Calling all pumpkin lovers! Cozy spices and comforting pumpkin flavor are abundant in this Pumpkin Pie with Graham Cracker Crust. Each bite is creamy, silky, rich and totally delicious. Serve with a dollop of whipped cream or any other topping that sounds right to you.
Start with the crust. It’s super easy and doesn’t require anything fancy to whip it up. Feel free to use store-bought graham crackers for this recipe. However, if you want to go for extra credit, you can make whole-wheat graham crackers from scratch. Place the crackers, brown sugar, and softened butter in a food processor and pulse until the mixture resembles wet sand. Press the mixture into the bottom and sides of your pie dish and pre-bake for 15 minutes. Make the filling by whisking together eggs, pumpkin purée, sugar, spices, and evaporated milk until smooth and well combined. Pour the pumpkin pie filling into the crust and bake. Once the pie is done baking, turn off the oven and, leaving the oven door slightly open, cool the pie in the oven to room temperature. Then cover the pumpkin pie with foil or plastic wrap, and chill it in the fridge until ready to serve.
To make the Pumpkin Pie with Graham Cracker Crust, you will need the following ingredients:
Heat the oven to 350 °F.
In a food processor combine 13 graham cracker sheets, 3 tablespoons brown sugar, and 6 tablespoons softened butter, until the mixture looks like wet sand.
Use your fingers or the flat bottom of a measuring cup to press the prepared mixture into the bottom and up the sides of a pie dish.
Bake for 15 minutes, then remove from the oven. Set aside.
Increase oven heat to 425 °F.
In a small bowl, combine ¾ cup granulated sugar, 2 teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon salt.
In a separate medium bowl, whisk 2 large eggs, then stir in 15 ounces pumpkin puree, sugar mixture, and 12 ounces evaporated milk.
Place the pie dish with the pre-baked graham cracker crust on a rimmed cookie sheet, then pour the pie filling into the crust.
Bake the pie for 15 minutes at 425 °F. Then reduce heat to 350 °F and bake for another 40 minutes. If the crust begins to brown, cover it loosely with foil. The pie will be jiggly in the center.
Turn off the oven, open the door slightly, and leave the pie in the oven to cool to room temperature. Then refrigerate.
Serve with freshly whipped cream if you wish. Enjoy!
If you try this Pumpkin Pie with Graham Cracker Crust recipe, rate it, leave a comment below, and let us know how you liked it. And don’t forget to snap a photo and tag #cookmerecipes on Instagram so we can see your beautiful creations.
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