Pumpkin Pie with Graham Cracker Crust

4.56 from 115 votes

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert, Pie

Cuisine: American

Keyword: pumpkin pie, pumpkin pie with graham cracker crust

Servings:

Calories: 250kcal

Author: Joanna Cismaru

Equipment

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.

Notes

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.
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.
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