Keebler Graham Cracker Crust Pumpkin Pie Recipe

If you're in a hurry and want a gorgeous, perfectly baked dessert to serve at your holiday table, this pumpkin pie recipe with graham cracker crust is for you.

To make this quick and easy pumpkin pie, you'll use a store-bought graham cracker crust and fill it with a one-step pumpkin pie filling that works every time.

Double

For the crust, I used this 9 inch ready crust from Keebler, but there are a few brands out there and they should all work just as well.

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If you're in the UK, the good news is you can pick these Keebler graham cracker crusts up on Amazon. I ordered several and they all arrived in one piece, which was pretty impressive.

To make the filling, you'll measure pumpkin puree, pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl, give them a gentle whisk and pour them right into the case. See? So simple!

You'll then bake until set. Your kitchen will smell incredible so, honestly, the toughest bit is having to let the pie cool and then chill in the refrigerator overnight before diving in.

Keebler Graham Cracker Pie Crust

If all this sounds good, read on. Below you'll find the full, detailed recipe with ingredients, recommended equipment, step-by-step instructions and a photo of every step so you can be sure of a great result.

Bake for 50-60 minutes, or until the centre is almost set - if you give it a light tap or shake it should wobble.

And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

Pumpkin Pie With Perfect Graham Cracker Crust

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @ on Instagram.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Mini Pumpkin Pie Cheesecake

Tried this recipe? Snap a pic and tag @ on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

No Bake Pumpkin cheesecake is the perfect fall dessert. It's rich and creamy, with just the right amount of sweetness and spice. Best of all, it's super easy to make.

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Easy Pumpkin Pie With Graham Cracker Crust Recipe

Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.is everything you love about a traditional pumpkin pie, minus the hassle of the crust. Not only is a graham cracker crust easy to make, it is just as tasty. The filling is made with buttermilk to give it an extra zing.

This pumpkin pie recipe in an easy graham cracker crust needs to be on your Thanksgiving and/or Christmas menu, along with my Easy Pumpkin Pie Recipe without Evaporated Milk or Sweetened Condensed Milk Pumpkin Pie! It is the first of many pie recipes this season.

If you are out of oven space, try this No Bake Oreo Cheesecake Pie or my Reese's Peanut Butter Cup Pie Recipe.

Graham Cracker Pie Crust

Step 1: Preheat the oven to 350 degrees. Pulse graham crackers and brown sugar in a food processor into a fine crumb. You can also grind them in a zipped top bag with a rolling pin or your hands.

Step 2: Simultaneously, pour in the melted salted butter and pulse the graham cracker mixture until the butter is combined. You can also combine them in a bowl with a spatula.

Pumpkin

Step 3: In a 9 or 10 inch pie dish, press the graham cracker mixture into the bottom and up the sides. Use the bottom of a small glass or measuring cup and your hands to compact the mixture. Bake for 7-8 minutes.

Easy Pumpkin Pie Recipe (with Graham Cracker Crust)

Step 4: While the pie crust bakes, make the filling. Add the pumpkin, buttermilk, eggs, unsalted butter, brown sugar, granulated sugar, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Using an electric/stand mixer or a whisk, mix together the filling until well combined.

Step 7: Bake for 45-55 minutes depending on the size of your pie dish. At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield so the edges do not burn. A 9-inch pie will take MORE time than a 10-inch pie. I recommend checking the temperature of the center or pie with a thermometer. It is done when the center is 180-185 degrees. The middle will still look wobbly and unset. It will continue to set as it cools.

Step 8: Remove from the oven and cool on a wire rack for 2-3 hours. The center will drop and the pie will level as it cools. Cover and transfer to the refrigerator once cooled. Serve with whipped cream.

Pumpkin Pie With Graham Cracker Crust {a Tasty Twist!}

Baking it will help the crust to set and prevent it from absorbing the moisture from the filling. If you have ever not baked the crust, you can taste the difference.

Yes, in fact, that is why I created this recipe. These are much easier to make than traditional pie crusts. I also prefer them to store-bought pie crust.

It depends. No-bake desserts often use cracker crusts because they do not have to be baked. I like to pre-bake the crust to deepen the flavor and prevent it from getting soggy.

Easy Mini Pumpkin Pies With Graham Cracker Crust

If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

This easy Pumpkin Pie with Graham Cracker Crust is everything you love about a traditional pumpkin pie, minus the hassle of the crust. Not only is a graham cracker crust easy to make, it is just as tasty. The filling is made with buttermilk to give it an extra zing.

teddybear smores