Perfect Pumpkin Pie with Graham Cracker Crust

Why you'll love this pumpkin pie recipe

• Graham cracker crust is superior. When it comes to pumpkin pie, graham cracker crust is superior. But don't just take my word for it, give it a try and see for yourself! It's a little buttery, a little sweet and a whole lot of delicious!
• Easy to make. The crust is just 3 simple ingredients and comes together in a food processor and the pumpkin pie filling is all mixed together in just one bowl.
• Pumpkin pie is perfectly spiced. The perfect blend of cinnamon, ginger, nutmeg, cloves and a little salt to balance it all out.

Ingredients

Scroll down to the recipe card for the full ingredient list.

Pumpkin pie filling

• Pumpkin purée (this recipe was tested with canned pumpkin)
• Eggs
• Brown sugar
• Heavy cream (can substitute half & half or full-fat coconut milk)
• Cornstarch
• Vanilla extract
• Cinnamon
• Ginger
• Nutmeg
• Cloves
• Salt

Graham cracker crust

• Graham crackers
• Brown sugar
• Salted butter

How to make pumpkin pie with graham cracker crust

Scroll down to the recipe card for the full instructions.

Easy graham cracker crust

To make the graham cracker crust, I highly recommend using a food processor to pulse the graham crackers into crumbs! If you don't have a food processor, you can try a blender or use a rolling pin to crush the graham crackers in a resealable bag.

• Step 1: Make graham cracker crumbs. Pulse together the graham crackers and brown sugar in a food processor into a fine crumb.
• Step 2: Add the butter. Add melted butter directly to the food processor and pulse again until combined.
• Step 3: Press into pie pan. Transfer the mixture to a pie pan then use the bottom of a measuring cup to firmly press the crumbs into the pie dish. I like to use my hands to press the crumbs up the side of dish.
• Step 4: Bake. Pre-bake the crust for 10 minutes before adding the pumpkin pie filling. This helps the crust hold together and prevents it from soaking up too much moisture from the pie filling.

Perfect Pumpkin pie filling

While the crust bakes, you'll make the filling. All you need is one bowl and an electric mixer or a whisk to make the pumpkin pie filling!

• Step 1: Mix together all pumpkin pie ingredients. Add all pie filling ingredients to a large bowl or the bowl of a stand mixer. Using your stand mixer, electric mixer or whisk, mix the ingredients until combined and smooth.
• Step 2: Pour filling over crust. Once the crust comes out of the oven, pour in the pumpkin pie filling.
• Step 3: Bake. Transfer to a hot oven and bake until the outside is set but the center jiggles slightly when the pie is gently shaken. The pie will continue to cook and setup as it cools.
  • Leaving the pie in the oven until the center is fully cooked through will result in an over-baked pie, causing the top to crack.
  • If you feel like the graham cracker crust is burning around the edges, you can cover with edges with strips of tinfoil or use a pie crust shield. I usually don't find this necessary, as my filling comes to the top of the crust when using a 9.5 inch pie dish.

Frequently asked questions

Do I need to pre-bake a graham cracker crust?

Yes, pre-baking helps hold the graham cracker crust together and prevents it from absorbing too much moisture from the pumpkin filling.

Can I use a store-bought graham cracker crust?

Yes, you can use a store-bought graham cracker crust! There's no need to pre-bake a store-bought crust. Simply add your pumpkin filling and bake.

Why is my graham cracker crust falling apart?

Graham cracker crust is naturally a little crumbly, but using lots of butter will give the crust enough moisture to hold together. The pumpkin pie filling also helps to add a little moisture.

Do you use pie weights with graham cracker crust?

Pie weights are used to hold down a flakey pie crust when pre-baking. Pie weights are not necessary when pre-baking a graham cracker crust.

How do you know when pumpkin pie is done?

Pumpkin pie is finished baking when the edges are puffed, but the center looks a little undercooked and jiggles slightly like Jell-O when shaken. The center of the pie will continue to cook as it cools.

How to keep pumpkin pie from separating at the crust?

This is more commonly a problem when using a flakey pie crust. You shouldn't have this problem with a graham cracker crust.

How to prevent pumpkin pie from cracking?

Over-baked pumpkin pie is prone to cracking. Be sure to follow the recipe and remove the pumpkin pie from the oven when the center is a little jiggly when shaken, like Jell-O. As the pie cools the center will continue to cook and set up without cracking.

Why won't my pumpkin pie set in the middle?

If your pumpkin pie isn't set in center after it's fully cooled, then unfortunately the pie was not cooked long enough. Not all ovens bake the same, so I recommend going off of looks versus exact bake times when determining if the pie is done.

What size pie pan to use?

I like to use my 9.5 inch pie plate that's 1.75 inches deep, but any 9-10 inch pie plate will work!

Make ahead

Pumpkin pie is an excellent make ahead recipe becaue you want the pie to fully cool before slicing and serving!

Bake the pie according to the instructions below then let cool. I personally feel the pie is best served day of baking, but it's still great made 1-2 days in advance! I recommend covering with plastic wrap and storing in the fridge if baking 1-2 days in advance. Let the pie come to room temperature before serving or serve chilled.

Storage

To store the pie, cover with plastic wrap and store in the fridge for up to 3-4 days.