Pumpkin Pie in a Graham Cracker Crust
Yield: 6-8 slices
Pumpkin Pie with a Graham Cracker Crust
Prep time: 25 MinCook time: 1 H & 35 MTotal time: 2 Hour
This pumpkin pie would not be complete without a graham cracker crust! It can be made in a 7” or 8” springform pan, or a traditional 9” pie plate. This pumpkin pie is delicious on its own, topped with toasted meringue, or whipped cream!
Ingredients
For the Graham Cracker Crust
- 2 cups finely ground graham cracker crumbs (from about 15 graham crackers)
- ⅓ cup granulated sugar
- 6 tablespoons butter, melted
- ½ teaspoon ground cinnamon
For the Pumpkin Pie Filling
- 1 (15 ounce) can pumpkin purée (not pumpkin pie filling)
- 1 (14 ounce) can Sweetened Condensed Milk
- 2 large eggs, at room temp
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
To prepare the Crust
- Preheat your oven to 350F. Spray your 9” pie plate or 7” or 8” springform pan with Baking Spray (such as Baker’s Joy), and set aside.
- Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl until your mixture resembles wet sand.
- Using a small measuring cup or your hand, press the graham cracker crumb mixture into your pie plate or springform pan. Bake for 5 minutes. Remove crust from the oven and allow to cool for 30 minutes. While the crust is cooling, make your pumpkin pie filling.
To prepare the Pumpkin Pie Filling
- Once the crust is out of the oven, adjust your oven temp. to 425F. Using a whisk or spoon, combine the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl until mixture is smooth.
- Pour the pumpkin pie filling into the prepared crust. Place the pie on a sheet pan and bake in an oven preheated to 425F for 15 minutes. After 15 minutes, REDUCE oven temp to 350F and bake the pie for an additional 35-40 minutes. Remove the pie from the oven. (Note, if you use a springform pan, allow the pie to cool completely before releasing from the pan.)
- Allow to cool on a wire wrack for 2 hours before refrigerating. Pie can be served chilled or at room temp.
Notes
Note, if you use a springform pan, allow the pie to cool completely before releasing from the pan. Shield the pie with tin foil to prevent the crust from browning about half way through the baking process.