How to Make Pumpkin Pie with a Graham Cracker Crust
This pumpkin pie recipe with a graham cracker crust is the quintessential Thanksgiving dessert. The buttery crust and spicy-sweet filling will have you reaching for another slice.
For some, baking homemade pies can be intimidating. But we promise anyone can master this pumpkin pie recipe with a graham cracker crust. Say hello to one of the easiest, most fragrant and certainly tastiest pies you’ll ever enjoy. The crust is flaky and chewy—not crumbly. And the pumpkin filling is rich and creamy. We hope everyone saves room for plenty of dessert after Thanksgiving dinner!
How to Make Pumpkin Pie With Graham Cracker Crust
This pumpkin pie recipe came to us from Rowenna Hamper of Mishawaka, Indiana. She sent it as a kit to her husband while he was deployed overseas so he could make a homemade pumpkin pie. How sweet! It yields two 9-inch pies.
For the crust:
- 2-1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 2/3 cup butter, melted
For the pie filling:
- 2 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin (Find out why it’s actually better to cook with canned pumpkin.)
- 1 can (12 ounces) evaporated milk
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Step 1: Make the Crust
Preheat the oven to 425°F. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. Bake the crust until lightly browned, for 5-7 minutes. Set the crusts aside to cool.
Step 2: Prep the Filling
In a large bowl (a stand mixer works well for this step), beat the filling ingredients until well-blended. Divide the filling carefully and evenly between the two crusts. (Hint: Use a rubber spatula to ensure you get every scrap of filling!)
Step 3: Bake
Bake the pies on the middle oven rack for 15 minutes. Then, reduce the oven temperature to 350°. Continue to bake until the center of each pie is set, about 25-30 minutes longer—totaling 40-45 minutes. Let the pies cool completely on a wire rack, then transfer to the refrigerator until ready to eat. Slice, serve with a dollop of homemade whipped cream, if desired, and enjoy!
If you love pies on the fruitier side, give this blueberry pie with graham cracker crust a whirl.