Pumpkin pie with a graham cracker crust is the perfect fall dessert! It's an amazingly easy recipe with a scrumptious blend of creamy pumpkin filling and sweet, crunchy crust in every bite.
This pumpkin pie with graham cracker crust delivers the ultimate fall flavor combo: smooth, creamy pumpkin filling with cozy notes of cinnamon, nutmeg, and cloves — all nestled in a buttery, slightly sweet graham cracker crust. Every bite balances creamy and crunchy, sweet and spiced, in a way that feels both nostalgic and freshly homemade.
Why You’ll Love This Recipe
- No fussy pie dough — the graham cracker crust keeps it simple and stress-free.
- Creamy, perfectly spiced pumpkin filling that tastes like fall in every bite.
- Sweet, buttery crust adds a little crunch and flavor contrast.
- Uses pantry staples — no special trips to the store required.
- Make it ahead of time; it actually tastes better the next day!
- Easy enough for weeknight baking but impressive enough for Thanksgiving dessert tables.
- Kid-friendly and always a crowd-pleaser — even for those “I don’t like pumpkin pie” people.
This was inspired by my pumpkin custard pie and pair well with a refreshing glass of Thanksgiving punch.
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Ingredients
The key ingredients are laid out below, and you can find them in any grocery store.
- graham cracker crust - yes, I'm using a store-bought graham cracker crust. It's easy. If you want to make a homemade graham cracker crust, you can do that too.
- pumpkin puree - use plain old 100% pure canned pumpkin in this recipe.
- pumpkin pie spices - we're making our own blend using cinnamon, nutmeg and cloves. You can use these same spices in a cozy bowl of pumpkin oatmeal.
Substitutions
- Sweetener - you can substitute granulated sugar or maple syrup for the brown sugar. However, the brown sugar will give a richer, caramel hint of flavor.
- Spices - you can use 1 ½ teaspoons pumpkin pie spice.
- Pumpkin - While canned pumpkin puree is super convenient, you can make your own by roasting and pureeing fresh pumpkin for a homemade touch.
See this mini pumpkin pie version on my website, too!
How to make pumpkin pie with graham cracker crust
Remove plastic or wrapping from graham cracker crust. Yes, I just hit the easy button.
Keep pie crust in the foil baking pan. Place on a cookie sheet or rimmed pan and set aside. Preheat your oven to 425°F.
Step #1: In a large bowl, combine pumpkin puree, eggs, evaporated milk, spices and brown sugar. Mix ingredients until smooth.
Step #2: Pour the pumpkin pie mixture into the graham cracker crust.
Place in the pre-heated oven and bake for 10 minutes.Reduce temperature to 350°F and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
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Step #3: Remove from oven and cool completely before serving.
Garnish with some whipped cream and ground cinnamon, if desired.
Tip: Refrigerate the pie for several hours or overnight before serving. This helps the filling set and the flavors meld.
Variations
Gluten-Free Option: Use gluten-free graham crackers or a gluten-free cookie base to create a gluten-free crust.
Swirled Cheesecake Pumpkin Pie: Add a layer of cheesecake filling on top of the graham cracker crust and swirl it with the pumpkin pie filling for a marbled effect.
You also might like these easy pumpkin pie bars.
Serving Suggestions
Graham cracker crust pumpkin pie is your canvas for creativity! You can personalize it with toppings like bourbon whipped cream, caramel drizzle, or a dusting of cinnamon.
What I'm saying is, you can make this seasonal dessert and then make it yours all over again!
Top tip
Allow the pie to cool gradually by removing it from the oven and letting it cool on a wire rack. Sudden temperature changes can lead to cracking.
If, by chance that happens I vote you cover the evidence with whipped cream!
If you tried this pumpkin pie in a graham cracker crust or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments.
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Related
Looking for other dessert recipes? Try these:
Pairing
These are my favorite dishes to serve with graham cracker pumpkin pie:
Recipe
Pumpkin Pie with Graham Cracker Crust
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I'll email it to you, so you can come back to it later!
Ingredients
- 6 ounce ready made graham cracker crust
- 15 ounces real pumpkin puree
- 12 ounces evaporated milk
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Remove plastic or wrapping from graham cracker crust. Keep pie crust in the foil baking pan. Place on a cookie sheet or rimmed pan and set aside. Preheat your oven to 425°F.
- In a large bowl, combine remaining ingredients until smooth.
- Mix pie filling ingredients in a large mixing bowl until smooth. Pour the pumpkin pie mixture into the graham cracker crust.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350°F and bake an additional 45-55 minutes, until pie filling is just set. The pie should be cooked to a temperature of 180°F when measured with an instant read thermometer.
- Remove from oven and cool completely before serving. Garnish with some whipped cream and ground cinnamon, if desired.
Notes
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- Sweetener - you can substitute granulated sugar or maple syrup for the brown sugar. However, the brown sugar will give a richer, caramel hint of flavor.
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- Spices - you can use 1 ½ teaspoons pumpkin pie spice.
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- Pumpkin - While canned pumpkin puree is super convenient, you can make your own by roasting and pureeing fresh pumpkin for a homemade touch.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
