Go Back Email Link
–+ servings
A pumpkin pie with graham cracker crust and topped with whipped cream.
5 from 6 votes

Pumpkin Pie with Graham Cracker Crust

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.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin pie with graham cracker crust
Servings: 12 slices
Calories: 71kcal
Author: Deanne Frieders

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

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.
Refrigerate the pie for several hours or overnight before serving. This helps the filling set and the flavors meld.
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.

Nutrition

Serving: 1slice | Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 67mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 0.1IU | Calcium: 4mg | Iron: 0.4mg
QR Code linking back to recipe