Go Back
–+ servings
A slice of pumpkin pie on a blue plate.

Pumpkin Pie With Graham Cracker Crust

Author Christi Johnstone
Course Dessert
Cuisine American
A classic pumpkin pie in a deliciously easy graham cracker crust.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 servings

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs approximately 12 graham cracker sheets
  • 1/2 cup unsalted butter
  • 1/3 cup brown sugar

Pie Filling

  • 3/4 cups granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger pumpkin pie spice can be used in place of
  • 1/4 tsp ground cloves pumpkin pie spice can be used in place of
  • pinch salt optional
  • 2 large eggs
  • 1 15oz can Libbys 100% Pure Pumpkin *not pumpkin pie mix
  • 1 12oz can evaporated milk*
  • whipped cream for topping optional

Instructions

Graham Cracker Crust

  • Preheat oven to 350 degrees F.
  • In a medium sized bowl, mix together the graham cracker crumbs, melted butter, and sugar.
  • Next, pour the graham crumb mixture into a 9 inch pie plate. Press the mixture into the bottom of the pan and up the sides, then bake for 8-10 minutes, then remove from oven to add pumpkin pie filling.

Pumpkin Pie Filling

  • While crust is baking, in a large bowl, beat eggs, then stir in pumpkin, spices, salt and sugar. Gradually stir in evaporated milk. Pour into pie crust after it has baked.
  • Bake pie for 40-50 minutes, or until a knife inserted into the center comes out clean. Allow to cool on a wire rack for two hours, then refrigerate for at least four hours. Store covered in refrigerator.

Notes

Please read entire post for all of the tips, advice and substitutions. 
Storage – Store your pumpkin pie with graham cracker crust in the fridge, covered, for up to a week. I like to place a sheet of cling wrap or press and seal directly on top of the pumpkin portion of the pie to cover it. If you cover it with plastic wrap but the wrap does not touch the pie filling itself, it tends to collect condensation.
*for a slightly thicker pie, reduce the evaporated milk slightly, only using approximately 90% of what is in the can. 

Nutrition

Calories: 195kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 83mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 290IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!