flavors meld and the texture is properly formed.
Make Ahead, Storage, and Freezing
Make ahead: We like the flavor of pumpkin pie the next day when it’s had the time to fully chill and the flavors to develop further. Make this pumpkin pie up to 3 days in advance of serving.
Storage: If storing the whole pie, place it, along with the pie dish in a large covered container to chill in the fridge for an extended period. If storing individual slices, transfer them to an airtight container and store in the fridge for up to 4-5 days.
Freezing: pumpkin pies can be stored in the freezer before or after baking due to the fat content. Ensure it is very well wrapped and in a freezer-safe container. Unbaked pie should be baked within 2 weeks but a pre-baked pie will last about 3 months. Thaw the pie in the fridge for 24 hours before baking or serving.
Recipe FAQs
Yes, you can use fresh pumpkin instead of canned. Roast, puree, and drain the pumpkin well to remove any excess moisture. Our preference is to use canned pumpkin because fresh tends to have more water and we find it harder to make a consistent pie.
Avoid overbaking the pie and let it cool slowly to avoid cracking. The pie should be slightly jiggly in the center when removed from the oven, It will continue to set as it cools.
A watery or soft pie may be due to too much liquid in the filling or underbaking. Ensure your pumpkin puree is well-drained if using fresh pumpkin and bake the pie until the center is just set but still slightly jiggly.
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Recipe Card
Pumpkin Pie with Graham Cracker Crust
Ingredients
Graham Cracker Pie Crust
- 1 ¾ cups crushed graham wafers
- ¼ cup sugar
- Pinch salt
- 7 tablespoon salted butter melted
Pumpkin Pie Filling
- 1 can pumpkin puree 15oz
- 3 large eggs room temperature
- 1 cup light brown sugar packed
- 1 teaspoon vanilla
- 3 teaspoon pumpkin pie spice notes for amounts
- ½ teaspoon salt
- 2 tablespoon flour
- 1 ¼ cups heavy whipping cream room temperature
Instructions
- Preheat the oven to 350°F.
Make the crust
- Combine graham wafers, sugar, and salt in a bowl. Pour in the melted butter and mix until the texture looks like coarse sand. Press the mixture evenly into the bottom and up the sides of a pie dish. Use a measuring cup to smooth the bottom and a spoon to shape the edges where the crust meets the sides.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool to room temperature.
- Increase the oven temperature to 375°F.
Prepare the filling
- In a bowl, mix pumpkin, eggs, brown sugar, vanilla, pumpkin spice, and salt.
- In a small separate bowl, whisk the flour with ¼ cup of the cream until smooth and lump-free. Add the remaining cream and whisk until fully combined, then pour it into the pumpkin mixture. Whisk everything together until smooth.
- Pour the pumpkin filling into the cooled graham crust, filling it ¼ inch from the top.
- Bake for 55-60 minutes, or until the center is almost set but still a little wobbly.
- Let the pie cool on a wire rack for 2-3 hours before serving.
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