Creamy Pumpkin Pie with a Graham Cracker Crust
This pumpkin pie uses a simple graham cracker crust instead of pastry, which makes it quick to prepare and saves you the hassle of rolling out dough. The crust presses straight into the pan and bakes into a sturdy, buttery base that holds the filling well.
Why you’ll love this recipe
The graham cracker crust
This crust is quick to make and doesn’t need any rolling out. I mix mine in a food processor and blend the crackers with softened butter. This makes a thick, crumbly mixture that’s easy to press into the pie dish without sticking to your hands.
- Crush graham crackers into fine crumbs.
- Blend with sugar, cinnamon, and softened butter in a food processor.
- Press firmly into the base and sides of a 9-inch pie dish. Par-bake it for 10 minutes.
Graham crust without a food processor: If you don’t have a food processor, you can crush the graham crackers by hand. Place them in a zip-top bag, seal it, and bash with a rolling pin until fine crumbs form. In this case, melted butter works better, since it mixes more evenly with hand-crushed crumbs.
The filling
The filling is smooth, creamy, and lightly spiced. Brown sugar adds depth, while eggs and cream set it into a custard that holds its shape without being too firm. You can use canned pumpkin for ease, or homemade pumpkin puree if you have it on hand.
- In a large bowl add the brown sugar, flour, salt and spices. Whisk together to remove any brown sugar lumps.
- Whisk in the remaining filling ingredients until smooth.
- Pour it into the par-baked crust. Bake the pie until the filling is just set but there is still a wobble to it, like jelly.
- When the pie has finished baking, turn off the oven and open the door a tiny bit to release the heat. Let the pie cool in the oven for at least an hour. This will help stop it from cracking.
- Once cooled, top with whipped cream (or make a Pumpkin meringue pie and top with Swiss meringue.)
Storing
Leftover pie can be covered and refrigerated or stored in an airtight container in the refrigerator for up to 5 days.
If you’re loving pumpkin season right now, check out my other pumpkin recipes! I have easy-baked pumpkin donuts, pumpkin sticky buns and pumpkin no-bake cheesecake bars just to name a few!
Pumpkin Pie with Graham Cracker Crust
Ingredients
Crust
- 180 g graham crackers
- 25 g granulated sugar
- 1/4 teaspoon ground cinnamon
- 90 g unsalted butter softened
Pumpkin filling
- 150 g soft brown sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 425 g pure pumpkin puree
- 180 g heavy cream
- 1 Tablespoon orange zest finely grated
- 2 large eggs
- 1 teaspoon vanilla paste or extract
Instructions
- Preheat the oven temperature to 350°F/180°C.
- Add the graham crackers to a food processor and blend them into fine crumbs. Add in the sugar, cinnamon and the softened butter and blend them together into a thick mixture. Alternatively, if you don't have a food processor, manually crush the crackers and use melted butter instead. 180 g graham crackers, 25 g granulated sugar, 1/4 teaspoon ground cinnamon, 90 g unsalted butterBy hand: add the graham crackers to a large Ziplock bag. Seal it and then bash until the crackers have broken down into a fine crumb. Add the graham cracker crumbs to a medium bowl along with the sugar and cinnamon, and then pour in the melted butter. Stir into a mixture that looks like wet sand.
- Press the mixture into a 9 1/2 -inch pie pan. Use your fingers first to press it in and around the edges, then use a glass or the bottom of a measuring cup to smooth it out.
- Par-bake the crust for 10 minutes in the preheated oven while you make the filling.
Filling
- In a large bowl add the brown sugar, flour, salt and spices. Whisk together to remove any brown sugar lumps. 150 g soft brown sugar, 1 Tablespoon all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon ground cloves, ¼ teaspoon nutmeg
- Add in the pumpkin puree, orange zest, eggs, and vanilla and whisk together by hand or with a hand mixer until just combined. Add in the heavy cream and mix together until smooth. 425 g pure pumpkin puree, 180 g heavy cream, 1 Tablespoon orange zest, 2 large eggs, 1 teaspoon vanilla paste or extract
- When the pie crust has baked for 10 minutes, remove it from the oven. Carefully pour the pumpkin mixture into the graham cracker pie crust.
- Place the pie back in the oven and bake for around 40-50 minutes until the filling is set, but there is still a wobble, like jelly.
- The crust might brown too fast, so you can create a pie shield using aluminum foil. Use a 12-inch square of foil, and cut out a 7-inch circle from the middle. That way, when gently placed on the pie, only the crust is shielded.
- When the pie has finished baking, turn off the oven and crack open the door to release the heat. Let the pie cool in the oven for at least an hour.
- Remove the pie from the oven and let it cool further on a wire rack until it's at room temperature. Refrigerate the pie until you're ready to serve it.
Can I make this pie with a premade graham cracker pie crust?
Yes you could 🙂
Why do you use flour in the pie? I never use it in mine.
My guess is because fresh pumpkin puree is more liquidy than canned.
How much graham cracker crumbs would I need for this recipe I buy it by the box
1 1/2 cups graham cracker crumbs 🙂