For this easy recipe, we create a rich and creamy pumpkin pie filling, all from scratch with no evaporated milk. Then we bake that delicious filling inside of a toasty, buttery graham cracker crust.
I LOVE this combo because the crust is sweet and toasty, while the pie filling is super creamy and delightfully spiced. The whole pie is an absolute dream.
This delicious pie takes a lot less work than making the traditional version, so make sure to add it to your Thanksgiving dessert lineup this holiday season!
Salted Caramel Pumpkin Pie Recipe
If you’re looking for more pumpkin pie inspiration for the holidays, try my Pumpkin Cheesecake Fluff or No Bake Pumpkin Cheesecake Bars.
This is a classic pumpkin pie filling with simple ingredients that come together while the graham cracker crust is baking. It’s an adaptation ofLibby’s Pumpkin Pie Recipe, I just made it a little richer with the addition of cream and whole milk (no evaporated milk required).
Graham cracker pie crust: You can make your own crust or use a store-bought graham cracker crust. If you’re buying a crust already made, choose a 10″ deep dish crust for this recipe.
Easy Pumpkin Pie Cheesecake
Large eggs: The eggs are used two different ways. One way will bind the filling together and the second provides a moisture barrier for the graham cracker crust while it’s baking.
Step 1: Add whole graham crackers to a food processor. If you don’t have a food processor, you can place the crackers in a large Ziploc bag and use a rolling pin to crush them.
Step 2: Add 2 tablespoons of granulated sugar and 1/8th teaspoon of kosher salt to the crackers in the food processor bowl. Pulse until the crumbs are almost entirely crushed.
Easy Pumpkin Pie Recipe With Graham Cracker Crust
Step 3: Pour melted butter over the crumbs and finish pulsing the graham crackers until they are fine crumbs and evenly moistened by the butter. They should clump together when squeezed in your hand.
Step 5: Pour the graham cracker crumbs into the pie dish and press with a flat bottom glass to make a compact and even layer. Make sure to press up the sides of the pie plate as well.
Step 7: While your crust is firming up, beat one egg in a small dish, set aside, and preheat the oven to 350º. Move your oven rack to the third level from the bottom.
Gluten Free Graham Cracker Crust
Step 8: After your crust is firm, use a pastry brush (or even a paper towel) to brush the egg wash on the bottom and sides of the graham cracker crust. You might not use all of the egg and that’s fine. Just brush on enough to give the crust a shiny egg layer.
Step 9: Bake at 350º for 12-15 minutes until the egg is cooked, and glossy and the crust is just starting to brown.
To make this recipe even easier, you can use a premade graham cracker crust, just grab the 10″ crust or the deep dish version. When using a store-bought crust, skip the freezing step and just brush with the egg wash. You’ll still need to prebake the crust at 350º for 10-12 minutes.
Vegan Pumpkin Pie With Graham Cracker Pie Crust
Mix all the ingredients together with a whisk or handheld electric mixer until well blended and smooth. Set aside until your pie crust is done baking!
Once the crust has been baked, place it on a sheet pan and pour the pumpkin mixture straight onto the hot crust.
Pop the pie (on the sheet pan) back into the 350º oven and bake for 55-65 minutes or until the internal temperature reaches 175º on an instant read thermometer.
Mini Pumpkin Pies With Graham Cracker Crust Recipe
When the pie is done baking, turn off the oven and leave the oven door open a crack (you can use a wooden spoon or an oven mitt to prop the door open) for 1 hour. Leave the pie inside the oven.
After the hour, remove the pie from the oven and let it cool completely at room temperature on a wire rack before transferring it to the refrigerator. The pie should be left to set for a minimum of 6 hours but overnight is best.
You’ll know the pie is done when the edges and the middle of the pie are puffed and a little rounded. The pie will still be jiggly, but it won’t look like liquid jiggling–it’ll look more like jello jiggling.
Pumpkin Pie With Perfect Graham Cracker Crust
If you have an instant-read thermometer, you can use that! Once the center of the pie reaches 175º it’s done! Just to let you know, there will be a crack from where you took the temperature, so take that into consideration when you’re serving later.
For extra insurance, let the pie sit in the oven, turned off, with the door cracked for one hour. This will ensure the pie finishes cooking and will allow it to cool gently as the oven temperature comes down. I use the same cool down method for baking my Oreo Cheesecake and my Mini Cheesecakes.
You can also freeze this pie! Just wrap it really well in a freezer safe and airtight vessel to prevent freezer burn. It’ll keep for months.
How To Make A Graham Cracker Crust
I say yes. Once the pie has cooled completely after baking, I pop it in the fridge to chill and finish setting up before serving.
I prefer the texture and flavor of a chilled pumpkin pie and find that the pie lasts longer in the fridge. This pie in particular does contain cream, milk, and eggs, and although it is a baked pie, refrigerating will keep the pie fresh longer.
Baking the crust ahead of time will help keep the crust’s shape for cutting and keep it from getting too soggy. I find that baking the crust ahead of time also brings out the natural toastiness of the graham crackers, and slightly carmelizes the sugars in the crust.
How To Make Pumpkin Pie With Graham Cracker Crust
Brushing the crust with an egg wash before baking helps to create a moisture barrier, keeping the crust from getting too soft when the filling is added.
The combination of the melted butter and the granulated sugar help to bind graham cracker crumbs into a sturdy pie crust. The melted butter helps to moisten and soften the crumbs, allowing them to clump together. This is useful for shaping and tamping the crust in place.
We use an egg wash in this recipe, which acts primarily as a moisture barrier, but it also helps to seal the graham cracker crumbs together too!
Pumpkin Pie With Graham Cracker Crust (award Winning)
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Pumpkin Pie With A Graham Cracker Crust
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Pumpkin Pie Bars Recipe
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Best Gingersnap Pumpkin Pie (+video)
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Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.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.
Creamy Pumpkin Pie Bars
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
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