Easy Pumpkin Pie with Graham Cracker Crust

This easy pumpkin pie with graham cracker crust takes only 10 minutes of prep time and it’s the perfect make-ahead dessert for Thanksgiving dinner or a fall family gathering.


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Pumpkin pie for dessert is a favorite in our family, along with this no-bake pumpkin lush recipe and spiced pumpkin bread. If you’d like to try a no-bake version of pumpkin pie, my pumpkin mousse pie is quick and easy to make too without even needing to turn on the oven!

The flavor of graham crackers combines perfectly with the warm spices and pumpkin in this easy fall dessert recipe.

If you don’t have time to make a traditional pie crust and mess up the kitchen, this is your go-to pie.

Why You’ll Love this Pumpkin Pie Recipe

  • Delicious flavor! – The creamy pumpkin filling in this pie is perfectly spiced with cinnamon, allspice, nutmeg, ginger and cloves, creating a warm and comforting flavor that will give you all the ‘fall feels’!
  • Perfect texture – The graham cracker crust provides a delightful contrast to the smooth pumpkin filling. It’s sweet, buttery, and has a satisfying crunch that complements the creamy pie filling.
  • Easy Preparation: This recipe is beginner-friendly and doesn’t require any complicated baking techniques. Mixing the filling and pressing the crust are straightforward steps, making it an easy dessert with no pressure as to whether or not it will turn out for guests.
Bite shot of pumpkin pie on a fork with remaining pie in the background.

Ingredients for Pumpkin Pie

This recipe uses simple ingredients. See the notes on the recipe card at the bottom of this page for subsitutes as well.

Labelled ingredients for pumpkin pie recipe on a white marble board in small containers.
  • Graham cracker crumbs – *see note on recipe card to make your own cracker crumbs
  • Butter – use unsalted butter in this recipe
  • Ground Cinnamon
  • Pumpkin Puree (pure pumpkin) – double check the label; pumpkin pie filling is not the same as pure pumpkin.
  • Evaporated milk
  • Eggs
  • Brown sugar
  • Granulated sugar
  • Ground cinnamon
  • Ground allspice
  • Ground ginger
  • Ground cloves
  • Nutmeg
  • Salt

Can I substitute pumpkin pie spices for the individual spices?

Yes you can! Simply substitute 1 and 1/2 teaspoons of pumpkin pie spice for the individual spices.

Can I use a store-bought graham cracker crust?

Yes, you sure can. Do not bake it before adding the filling. Simply proceed to Step 6 and make the filling.

How to Make Pumpkin Pie with Graham Cracker Crust

You can find a full, printable recipe card with amounts and step-by-step instructions. I’ve added some photos to show you what to expect and a few tips to assist you with making the perfect pumpkin pie!

This is a delicious dessert to follow a Thanksgiving dinner.

Grahama cracker crumbs, melted butter, brown sugar and cinnamon in mixing bowl with spoon.

STEP ONE – Preheat oven to 350°F.

STEP TWO – In a large mixing bowl, combine graham cracker crumbs, melted butter, brown sugar and cinnamon.  Mix well to coat the graham cracker crumbs with the butter. (Mixture should resemble coarse sand)

Graham cracker crust is pressed into the bottom of baking dish.

STEP THREE – Pour graham cracker crumbs mixture into a 9-inch pie plate.  Use the bottom of a measuring cup or glass to press the crumbs against the bottom, and up the sides of the pie plate.  Use your fingers to even out the top edge of the crust. 

STEP FOUR – Bake the crust in the preheated oven for 10 minutes.

STEP FIVE – Remove the crust from the oven and allow to cool on wire cooling rack while you prepare the pumpkin pie filling.

Remaining pie filling ingredients are added to mixing bowl with spoon.

STEP SIXMAKE THE FILLING: While the crust is cooling, mix the filling by combine all filling ingredients in a large bowl and stirring until combined.

Pumpkin pie filling is poured into the graham cracker crust.

STEP SEVEN – Pour the pumpkin mixture into the cooled graham cracker crust.

STEP EIGHT – Bake in preheated oven to 50 to 60 minutes.

TIP – After the first 30 minutes, cover the edges of the pie crust with foil to prevent over-browning of the edges.

STEP NINE – Allow the pie to cool completely and set for at least 4 hours before slicing.

Slice of pumpkin pie on a white plate with a scoop of pie on the fork.

STEP TEN – Serve with homemade whipped cream, cool whip or vanilla ice cream & enjoy!

Overhead view of the cut pumpkin pie on a white plate.

How long does pumpkin pie last in the fridge?

Pumpkin pie will last in the refrigerator for 3 to 4 days. Cover with plastic wrap or aluminum foil, or transfer slices to an airtight container.

Can I freeze pumpkin pie?

Yes, pumpkin pie may be frozen for up to 2 months. Cover with plastic wrap, then tightly with aluminum foil. Thaw in the refrigerator before serving.

Wedge of cut pumpkin pie with whipped cream on a white plate.

More Pumpkin Desserts to Enjoy

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Pumpkin pie served on a white plate.

Easy Pumpkin Pie with Graham Cracker Crust


  • Author: Sandra Flegg
  • Total Time: 0 hours
  • Yield: 8 servings

Ingredients

Prepare the crust:

2 cups graham cracker crumbs (see note)

4 Tablespoons brown sugar

8 Tablespoons unsalted butter, melted

1/4 teaspoon ground cinnamon

Make the pumpkin filling:

1 (15 ounce) can pumpkin puree (pure pumpkin)

1 (12 ounce) can evaporated milk

2 large eggs, plus 1 egg yolk

1/2 cup brown sugar, lightly packed

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon nutmeg

1/2 teaspoon salt


Instructions

  1. Preheat oven to 350°F. 
  2. In a large mixing bowl, combine graham cracker crumbs, melted butter, brown sugar and cinnamon.  Mix well to coat the graham cracker crumbs with the butter. (Mixture should resemble coarse sand)
  3. Pour graham cracker crumbs mixture into a 9-inch pie plate.  Use the bottom of a measuring cup or glass to press the crumbs against the bottom, and up the sides of the pie plate.  Use your fingers to even out the top edge of the crust. 
  4. Bake graham cracker crust in preheated oven for 10 minutes.
  5. Remove from oven and cool on wire cooling rack.
  6. While the crust is cooling, mix the pumpkin pie filling.  In a large mixing bowl, stir the pumpkin puree, evaporated milk, eggs,  plus the egg yolk, brown sugar, granulated sugar, cinnamon, allspice, ginger, cloves and nutmeg. 
  7. Pour the pumpkin mixture into the prepared graham cracker crust.
  8. Bake in preheated oven to 50 to 60 minutes, covering the edges of the pie with foil after the first 30 minutes. This will prevent over-browning of the crust.  The pie has finished baking when the edges are set but the center is just slightly jiggly.
  9. Allow the pie to cool completely (at least 4 hours) before slicing. 
  10. Serve with homemade whipped cream, cool whip or vanilla ice cream & enjoy!

Notes

How to Make Your Own Graham Cracker Crumbs

You can use a food processor to make your own graham cracker crumbs.  You will need approximately 15 to 16 sheets of graham crackers, depending how finely you process them.

Storage Instructions – Store leftover pumpkin pie in an airtight container, or covered with aluminum foiil in the refrigerator for 3 to 4 days. 

Freezing Instructions – Pumpkin pie can also be wrapped and frozen for 1 to 2 months. Thaw in the refrigerator before serving.

Can I substitute pumpkin pie spice for the individual spices?

Yes you can! Simply substitute 1 and 1/2 teaspoons of pumpkin pie spice for the individual spices. 

  • Prep Time: 10 minutes
  • Cook Time: 1 hour, ten minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 338
  • Sugar: 36.1 g
  • Sodium: 274.1 mg
  • Fat: 14.3 g
  • Saturated Fat: 8.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 48.8 g
  • Fiber: 2.5 g
  • Protein: 6 g
  • Cholesterol: 77 mg

Keywords: pumpkin pie with graham cracker crust, pumpkin pie

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