Pumpkin Pie in Graham Cracker Crust

5 from 1 vote

This pumpkin pie in a graham cracker crust has a creamy, spiced filling made from canned pumpkin, warm spices and simple ingredients.

Prep Time15 mins

Cook Time45 mins

Chilling time6 hrs

Total Time7 hrs

Course: Dessert

Cuisine: Holiday

Servings:

Calories: 398kcal

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.

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.

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.