Pumpkin Pie with Graham Cracker Crust

a slice of pumpkin pie with a graham cracker crust and a dollop of whipped cream on a plate.

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Pumpkin Pie with Graham Cracker Crust

This Pumpkin Pie with Graham Cracker Crust is a must-try twist on a classic! With a smooth, spiced pumpkin filling and a crunchy, buttery crust, it’s the perfect balance of creamy and sweet. Ideal for beginner bakers, this easy-to-make dessert will be the star of your fall and holiday celebrations, whether you're serving it at Thanksgiving or cozy family gatherings.

Prep Time20

Cook Time1 10

Chilling Time2

Total Time3 30

Course: Brunch, Dessert

Cuisine: American, Canadian, English, north american

Servings: servings

Calories: 458kcal

Author: Philip Lago and Mystique Mattai

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.

Notes

Scroll up to view a visual walkthrough of the recipe.

Pumpkin spice: combine 2 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon allspice, and ¼ teaspoon cloves

Pie dish: we used a deep 9” pie dish for the recipe. This recipe also works with a deep 8” pie dish or 10” pie dish.

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: 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.

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