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Home / Recipes
1 hour 20 minutes
4.52 from 112 votes
15 Comments

Pumpkin Pie with Graham Cracker Crust

Jump to RecipePrint Recipe
  • 206
by: Joanna Cismaru
11.18.21

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pin for pumpkin pie with graham cracker crust.

Pumpkin Pie is the quintessential dessert for Thanksgiving and my all time favorite Thanksgiving dish! Here’s a different take on this classic, Pumpkin Pie with Graham Cracker Crust. Still with that creamy, sweet and luscious filling but with a graham cracker crust. It’s a bit lighter and healthier version of the traditional Pumpkin Pie! Make-ahead friendly!

a slice of pumpkin pie with graham cracker crust topped with whipped cream.

The Best Pumpkin Pie With Graham Cracker Crust

This is a pie I’ve been making for years and everyone I make this pie for, absolutely loves it! It’s a lighter and a bit healthier version of the traditional Pumpkin Pie but you won’t miss a thing! It’s still as rich and creamy with the perfect light and fluffy texture and served on a delicious graham cracker crust.

This great pie is perfect for Friendsgiving or Thanksgiving or even when you’re having a pumpkin dessert craving. They happen, right? This pie will satisfy your taste buds every single time, trust me. This pumpkin pie is epic and whenever I make it, it never lets me down. It’s so good, you won’t be able to stop at just one slice.

Pumpkin Pie With Graham Cracker Crust Highlights

Here’s why this is the best Pumpkin Pie with Graham Cracker Crust:

ULTRA CREAMY, LIGHTER AND HEALTHIER. You’ll love the texture of this pie. The pumpkin filling is incredibly light, fluffy and so creamy. Each bite simply melts in your mouth.

EASY GRAHAM CRACKER CRUST. This is such an easy crust to make and you only need 3 simple ingredients; graham crackers, butter and a bit of sugar. Simply pulse it all in a food processor and you’re all done. This crust is much easier to make than a regular pie crust, and you won’t even miss it.

Here’s What You’ll Need

ingredients needed to make pumpkin pie with graham cracker crust.
  • GRAHAM CRACKERS – Our star ingredient in this great pie. For a different twist, try some gingersnaps.
  • BROWN SUGAR – You’ll need some brown sugar to sweeten up the pie filling and also the crust.
  • BUTTER – I used salted butter for the graham cracker crust. If using unsalted butter, just add a pinch of salt.
  • EGGS – You’ll need a couple egg whites plus one egg. You’ll have to beat the egg whites which is what creates that airy and light pumpkin filling.
  • PUMPKIN – You’ll need pure pumpkin purée, one small can. You can definitely make your own, but it’s so much easier to just use the store-bought canned stuff. That’s what I do anyway. Just make sure you’re using pumpkin purée and not pumpkin pie filling because that has some other spices and ingredients in it.
  • PUMPKIN PIE SPICE – You can use your favorite pumpkin pie spice, or simply make your own using my recipe here.
  • EVAPORATED MILK – Evaporated milk is recommended because it creates a creamier filling. Evaporated milk actually acts as a thickener in pumpkin pie filling so you don’t end up with a runny mess.
  • SALT – We always want a bit of salt added to the filling to bring out all the flavors, otherwise our pie will taste a bit bland.

How To Make Pumpkin Pie With Graham Cracker Crust

Graham Cracker Crust

detailed process shot showing how to make a graham cracker crust.

PULSE THE GRAHAM CRACKERS. Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. In the meantime, melt the butter. Transfer the graham cracker crumbs to a medium bowl, and add the melted butter. Use your clean fingers to mix it well, your fingers are your best tools.

PRESS THE CRUMBS INTO THE PIE PLATE AND BAKE. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Press the crumb mixture all the way up the sides of the pie plate. Let the pie plate cool in the fridge for 30 minutes, this will solidify the butter. Bake in a preheated oven for 8 to 10 minutes at 350°F.

Pumpkin Filling

detailed process shots showing how to make the filling and how to bake a pumpkin pie.

MAKE THE PIE FILLING. Using your electric mixer beat the egg whites until stiff peaks form. In another medium bowl combine the egg, brown sugar, pumpkin, evaporated milk, pumpkin pie spice, salt. Fold in the egg whites using a spatula until smooth.

POUR THE FILLING IN PIE PLATE. Pour the filling into the pie shell and smooth it out.

BAKE THE PIE. Transfer the pie plate to the preheated oven on the middle rack. Bake for 45 to 55 minutes or until a knife inserted near the center comes out clean.

SERVE. I love to serve this luscious pie with lots of whipped cream.

How Do I Know When My Pumpkin Pie Is Done Baking?

Every oven is different so keep an eye on it once you start to reach that 30 minute mark after reducing your oven temperature. The pie should still have a bit of jiggle to it when removed from the oven! Overcooking will cause it to crack.

a pie plate with pumpkin pie with graham cracker crust with 2 slices missing.

Expert Tips And Tricks

USE ROOM TEMPERATURE INGREDIENTS. It’s important to always use room temperature ingredients because they blend more evenly in batters. Cold ingredients can result in lumpy batter, a stodgy texture and require longer baking time.

COOL COMPLETELY BEFORE SLICING. After baking, you should allow the pie to cool completely at room temperature. You want to make sure you allow the pie to set properly. Cool for at least 2 hours on a wire rack before serving.

ADD THE WHIPPED TOPPING WHEN READY TO SERVE. First of all, the pumpkin pie should be completely cooled before topping with whipped cream. However, if not serving the pie right away, don’t add the whipped cream until ready to serve.

NO FOOD PROCESSOR, NO PROBLEM. Simply place the graham crackers in a resealable bag and use a rolling pin and some elbow grease to crush them.

Leftovers

This pumpkin pie with graham cracker crust is great for MAKE-AHEAD because it will last about 4 days in the refrigerator. Just make sure to wrap it up first with plastic wrap.

To freeze, just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil and store up to a month in the freezer.

a slice of pumpkin pie with graham cracker crust topped with whipped cream.

More Delicious Recipes To Try

  • Mini Salted Caramel Cheesecakes
  • Pumpkin Spice Latte
  • Crack Chicken Penne
  • Pumpkin Crumb Cake
  • Deviled Ham

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a slice of pumpkin pie with graham cracker crust topped with whipped cream.

Pumpkin Pie with Graham Cracker Crust

4.52 from 112 votes
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
Pumpkin Pie is the quintessential dessert for Thanksgiving and my all time favorite Thanksgiving dish! Here's a different take on this classic, Pumpkin Pie with Graham Cracker Crust. Still with that creamy, sweet and luscious filling but with a graham cracker crust. It's a bit lighter and healthier version of the traditional Pumpkin Pie! Make-ahead friendly!

Equipment

  • KitchenAid 7-cup Food Processor
  • KitchenAid Hand Mixer
  • 9-inch Pie Plate

Ingredients

Crust

  • 6 ounces graham crackers
  • 1 tablespoons brown sugar packed
  • 4 tablespoons butter salted

Pie Filling

  • 2 egg whites
  • 1 egg
  • ½ cups brown sugar
  • 14 ounce canned pumpkin (1 can pumpkin puree)
  • ½ cup evaporated milk fat free
  • 2 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
US Customary – Metric

Instructions

  • PREP THE OVEN: Preheat oven to 350°F.
  • PULSE THE GRAHAM CRACKERS: Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. In the meantime, melt the butter. Transfer the graham cracker crumbs to a medium bowl, and add the melted butter. Use your clean fingers to mix it well, your fingers are your best tools.
  • PRESS THE CRUMBS INTO THE PIE PLATE AND BAKE: Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Press the crumb mixture all the way up the sides of the pie plate. Let the pie plate cool in the fridge for 30 minutes, this will solidify the butter. Bake in your preheated oven for 8 to 10 minutes.
  • MAKE THE PIE FILLING: Using your electric mixer beat the egg whites until stiff peaks form. In another medium bowl combine the egg, brown sugar, pumpkin, evaporated milk, pumpkin pie spice, salt. Fold in the egg whites using a spatula until smooth.
  • POUR THE FILLING IN PIE PLATE: Pour the filling into the pie shell and smooth it out.
  • BAKE THE PIE: Transfer the pie plate to the preheated oven on the middle rack. Bake for 45 to 55 minutes or until a knife inserted near the center comes out clean.
  • SERVE: I love to serve this luscious pie with lots of whipped cream.

Recipe Notes

  1. USE ROOM TEMPERATURE INGREDIENTS. It’s important to always use room temperature ingredients because they blend more evenly in batters. Cold ingredients can result in lumpy batter, a stodgy texture and require longer baking time.
  2. COOL COMPLETELY BEFORE SLICING. After baking, you should allow the pie to cool completely at room temperature. You want to make sure you allow the pie to set properly. Cool for at least 2 hours on a wire rack before serving.
  3. ADD THE WHIPPED TOPPING WHEN READY TO SERVE. First of all, the pumpkin pie should be completely cooled before topping with whipped cream. However, if not serving the pie right away, don’t add the whipped cream until ready to serve.
  4. This pumpkin pie is great for MAKE-AHEAD because it will last about 4 days in the refrigerator. Just make sure to wrap it up first with plastic wrap.
  5. To freeze, just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil and store up to a month in the freezer.

Nutrition Information:

Serving: 1servingCalories: 250kcal (13%)Carbohydrates: 37g (12%)Protein: 5g (10%)Fat: 10g (15%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mg (13%)Sodium: 258mg (11%)Potassium: 233mg (7%)Fiber: 2g (8%)Sugar: 23g (26%)Vitamin A: 7965IU (159%)Vitamin C: 3mg (4%)Calcium: 93mg (9%)Iron: 2mg (11%)
Course:Dessert, Pie
Cuisine:American
Keyword:pumpkin pie, pumpkin pie with graham cracker crust
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Recipe originally published October 2011.

  • 206

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. piku shabeer says

    November 21, 2021 at 10:12 pm

    5 stars
    I Loved this recipe so much. Thank you for sharing.

    Reply
  2. mark lusti says

    November 19, 2021 at 12:29 pm

    I have a question for you.

    In cups how much graham cracker crumbs are needed for the pie crust. You have all the other ingreds, in measurements however the graham
    crumbs are in oz.

    Reply
    • Joanna Cismaru says

      November 19, 2021 at 2:12 pm

      Yeah because it’s more accurate this way, but it’s about 1.5 of crumbs and about 12 whole crackers.

      Reply
      • mark lusti says

        November 19, 2021 at 11:02 pm

        Thanks for the info.
        I’m going to try it out tomorrow.
        Thanks again, mark

  3. Bre says

    September 16, 2020 at 3:11 pm

    5 stars
    Really easy to make and good!

    Reply
  4. Danielle says

    April 2, 2020 at 12:52 am

    5 stars
    I’ve picked up baking during this pandemic. Made my family’s quarantine a little sweeter. Thank you for the recipe. It was delicious!

    Reply
  5. Bonnie McKee says

    November 20, 2018 at 1:31 pm

    5 stars
    In the oven now, I did alter the recipe a bit I used evaporated milk instead just because I wanted a richer flavor, should turn out delicious, also used canned pumpkin pie so did not need pumpkin pie spice. Thank you for the recipe

    Reply
  6. Jay says

    October 11, 2011 at 12:45 am

    wow…sounds scrumptiously tasty…
    first time here…love your space..
    awesome recipe collection with nice presentation..

    Reply
  7. Dianna says

    October 11, 2011 at 4:28 am

    Is the whipped topping to top the pie or is it included in the pie mixture? I don’t see that you reference it in the directions. Looks delicious!

    Reply
    • jo says

      October 11, 2011 at 1:07 pm

      Hi, it’s to top the pie, not in the mixture. 🙂

      Reply
  8. Ali says

    October 10, 2011 at 12:10 pm

    5 stars
    Jo, the pumpkin pie looks so good. I love the first pic really caught my eye, the flowery plate with the pie on top, such a beautiful presentation. This is a good recipe for thanksgiving. Happy Thanksgiving!!!

    Reply
    • jo says

      October 10, 2011 at 1:09 pm

      Thank you Ali! Not sure if you’re in Canada or not, but Happy Thanksgiving to you too 🙂

      Reply
  9. Mihaela says

    October 10, 2011 at 3:15 am

    5 stars
    Jo, I like this pumpkin pie, looks so light from the egg whites, and delicious, of course 🙂

    Reply
    • Angie says

      November 19, 2020 at 6:16 pm

      Hello. When it says to whisk all the egg whites, does that mean the two egg whites or does that include the egg white also from the additional egg?

      Reply
      • Joanna Cismaru says

        November 20, 2020 at 9:00 am

        No, just the two egg whites. 🙂

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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