Pumpkin Pie with Graham Cracker Crust

This delicious pumpkin pie on a graham cracker crust is everything you need for pumpkin season. Each smooth and creamy bite reminds me of my grandma's pumpkin pie, but with a buttery graham cracker crust that makes it even better! 

A Perfect Pumpkin Pie 

I don't know about you, but Fall is my favorite time of year. I mean, cozy sweaters, pumpkin patches, two of the best holidays, and this homemade pumpkin pie with a graham cracker crust. Does it get any better than that?!

Out of all of those things, this pie has to be my favorite. It's a really easy recipe to make, and the result is nothing short of amazing. A rich and creamy filling that's filled with pumpkin flavor on top of a homemade graham cracker crust, the combo is perfect. Make it for your next get-together or Thanksgiving, and everyone will dub you baker of the year!

Why You'll Love This Recipe

More than your average pumpkin pie. A classic pumpkin pie is great, but this one on the delicious graham cracker crust is sure to be the best pumpkin pie you ever have! 

It's a family favorite. Just like these pumpkin cookies with cream cheese frosting, this pumpkin pie recipe is sure to become a family favorite! At least it is in the Cunningham household, which is why we make it every Fall year after year.

It's foolproof. Don't worry if this is your first time making a pie from scratch. You'll find this recipe to be simple to follow, and it'll turn out perfect! 

Ingredients You'll Need

Here's everything you'll need to make the crust:

• Graham cracker crumbs- for the base of the crust.
• Brown sugar- my secret ingredient to make the crust taste even better.
• Butter- I used unsalted butter. Make sure it's softened.

And here's what you'll need for the filling:

• Sugar- for a little more sweetness.
• Pumpkin pie spice- for that classic flavor.
• Eggs
• Pumpkin puree- to make a smooth filling.
• Evaporated milk- to add a little creaminess and thicken the filling.

How To Make Pumpkin Pie With Graham Cracker Crust

Step 1: Prep work. Preheat the oven to 350°F (175°C) and grease a pie dish with butter or nonstick cooking spray.

Step 2: Make the crust. Combine graham crackers with brown sugar in a food processor or high-power blender. Pulse a few times. Add the butter and continue pulsing until the mixture looks like sand. Transfer the mixture to the pie dish and firmly press it into the dish. Make sure to fully cover the bottom and sides of the pie dish.

Step 3: Bake the crust. Put the crust in the oven and bake it for 15 minutes. Then take it out of the oven and increase the temperature to 425°F (220°C).

Step 4: Make the pumpkin filling. While the pie crust is baking, make the filling by beating the eggs with the pumpkin pie spice, evaporated milk, and sugar in a bowl. Add the canned pumpkin puree and stir until well combined. Pour the filling into the pre-baked crust.

Step 5: Bake the pie. Bake the pie for 15 minutes, then reduce the heat to 250°F and continue baking the pie for 40 more minutes. If the crust gets a little dark during the baking, cover it with foil to prevent it from burning.

Step 6: Cool and serve. Let the pie cool completely on a wire rack, then refrigerate it for 4 hours. Once it's fully cooled, transfer it to your favorite pie plate, slice, and serve.

Pro Tips To Make The Best Recipe

• If you don't have a food processor, you can mix the graham cracker crust by hand, but you'll want to use melted butter instead of softened butter so it mixes more easily.
• You'll know the pie is done baking when the edges of the crust are golden brown and the middle of the pie jiggles slightly. You can also stick a toothpick in the center and check if it comes out clean.
• Let the pie fully cool before refrigerating. I know it'll be tempting to eat, but be patient!
• Make this pie the day before you plan on serving it since it has to chill in the fridge. I always make this the day before Thanksgiving for a fuss-free dessert to bring to my family.

How To Store Leftover Pie

In the fridge: Cover the dish with plastic wrap or transfer the leftover pie slices to an airtight container and store it in the fridge for up to 4 days. Since it stores so well in the fridge, this is a great make-ahead dessert.

In the freezer: Transfer the leftover pie slices to a freezer-safe container and freeze them for about a month. You'll want to let it thaw in the fridge overnight before enjoying it.

Frequently Asked Questions

How do you bind graham cracker crust?

First, you'll want to make sure the graham crackers are crushed into fine crumbs. Then while most recipes call for melted butter, my little trick is to use extra softened butter along with brown sugar. Mixing everything together in a food processor and then pressing it into the pan makes for a perfect crust.

Should you bake a graham cracker crust before filling?

If you are making the crust from scratch, then yes, you'll want to bake it before filling. This will prevent the crust from getting soggy while refrigerating.

Can I use a store bought pie crust?

Yes, you can just grab a graham cracker crust from the store if you want to skip a step in this recipe. You won't have to pre-bake the crust and can move right to making and adding the filling.

More Pumpkin Recipes To Try Next

• Pumpkin cream cheese bread
• Pumpkin cream cheese dip
• Pumpkin cheesecake bars
• No bake pumpkin pie
• Pumpkin dump cake
• Pumpkin cake with cream cheese frosting