Pumpkin Pie with Graham Cracker Crust

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Love homemade pumpkin pie? Make this pumpkin pie with graham cracker crust for an upgrade of flavor. The whole family will love it!

I am a self-professed pumpkin pie obsessive.

Every year I snatch up pumpkin pies from the local bakeries as soon as they show up in the fall. Even if it’s still 85 degrees outside.

What can I say? I love pumpkin pie, whether it’s store-bought or a pumpkin pie made from scratch.

This recipe for pumpkin pie with graham cracker crust might actually be my favorite to make. It’s full of the smooth, spiced filling we all know and love, but made with a fuss-free crust.

The crust is similar to what you would enjoy on a cheesecake. It works perfectly with pumpkin pie and complements the flavor so well!

Ingredients for pumpkin pie with graham cracker crust

You’ll need:

The ingredients for a pumpkin pie are laid out on a marble countertop.

Graham cracker crumbs – I recommend using plain graham crackers for this recipe. You’ll need about 1 ½ sleeves of graham crackers to make 2 cups of crumbs.

Granulated sugar – This sweetens the crust a little and helps it take shape.

Butter – Melted butter mixes into the crumbs and sugar so you can form the crust. Both salted and unsalted butter can be used here.

Eggs – You’ll need 3 standard large eggs.

Pumpkin purée – This recipe uses 1 15-ounce can of pumpkin, which is approximately 1 ¾ cups. If you are using canned, make sure to get pure pumpkin, not pumpkin pie filling.

You can also use homemade pumpkin purée.

Heavy cream – Also labeled as heavy whipping cream, I use this in place of evaporated milk for a richer flavor and texture.

Remember, this is a liquid, it is not whipped cream!

Brown sugar – The brown sugar adds a deeper flavor to the filling than granulated sugar. You can use light or dark brown sugar.

Vanilla – Use pure vanilla extract if you can, please!

Spices – For that classic pumpkin pie taste, you’ll want to use a blend of ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Salt also lifts up the flavors.

How to make this recipe

Heat the oven to 350°F.

Line the outside of a 9-inch springform pan with a piece of foil, wrapping up the sides. This is to protect against any leakage. Set the pan onto a rimmed baking sheet.

A blue bowl filled with a mixture of graham cracker crumbs and sugar.

In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until it is evenly mixed and looks like wet, clumpy sand.

Dump the mixture into the springform. Press evenly into the bottom and about 2 inches up the sides. I like to use a straight-sided measuring cup or a drinking glass to help press the crumbs into the pan.

Bake the crust for 10 minutes, then remove and let rest while you make the filling.

In a large bowl, beat the eggs until slightly foamy. Whisk in the pumpkin and cream until smooth. (You can use an electric hand mixer here, but I find it’s not necessary.)

A white bowl with a whisk and ingredients in it.

A bowl of ingredients with a whisk in it.

Whisk in the brown sugar, vanilla, and spices, mixing until well blended. There should be no lumps; if there are any bits of brown sugar be sure to break them up.

Carefully pour the pumpkin filling into the prebaked crust.

Open the oven door and very carefully slide the baking sheet with the filled pie into the oven, taking care to not spill the filling over the crust.

A pumpkin pie in a pan on a baking sheet.

Bake for 45-50 minutes, until the edges are set but the center is slightly jiggly.

Remove from the oven and cool on a wire rack, where the pie will finish setting.

Store in the refrigerator and enjoy with whipped cream.

Recipe suggestions

You can use your favorite pumpkin pie spice blend in place of the individual spices.

Maple syrup is a great stand-in for the brown sugar. Note that the filling will be a little runnier, so you might need to add some extra baking time to make sure it is baked through.

Instead of vanilla extract, you can use vanilla paste, or even a scraped vanilla bean.

Don’t have graham crackers on hand? You can make the crust using vanilla wafer cookies, gingersnaps, or Biscoff cookies. They each add their own special flavor to the pie!

Pumpkin pie on a plate with a slice taken out.

Storage tips

Custard-based pies like this pumpkin pie must be stored in the refrigerator.

After baking, let the pie cool to room temperature for about 2 hours.

Cover with plastic wrap or foil, then transfer to the refrigerator until ready to serve.

If your pie forms condensation on top while it is in the refrigerator, you can simply blot it away with a paper towel.

This pie will keep for up to 5 days in the refrigerator.

A slice of pumpkin pie on a plate with whipped cream.

FAQ

Custard pies can crack if they have been baked too long, thanks to the tightening of the eggs. Small cracks also tend to open up more once the pies are chilled.

Pumpkin pies continue to cook as they cool, which is why a pie that is perfect upon removing from the oven can end up with cracks.

Remove your pie from the oven when the edges are set but the center is wobbly like jello, but not runny.

Cracks don’t make the pie taste any less delicious! You can always hide them using dollops of whipped cream.

Want to showcase your pie on a pretty stand without the pan bottom attached?

First, let the pie cool completely. I recommend chilling it before attempting to remove it from the springform pan.

Run a butter knife or offset spatula around the inside of the pan between the crust and the pan to loosen.

Unlatch the springform, then gently lift off the ring and set aside.

Slide a butterknife or spatula (a thin one works best) underneath the pie between the crust and the pan bottom. Work carefully all the way around, loosening the pie.

Once the pie is completely loose, carefully slide it onto your cake stand or plate. If you have a large spatula or cake turner, this will make the task much easier.

When I make this pie, I always make extra graham cracker crumbs. It takes just a couple of extra minutes, but saves me the work of cleaning the food processor again later.

Break your graham crackers into squares and add to a food processor. Whizz until the crackers are completely broken up into small crumbs.

Store extra graham cracker crumbs in an airtight container like a resealable plastic bag or deli container.

If you don’t have a springform pan or don’t want to make your own crust, you can use a premade crust.

Note that the store-bought graham cracker crusts are slightly smaller in capacity, so you might have extra pumpkin pie filling that won’t fit into the pan. You can bake the extra in a loaf pan or muffin pan, reducing the time for those smaller pans.

While this pie is easier to serve using a springform, you can use a regular 9-inch pie dish for this recipe. I recommend a deep-dish one if you have it.

As noted in the previous question, you may have extra filling, which you can use to make a crustless pumpkin pie in a loaf pan.

More holiday pie recipes

If you’re looking for other desserts to add to the holiday table, try old-fashioned shoofly pie or buttermilk pie.

Don’t have pumpkin on hand? Make butternut squash pie instead! A streusel-topped sweet potato pie is also a great option.

For apple lovers, try apple pie with cheese, or the party-ready caramel apple slab pie.

My family also loves cherry pie and maple pecan pie at Thanksgiving. Or if you really want to indulge, go with chocolate peanut butter pie.

This is my favorite pumpkin pie recipe. I hope you give it a try!

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