Pumpkin pie is a Thanksgiving classic, but if you’re looking slightly easier version this holiday season, try this Pumpkin Pie with Graham Cracker Crust. This easy recipe combines the warm spices of traditional pumpkin pie with a buttery graham cracker crust, bringing a delightful crunch and sweet flavor to the beloved dessert. And the best part? This version is simple to make and perfect for Thanksgiving dinner.

Why a Graham Cracker Crust?

A graham cracker crust is a great option for pumpkin pie because it adds a subtly sweet, buttery layer that complements the creamy pumpkin filling. This crust is also an easy alternative to a traditional pie crust—no rolling pin required! With just a food processor, some melted butter and graham crackers you can create the perfect base for this dessert.

Ingredients

• Graham Crackers
• Salted Butter
• Eggs
• Brown sugar
• Vanilla extract
• Salt
• Pumpkin-pie spice
• Pumpkin pureé
• Half-and-half

Instructions

Step 1: Make the Graham Cracker Crust

1. In a food processor, pulse the graham crackers. You can also put the graham crackers in a plastic bag and crush them with a rolling pin.
2. In a bowl, combine the graham cracker crumbs and butter- stir until well combined. The graham cracker mixture should resemble wet sand.
3. Press the mixture into the bottom and up the sides of a 9-inch pie plate or pie pan.
4. Bake the crust in the preheated oven. Let it cool on a wire rack while you prepare the filling.

Step 2: Prepare the Pumpkin Pie Filling

1. In a large mixing bowl, combine the pumpkin, brown sugar, pumpkin pie spice, and salt.
2. Using an electric mixer or whisk, beat in the eggs one at a time. Then add the heavy cream and vanilla extract, mixing until smooth and creamy.
3. Pour the filling into the cooled graham cracker crust.

Step 3: Bake the Pie

1. Place the pie on a baking sheet and bake until the center of the pie is set but still has a slight jiggle. Cover the edges of the pie with aluminum foil if they are getting too golden. 
2. Turn off the oven, crack the oven door, and let the pie cool for about 15 minutes. Then move it to a wire rack to cool completely. (This gradual cooling helps prevent deep cracks)

Step 4: Serve and Enjoy!

Once cooled, top your graham cracker crust pumpkin pie with whipped cream and a sprinkle ground cinnamon or graham cracker crumbs. Store leftover pumpkin pie in the fridge, covered in plastic wrap for 2-3 days. (Beyond that and the crust may get soggy.)

Tips for the Best Pumpkin Pie with Graham Cracker Crust

• Use room temperature ingredients: This helps the ingredients blend together smoothly for a creamy filling.
• Don’t open the oven door while the pie is baking, and let it cool gradually to prevent cracks.
• If you’re short on time, a store-bought graham cracker crust or regular pie crust will work fine, although homemade always adds that extra special touch.
• Freshly whipped heavy cream pairs beautifully with the warm spices in the pie. Lightly sweeten it with maple syrup or a sprinkle of powdered sugar if you’d like. 

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Pumpkin Pie with Graham Cracker Crust

Yield: 1 pie

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Ingredients

For the Crust:

• 11 whole graham crackers, crushed into crumbs
• 6 tablespoons salted butter
• pinch of sea salt (optional)

For the Filling:

• 2 large eggs
• ¾ cup packed light-brown sugar
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 2 teaspoons pumpkin-pie spice
• 1 can (15 ounces) solid-pack pumpkin, (1 ¾ cups)
• 1 cup half-and-half
• Whipped cream for serving

Did you make this recipe?

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