Pumpkin Pie with Graham Cracker Crust

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This super easy Pumpkin Pie with Graham Cracker Crust is the ultimate Thanksgiving dessert! It’s rich, smooth and bursting with pumpkin flavor!

Overhead view of Pumpkin Pie with Graham Cracker Crust in a 9 inch pie dish

Everyone thinks that the star of Thanksgiving is the turkey but we all know it’s really the pies, specifically this Pumpkin Pie with Graham Cracker Crust! This recipe has a special place in my heart because growing up my mom always made our Thanksgiving pumpkin pie with a graham cracker crust. Once you try making your pumpkin pie this way you’ll never go back because it’s one hundred times faster, easier and tastier! The graham cracker crust comes together in just 5 minutes with only three ingredients and it adds a delicious crunch and extra depth of flavor to your pie!

For more Thanksgiving recipe ideas, check out my Sweet Buttermilk Cornbread, Caramel Apple Crumb Cake or Buttermilk Drop Biscuits!

Why You’ll Love This Pumpkin Pie

  • It’s made with a graham cracker crust that comes together in just 5 minutes! There’s no need to roll out any pie dough or make perfectly fluted edges.
  • The filling comes together in one bowl in just 10 minutes!
  • It can be made a day ahead of time which = less stress on Thanksgiving day.
  • It tastes delicious with a dollop of whipped cream!

Ingredient Breakdown

Pumpkin puree – make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.

Brown sugar – sweetens the pie. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!

Eggs – helps bind the ingredients and gives the pumpkin pie structure.

Buttermilk – makes the pumpkin pie so creamy and adds a delicious tang to the filling which complements the pumpkin flavor!

Cinnamon, nutmeg & ginger – needed to help give the pie its pumpkin spice flavor. You can replace the cinnamon, nutmeg and ginger with 2 1/2 teaspoons of pre-made (or homemade) pumpkin pie spice mix.

Salt – enhances flavor.

How To Make Pumpkin Pie with Graham Cracker Crust

1. Make the Graham Cracker Crust: combine the graham cracker crumbs and granulated sugar. Add the melted butter then mix until well combined.

2. Firmly press graham cracker mixture into a 9-inch pie pan then bake at 350°F for 8 minutes. Set aside.

Graham cracker crumbs for graham cracker pie crust

3. Make the Pumpkin Pie Filling: in a medium bowl whisk the pumpkin puree, brown sugar and eggs. Then whisk in the buttermilk, cinnamon, nutmeg, ginger and salt until well combined.

4. Pour the pumpkin filling into the pre-baked graham cracker crust then gently smooth out the top. Bake the pumpkin pie at 350°F for 55-60 minutes. The center of the pie will be a little wobbly. After 25 minutes of baking, cover the edges of the crust with aluminum foil or a pie crust shield to prevent the graham cracker crust from burning.

5. Cool the Pumpkin Pie on a wire rack for at least 2 hours or until completely cooled then cover and transfer to the fridge. Store Pumpkin Pie with Graham Cracker Crust covered in the fridge for up to 5 days.

Pumpkin Pie with graham cracker crust before baking

Pro Tips For Pumpkin Pie with Graham Cracker Crust

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t be tempted to over bake the pie because it will make the top crack. Pumpkin Pie is done baking when the edges are set but the center is a little wobbly – it will set completely as it cools!
  • You can replace the cinnamon, nutmeg and ginger with 2 1/2 teaspoons of pre-made (or homemade) pumpkin pie spice mix.
  • After pouring the pumpkin filling into the crust, use a toothpick or a fork to pop any air bubbles on the surface of your pie before baking.
  • After 25 minutes of baking, cover the edges of the crust with aluminum foil or a pie crust shield to prevent the graham cracker crust from burning.

My Favorite Pie Tools

Overhead view of Pumpkin Pie with Graham Cracker Crust in a 9 inch pie dish

Frequently Asked Questions


How Can You Tell If Pumpkin Pie Is Done?

You’ll know the Pumpkin Pie is done baking when the edges are set but the center of the pie is a little wobbly. Don’t worry, the filling will firm up as it cools!

Why Does Pumpkin Pie Crack?

Pumpkin Pie cracks when it is overbaked. This is why it’s important to remove your pie from the oven when the center still wobbles a little bit.

Does Pumpkin Pie Need To Be Refrigerated?

Yes, Pumpkin Pie needs to be refrigerated because it is a custard pie (which just means it’s a liquid thickened with eggs). You should refrigerate your pie as soon as it cools down to room temperature. You can serve it cold or at room temperature (just be sure to not leave it out for longer than 2 hours).

Can Pumpkin Pie Be Made The Day Before?

Yes, I actually encourage you to make this Pumpkin Pie a day ahead of time since it takes an hour to bake another 2 hours (at least) to cool down before you can eat it! If you’re making it for Thanksgiving then it gives you one less thing to worry about on the big day!

Do You Have To Pre-bake Graham Cracker Crust?

Yes! Pre-baking the graham cracker crust ensures that it will hold together and won’t get soggy from the pumpkin pie filling.

Can I Use Pre-made Pumpkin Pie Spice?

If you prefer to use a pre-made pumpkin spice mix simply replace the cinnamon, nutmeg and ginger with 2 1/2 teaspoons of pre-made (or homemade) pumpkin pie spice mix.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 2 votes

Pumpkin Pie with Graham Cracker Crust

This super easy Pumpkin Pie with Graham Cracker Crust is the ultimate Thanksgiving dessert! It's rich, smooth and bursting with pumpkin flavor!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 18 minutes
Servings 1 9-inch pie
Calories 2679kcal
Author Maria Azzarelli

Equipment

  • 9 inch pie pan
  • Food processor or blender

Ingredients

Graham Cracker Crust

  • 180 g (1 1/2 cups) graham cracker crumbs (11-12 graham cracker sheets)
  • 85 g (6 tbsps) unsalted butter, melted
  • 50 g (1/4 cup) granulated sugar

Pumpkin Pie Filling

  • 1 15 oz can pumpkin puree
  • 200 g (1 cup) brown sugar
  • 3 eggs
  • 240 g (1 cup) buttermilk
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp salt

Instructions

Graham Cracker Crust

  • Preheat the oven to 350°F.
  • Combine the graham cracker crumbs and granulated sugar. Add the melted butter then mix until well combined.
  • Firmly press graham cracker mixture into a 9-inch pie pan then bake for 8 minutes. Set aside.

Pumpkin Pie Filling

  • In a medium bowl whisk the pumpkin puree, brown sugar and eggs. Then whisk in the buttermilk, cinnamon, nutmeg, ginger and salt until well combined.
  • Pour the pumpkin filling into the prebaked graham cracker crust then gently smooth out the top. Bake the pumpkin pie for 55-60 minutes. The center of the pie will be a little wobbly. After 25 minutes of baking, cover the edges of the crust with aluminum foil or a pie crust shield to prevent the graham cracker crust from burning.
  • Cool the Pumpkin Pie on a wire rack for at least 2 hours or until completely cooled then cover and transfer to the fridge.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Store Pumpkin Pie with Graham Cracker Crust covered in the fridge for up to 5 days.
 
  • Nutrition: the provided nutritional information is an estimate for the entire pie. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 2679kcal | Carbohydrates: 400g | Protein: 38g | Fat: 108g | Saturated Fat: 55g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 3g | Cholesterol: 700mg | Sodium: 2855mg | Potassium: 1144mg | Fiber: 8g | Sugar: 298g | Vitamin A: 3399IU | Vitamin C: 0.2mg | Calcium: 713mg | Iron: 12mg

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