Pumpkin Pie with Graham Cracker Crust Recipe

This easy Pumpkin Pie with Graham Cracker Crust has all the cozy flavor of classic pumpkin pie without the extra work of rolling out a traditional pastry crust. The buttery graham cracker crust is simple, sweet, and delicious, while the creamy pumpkin filling gets a subtle tang from buttermilk.

This pumpkin pie with graham cracker crust is a wonderful dessert for Thanksgiving, Christmas, or any fall gathering. It keeps the familiar flavor of a traditional pumpkin pie but makes the process easier by replacing the classic pie dough with a quick graham cracker crust. The crust does not need to be chilled or rolled, and it comes together with only a few ingredients.

The filling is made without evaporated milk. Instead, buttermilk gives the pie a rich, creamy texture and a light tang that balances the sweetness and warm spices. Cinnamon, ginger, nutmeg, and cloves bring out the classic pumpkin pie flavor everyone expects during the holiday season.

If you are short on time, you can use a premade graham cracker crust, but pre-baking it is still recommended. This helps the crust set, deepens the flavor, and keeps it from becoming soggy once the pumpkin filling is added.

Why You’ll Love This Recipe

• This graham cracker pumpkin pie is easier than a traditional pumpkin pie because there is no pastry dough to chill, roll, or crimp.
• The homemade crust uses only graham crackers, brown sugar, and melted butter. A store-bought graham cracker crust can also be used.
• The pumpkin pie filling is made without evaporated milk. Buttermilk creates a creamy texture and adds a gentle tang that makes the flavor more interesting.
• Warm spices like cinnamon, ginger, nutmeg, and cloves give this pie classic fall flavor.
• This is a great make-ahead dessert for Thanksgiving, Christmas, or any holiday meal.
• You can make the graham cracker crumbs in a food processor or crush them in a bag if you do not have one.

Ingredients & Substitutions

• Graham Cracker Crust: The homemade crust is simple and flavorful, but a store-bought graham cracker crust can be used if needed. Pre-bake it as directed so it stays firm.
• Pumpkin: Use unsweetened pure pumpkin puree. The only ingredient listed on the can should be pumpkin. Do not use canned pumpkin pie filling, which already contains sugar and spices.
• Buttermilk: Buttermilk is highly recommended because it gives the pie a richer flavor and smooth texture. If necessary, 1% or 2% milk can be substituted.
• Eggs: Let the eggs sit at room temperature before mixing. This helps the filling blend smoothly.
• Cinnamon & Other Spices: Cinnamon is the main spice in this recipe, supported by ginger, nutmeg, and cloves. You can use 1 1/2 teaspoons of pumpkin pie spice in place of the ginger, nutmeg, and cloves, but still add the cinnamon listed in the recipe.
• Whipped Cream: For homemade whipped cream, beat 1 cup heavy cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until stiff peaks form.

The complete ingredient list and exact amounts are included in the recipe card below.

How to Make Pumpkin Pie with Graham Cracker Crust

Quick Overview

• Prepare the graham cracker crust in a pie dish.
• Pre-bake the crust until lightly set.
• Mix the pumpkin pie filling in a large bowl.
• Pour the filling into the crust and bake.
• Cool completely, chill, and serve with whipped cream.

Step by Step Instructions

Step 1: Preheat the oven to 350 degrees. Pulse the graham crackers and brown sugar in a food processor until they become fine crumbs. If you do not have a food processor, place the crackers in a zip-top bag and crush them with a rolling pin or your hands.

Step 2: Pour in the melted salted butter and pulse until the crumbs are evenly coated. You can also stir the crumbs, sugar, and butter together in a bowl with a spatula.

Step 3: Press the graham cracker mixture into the bottom and up the sides of a 9 or 10 inch pie dish. Use the bottom of a measuring cup or small glass to compact the crust. Bake for 7-8 minutes.

Pumpkin Pie Filling

Step 4: While the crust bakes, prepare the filling. In a large bowl, combine the pumpkin puree, buttermilk, eggs, melted unsalted butter, brown sugar, granulated sugar, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Mix with a whisk, hand mixer, or stand mixer until smooth and fully combined.

Step 5: Pour the pumpkin filling into the pre-baked graham cracker crust.

Step 6: Smooth the top gently with a spatula. The filling will come close to the top of the crust, so move the pie carefully.

Step 7: Bake for 45-55 minutes, depending on the size of the pie dish. After 25-30 minutes, cover the crust edges with foil or a pie shield so they do not burn. A 9-inch pie will usually take longer than a 10-inch pie. The pie is done when the center reaches 180-185 degrees. The middle may still look slightly wobbly, but it will continue to set as it cools.

Step 8: Remove the pie from the oven and let it cool on a wire rack for 2-3 hours. The center will settle as the pie cools. Once cooled, cover and refrigerate. Serve chilled with whipped cream.

Expert Tips & Variations

• Use room temperature ingredients. Let the buttermilk and eggs sit at room temperature for about 45 minutes to 1 hour. After melting the unsalted butter, allow it to cool slightly before adding it to the filling.
• Do not skip the buttermilk if possible. It adds a subtle tang and helps create a rich, creamy pumpkin pie filling.
• Mix the filling until smooth. Make sure there are no lumps before pouring it into the crust.
• Pre-bake the crust. This helps the graham cracker crust stay firm and prevents it from absorbing too much moisture from the filling.
• Cool the pie completely. Pumpkin pie is very hot when it comes out of the oven. Let it cool at room temperature before moving it to the refrigerator.
• Chill before slicing. For clean slices and the best texture, refrigerate the pie for at least 4 hours before serving.
• Add whipped cream just before serving. If you do not plan to serve the whole pie at once, add whipped cream to individual slices so the leftovers store better.
• Store properly. Cover the pie and keep it in the refrigerator for 3-4 days. Individual slices can also be wrapped and frozen for up to 2 months.
• Make the crust softer if desired. You can skip pre-baking the graham cracker crust, but it will be softer and more delicate.

Recipe FAQs

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Pumpkin Pie with Graham Cracker Crust

Brianna May

5 from 255 votes

This easy pumpkin pie with graham cracker crust has a creamy buttermilk pumpkin filling, warm spices, and a simple buttery crust that is perfect for the holidays.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8 people

Equipment

• Thermometer
• Stand mixer or hand mixer
• Mixing bowls
• 9 or 10 inch pie dish

Ingredients

Crust:

• 12 whole graham crackers
• 5 Tablespoons brown sugar
• 5 Tablespoons salted butter melted

Filling:

• 1 15-ounce can unsweetened pure pumpkin puree
• 1 cup buttermilk room temperature
• 3 eggs room temperature
• 4 Tablespoons unsalted butter melted and cooled slightly
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• homemade whipped cream for serving

Instructions

• Preheat the oven to 350 degrees. Pulse the graham crackers and brown sugar in a food processor until finely ground. If needed, crush the crackers in a zip-top bag instead.
• Add the melted salted butter and mix until the crumbs are evenly moistened.
• Press the crumb mixture firmly into the bottom and up the sides of a 9 or 10 inch pie dish. Bake for 7-8 minutes.
• While the crust bakes, combine the pumpkin puree, buttermilk, eggs, unsalted butter, brown sugar, granulated sugar, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Whisk or mix until smooth.
• Pour the pumpkin filling into the pre-baked crust.
• Smooth the top gently with a spatula.
• Bake for 45-55 minutes. After 25-30 minutes, cover the crust edges with foil or a pie shield. The pie is done when the center reaches 180-185 degrees, even if the middle still looks slightly wobbly.
• Cool on a wire rack for 2-3 hours. Cover and refrigerate once cooled. Serve with whipped cream.

Notes

• Graham Cracker Crust: A store-bought graham cracker crust can be used, but it should still be pre-baked.
• Pumpkin: Use pure pumpkin puree, not pumpkin pie filling.
• Buttermilk: Buttermilk gives the filling the best flavor, but 1% or 2% milk can be used as a substitute.
• Spices: Replace the ginger, nutmeg, and cloves with 1 1/2 teaspoons pumpkin pie spice if desired. Keep the cinnamon in the recipe.
• Whipped Cream: Beat 1 cup heavy cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until stiff peaks form.
• Cooling: Cool the pie fully before refrigerating. For the best slices, chill for at least 4 hours.
• Storage: Cover and refrigerate for 3-4 days, or freeze individually wrapped slices for up to 2 months.

Nutrition

Calories: 405kcal
| Carbohydrates: 58g
| Protein: 6g
| Fat: 18g
| Sugar: 42g

Nutrition information is automatically calculated and should be used as an approximation.