Pumpkin Pie in a Graham Cracker Crust
A Sweet Moment on WBRC: Cooking with Mom & Sharing Our Pumpkin Pie
Mom and I recently had the wonderful opportunity to appear on WBRC’s Connected Through Cooking segment with Janice Rogers, and it was such a special experience. Cooking together has always been one of our favorite ways to connect, so getting to share that with a wider audience felt incredibly meaningful.
For the segment, we made one of our family favorites: my pumpkin pie in a graham cracker crust. It’s a simple recipe with a fun twist—a warm, spiced pumpkin filling paired with the sweet crunch of a graham cracker base. While traditional pumpkin pies use a classic pastry crust, I’ve always loved how the graham cracker version adds a little extra texture and flavor. It also comes together quickly, which is perfect for busy holiday kitchens!
If you’re looking for a pumpkin pie that feels familiar but just a little different, this version is a must-try.
Mickey Ferguson, me, mom, Janice Rogers, and Mike Dubberly on Connected Through Cooking.
Pumpkin Pie with a Graham Cracker Crust
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
- 2 cups finely ground graham cracker crumbs (from about 15 graham crackers)
- ⅓ cup granulated sugar
- 6 tablespoons butter, melted
- ½ teaspoon ground cinnamon
- 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
- 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.
- 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.