This spiced pumpkin pie in a graham cracker crust has a creamy custard filling made from canned pumpkin, warm spices and simple ingredients. The crust is buttery, crumbly and never soggy!
Because there’s no such thing as having too many pumpkin recipes, make sure you also try my maple pumpkin pie and this recipe for pumpkin pie with sweetened condensed milk!
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❤️ Why you’ll love this recipe
- This recipe has all the flavors of a traditional pumpkin pie, but with a sweet graham cracker crust!
- It’s perfect for anyone who doesn’t want to fuss with pastry dough.
- I love this pie because it sets perfectly with no cracks! A sudden change in temperature can cause even a properly baked pie to crack, so the trick is to let it cool fully in the oven with the door slightly open.
📋 Ingredient notes
- A traditional graham cracker crust is made from graham cracker crumbs, melted butter, sugar and a pinch of kosher salt.
- The base of the filling is made with canned pumpkin – this is not the same as ‘pumpkin pie filling’ so read the can carefully. The only ingredient listed on the can should be pumpkin.
- Evaporated milk is another key ingredient for the filling – make sure not to use the whole can. You’ll only need ⅔ of a cup.
- Combination of warm spices – cinnamon, nutmeg, ginger, allspice and a pinch of black pepper. Adding pepper might sound odd, but it adds depth to the flavor of the pumpkin.
Recipe substitutions
- It’s perfectly ok to use a store-bought graham cracker crust for this recipe.
- For even more spice, pulse some ginger snaps in a food processor and use them in place of the graham cracker crumbs.
- If you prefer a traditional pastry crust, you can use store bought or homemade. I have a great recipe for a tender, flaky, shortening pie crust. Make sure to follow the blind bake (par-baking) instructions in the recipe.
- Use 2 and ½ teaspoons of pumpkin pie spice if you don’t have all of the spices listed.
🥧 Step-by-step instructions
Prepare the crust
Step 1: Preheat your oven to 350°F. Mix the graham cracker crumbs, salt and sugar in a mixing bowl. Pour in the melted butter and toss until the graham cracker crumbs are moistened. The crumb-mixture should be fine and grainy.
Step 2: Pour the crumb mixture into the pie plate and tilt/gently shake the plate so the graham cracker crumbs cover the bottom evenly. Use the edge of a dry measuring cup to press the crumbs along the bottom and sides of the pie plate.
Step 3: Bake the graham cracker crust for 10 minutes then remove it from the oven and let it cool.
Make the filling
Step 1: Place the canned pumpkin, both types of sugar, eggs, evaporated milk, butter, spices, salt and vanilla extract in a food processor. Blend on high speed for 1 full minute or until the mixture is smooth.
Step 2: Pour the filling into the pie shell. Be careful not to over-fill the crust. Leave 1-2 centimeters between the filling and the top of the pie shell. Bake the pie for 45 minutes.
Step 3: Once the pie is done baking turn the oven temperature off and crack the oven door slightly. Let the pie fully cool in the oven with the door open so the pie doesn’t crack. Once fully cooled, transfer the pie to the refrigerator and chill for 6 hours.
Note: The top of the pie will expand while baking. It will retain its flat shape as it cools.
Step 4: Cut the pie into slices and serve. Whipped topping is optional.
💭 Tips & tricks
- Remember to use 100% canned pumpkin and not ‘pumpkin pie filling’! Pumpkin pie filling contains sugar and added filler ingredients.
- Sudden change in temperature can cause your pie to crack. Prevent cracks by turning the oven off, cracking the door and letting the pie cool fully before transferring to the refrigerator.
- A fully cooked pie will be firm with a slight jiggle. It will continue to firm up as it chills. Allow the pie to chill in the refrigerator for a minimum of 6-8 hours (preferably a full day) before cutting it into slices.
❓Recipe FAQ’s
For most recipes a graham cracker shell is an easy alternative to a traditional pastry crust. A graham cracker crust works especially well for cream-based, custard pies and cheesecakes.
Absolutely, you can buy a pre-made graham cracker crust or a pastry pie crust in the store for this recipe. Make sure to follow the blind bake (or pre-bake) instructions on the package.
Pre-baking the pie crust is what keeps pumpkin pie from getting soggy. It’s also important to follow the recipe measurements and ingredients exactly so that the filling bakes and sets correctly.
As with any custard-based dessert, leftover pumpkin pie should be stored in the refrigerator. You can keep it in the pie plate and cover it with foil. If space is a concern cut the remaining pie into slices and place them in an airtight container in the fridge.
⭐ Other recipes you’ll love
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Pumpkin Pie in Graham Cracker Crust
Equipment
Ingredients
Graham cracker crust
- 1 and ½ cups graham cracker crumbs
- 8 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
Filling
- 15 ounces canned pumpkin (1 can)
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅔ cup evaporated milk canned
- 4 tablespoons unsalted butter
- 1 teaspoon cinnamon ground
- 1 teaspoon nutmeg ground
- ½ teaspoon allspice ground
- ⅛ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
Pie crust instructions
- Preheat oven to 350°F. Mix the graham cracker crumbs, salt and sugar in a mixing bowl. Pour in the melted butter and toss until the graham cracker crumbs are moistened. The crumbs should feel grainy with no large clumps.
- Pour the crumb mixture into the pie plate and tilt the plate so the graham cracker crumbs cover the bottom of the plate evenly.
- Use your fingers or the bottom of a dry measuring cup to press the crumbs against the bottom and up the sides of the pie plate. Apply pressure as you're forming the crust but try not to pack the crumbs too tightly or it can become hard while it's baking.
- Bake the graham cracker crust for 10 minutes then remove from the oven and let cool.
Pie instructions
- Place the canned pumpkin, both types of sugar, eggs, evaporated milk, butter, spices, salt and vanilla extract in a food processor. Blend on high speed for 1 full minute or until the mixture is very smooth.
- Pour the filling into the pie shell. Be careful not to over-fill the crust. Leave 1-2 centimeters between the filling and the top of the pie shell. Bake the pie for 45 minutes.
- Once the pie is done baking turn the oven temperature off and crack the oven door slightly. You'll notice the top of the pie will puff up during baking. It will retain its flat shape as it cools. Let the pie fully cool in the oven with the door open so the pie doesn't crack. Once fully cooled, transfer the pie to the refrigerator and chill for 6-8 hours.
- Cut the pie into slices and serve.
Notes
- Use 100% canned pumpkin and not ‘pumpkin pie filling’.
- Make sure to measure out the evaporated milk, don’t use the full can.
- Prevent cracks by turning the oven off, cracking the door and letting the pie cool fully before transferring to the refrigerator.
- A fully cooked pie will be firm with a slight jiggle. It will continue to firm up as it chills.
- Let the pie cool fully and then chill in the refrigerator for a minimum of 6 hours (24 hours is ideal) before cutting it into slices.
Lisa Monteiro G. says
Thanks Crystal!
This was really good. The flavors are great. I’ve never used kosher salt in a pie, and I’ve never made pumpkin pie. I will definitely do again. I overcooked the crust unfortunately, because I used a smaller oven. I’ll adjust next time. Also, your recommendation to not fill the pie plate to the rim with pie filling was perfect! It would have been a disaster otherwise. Obrigado