Name: Pumpkin Pie with Graham Cracker Crust – sweet easy recipes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup butter, melted; 1 (15 oz) can pumpkin puree; 1 (14 oz) can sweetened condensed milk; 2 large eggs; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/2 tsp salt

Jump to Recipe

Pumpkin pie can be one of two things—either a memory you want to forget or a slice of heaven that feels like autumn hugged your taste buds. I’m aiming for the second one here. We’re talking buttery, crunchy graham cracker crust supporting a smooth, spiced pumpkin filling. No drama, no fuss. Just pure, cozy dessert joy. I remember the first time I swapped out the traditional pie crust for a graham cracker base—my mom gave me the kind of side-eye only a woman who’s made 40 Thanksgiving pies can. But one bite in? Silence. Then she asked for the recipe. If that doesn’t sell you, maybe this will: it takes less time, fewer ingredients, and zero rolling pins. This pie delivers big flavor with that comforting pumpkin spice, a golden crust that doesn’t get soggy, and a texture that’s creamy but holds its slice. You can serve it warm or chilled, topped with whipped cream, or just steal bites straight from the fridge with a fork. I won’t judge. Actually—I’ll cheer you on.

1) Key Takeaways
2) Easy Pumpkin Pie with Graham Cracker Crust Recipe
3) Ingredients for Pumpkin Pie with Graham Cracker Crust
4) How to Make Pumpkin Pie with Graham Cracker Crust
5) Tips for Making Pumpkin Pie with Graham Cracker Crust
6) Making Pumpkin Pie with Graham Cracker Crust Ahead of Time
7) Storing Leftover Pumpkin Pie with Graham Cracker Crust
8) Try these Desserts next!
9) Pumpkin Pie with Graham Cracker Crust
10) Nutrition

1) Key Takeaways

This sweet easy recipe uses a graham cracker crust for crunch and ease.
The filling is creamy, warmly spiced, and perfect for fall or holiday gatherings.
You can make it ahead, chill it, and serve it cold or warm with whipped cream.
No pie crust skills required. It’s great for beginner bakers or people short on time.

2) Easy Pumpkin Pie with Graham Cracker Crust Recipe

Let’s not overthink dessert. This sweet easy recipe takes a classic and gives it a laid-back twist that still delivers the holiday feels. The graham cracker crust saves you from wrestling with traditional dough, and the pumpkin filling brings all the warm spices your kitchen deserves right now.

I’ve made this pie so many times it’s second nature. We’re not making art. We’re making dessert that people actually want to eat. If your cousin who usually skips pie asks for seconds, you’re doing it right. You won’t need anything fancy. Just grab a bowl, a whisk, and maybe a spatula if you’re feeling professional.

We’ll use pantry staples like pumpkin puree, sweetened condensed milk, and a few spices. The crust is buttery and toasty, the filling creamy and flavorful. It smells like comfort when it bakes and cuts clean when it cools. This is pumpkin pie without the stress—how it should be.

3) Ingredients for Pumpkin Pie with Graham Cracker Crust

Graham Cracker Crumbs: I use the boxed kind, but smashing your own with a rolling pin is therapeutic. Aim for 1 1/2 cups.

Granulated Sugar: Just a quarter cup to lightly sweeten the crust and help it set crisp.

Butter (melted): Half a cup gives the crust that golden hug around the edges. I prefer unsalted but use what’s in the fridge.

Pumpkin Puree: One 15-ounce can, not the pie filling. You want pure pumpkin to control the flavor yourself.

Sweetened Condensed Milk: This takes care of sweetness and texture in one swoop. One 14-ounce can does the trick.

Eggs: Two large eggs hold the filling together without making it rubbery.

Ground Cinnamon: One teaspoon adds warmth and gives that recognizable fall smell when baking.

Ground Ginger: Just a half teaspoon for brightness—it cuts through the creamy base nicely.

Ground Nutmeg: Another half teaspoon for depth. It pairs beautifully with pumpkin.

Salt: A pinch (about 1/2 tsp) to keep it balanced and bring out the natural sweetness.

4) How to Make Pumpkin Pie with Graham Cracker Crust

Step 1: Preheat your oven to 350°F. This way, it’s ready when you are. Don’t skip this or you’ll be waiting awkwardly with your filled pie on the counter.

Step 2: Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mix into a 9-inch pie dish using your hands or a flat-bottomed glass.

Step 3: Bake the crust for about 8 minutes, just enough to set it up. Let it cool while you prep the filling. This helps avoid a soggy bottom.

Step 4: In a large bowl, whisk the pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth. No lumps allowed. It should look like a thick, orange custard.

Step 5: Pour the filling into the cooled crust. Gently tap the pan on the counter to pop any air bubbles hiding in the mix.

Step 6: Bake for 45 to 50 minutes. The center should barely jiggle when you give the dish a soft shake. That means it’s done.

Step 7: Cool the pie on a rack, then chill in the fridge for at least two hours. Don’t rush this part—it sets the texture and makes it easy to slice.

5) Tips for Making Pumpkin Pie with Graham Cracker Crust

Let’s start with the crust. If it crumbles when you cut it, you might need more butter next time. But hey, it still tastes great, so don’t panic. Press the crust down firmly so it holds together better after baking.

As for the filling, use room temperature eggs. Cold ones won’t mix as smoothly. Also, don’t skip the salt. It seems small, but it lifts all the other flavors. I’ve tried it without and it just felt flat—never again.

And don’t overbake the pie. If the center is completely firm when you pull it out, it’s probably a little over. It’ll keep cooking from the residual heat. Better to be safe and slightly wobbly than dry and sad.

6) Making Pumpkin Pie with Graham Cracker Crust Ahead of Time

This is the kind of dessert that loves being made ahead. The flavors settle and mellow after a day in the fridge. It becomes this sweet easy recipe you can just slice and serve.

If you’re planning for the holidays or a potluck, bake it the night before. Let it cool on the counter, then wrap it up and stick it in the fridge. No scrambling on the big day. You’ll be ahead of the game while others are still peeling potatoes.

And if you’re making it ahead for a small gathering? Even better. You can cut perfect slices and avoid the crumb avalanche that happens with a hot pie. Chilled slices just look cleaner and taste better too.

7) Storing Leftover Pumpkin Pie with Graham Cracker Crust

So you’ve made the pie. Maybe even eaten half of it (no judgment here). Let’s talk about the rest. Cover the dish with foil or plastic wrap and stick it in the fridge. It’ll stay fresh for about four days.

If you’re thinking of freezing, wrap individual slices in plastic, then again in foil. They’ll hold up well for a month. Just thaw in the fridge overnight. Don’t microwave—nobody wants rubbery pie.

And if you’re anything like me, cold pie for breakfast is fair game. With coffee, it’s practically justified. Leftovers are the reward for your own baking brilliance. Don’t let them go to waste.

8) Try these Desserts next!

9) Pumpkin Pie with Graham Cracker Crust