Pumpkin Pie with Graham Cracker Crust is a delightful twist on the classic pumpkin pie, featuring a buttery, slightly sweet graham cracker base and maple whipped cream. The pumpkin filling is very quick and easy to whip up!
Add this to your fall baking list along with this Pumpkin Creme Brulee recipe and impress your family with your new baking skills!
Everyone loves Spiced Pumpkin Pie in a classic, flaky pie crust. But sometimes, you just want something new on the table for the holiday season!
An easy graham cracker crust adds a great crisp nuttiness to the creamy filling.
Still looking for new holiday desserts? Pumpkin Cheesecake Swirl Bars are also a perfect option. If you love pumpkin, try it in a savory option as well, by adding it to Pumpkin Stuffed Shells.
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Why You'll Love This Recipe
- A buttery graham cracker crust is very easy to make if you aren't sure of your skills making regular pie crust!
- Pumpkin pie with graham cracker crust is a quick and easy dessert choice. Another easy recipe I like at Thanksgiving time is this Blueberry Cornbread recipe!
- The pie can be made in advance, up to two days ahead of time!
- This Thanksgiving pie is full of warm fall spices and topped with maple whipped cream.
Recipe Ingredients
- Pumpkin: Use canned pumpkin puree here, and make sure it is plain pumpkin and not "pie filling" which has extra ingredients added. Libby's pumpkin puree is my go-to for pumpkin desserts and what I use for Pumpkin Bread with Cream Cheese Frosting.
- Condensed Milk: Always read the label carefully so that you know you have sweetened condensed milk and not evaporated milk! Pumpkin pie with sweetened condensed milk is the best.
- Eggs: Eggs give the custard the classic texture we are looking for. Baking with room temperature eggs and other ingredients is best.
- Heavy Cream: A bit of cream helps to thicken the pie filling even more. Heavy cream is the same as heavy whipping cream, I get that question a lot.
- Graham Crackers: Graham cracker crumbs are an economical option for a delicious pie crust that doesn't require any special skill like a traditional pie crust. Blend your own in a food processor or buy pre-blended crumbs. Try a graham cracker crust out in No Bake Chocolate Pie too!
- Butter: I prefer to use unsalted butter in my baking to control the salt level myself.
- Maple Syrup: Pure maple syrup or a blend will work.
- Warm Spices: If you won't use the rest of your ginger, cloves and allspice in other recipes, try substituting 2 teaspoon pumpkin pie spice instead!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Try topping this pie with a dollop of brown butter cream cheese frosting in place of the whipped cream.
- Store bought whipped topping can be used, but I highly recommend whipping your own as it's fast, easy, and you can change the flavor up by adding maple syrup. Pumpkin pie with whipped cream is a Thanksgiving classic!
- Store-bought graham cracker crust can be a time saver and would make this the easiest pumpkin pie recipe!
- I like Nilla wafers as a crust for Banana Pudding Cheesecake Squares and that would work as a substitution for the crust here too.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Pumpkin Pie With Condensed Milk
Step 1: Combine graham cracker crumbs with melted butter and sugar until all are moistened.
Step 2: Press firmly into your pie plate. Bake to set.
Step 3: Whisk together filling ingredients until smooth.
Step 4: Poor creamy pumpkin pie filling into cooled crust.
Step 5: Bake until set in the center. Allow pumpkin pie with sweetened condensed milk to cool completely on a wire rack or the fridge.
Step 6: Use an electric mixer to whip fresh cream.
Step 7: Top pie with dollops or any decoration you like.
Step 8: Serve chilled!
Expert Baking Tips
- Press the crust into the pan very firmly. This will help the graham cracker crust hold together when sliced. Try mini cheesecakes for another graham cracker crust recipe!
- Don't worry about the edge of the crust - pumpkin pie with graham cracker crust is going for rustic here, so just make sure it is all the way up the pie plate to contain the filling.
- Ensure your custard is baked through before removing from the oven. The pumpkin pie should appear set around the edges and have a slight wiggle in the center. The pie will set while cooling.
- Let pie cool fully before topping with whipped cream or cutting. Overnight is best, but for at least 6 hours.
Recipe FAQs
Keep the leftover pumpkin pie covered in plastic wrap or an airtight container the fridge for up to 5 days. I recommend storing without the whipped cream as that has a chance to separate or run and weep as it sits.
When you give the pan a gentle shake, you will still have some "wiggling" in the center of the pie but you don't want the filling to make waves. It will puff up and darken slightly around the edges as it cooks, which are more clues. Set edges of the pie with a slightly jiggly center is what you're going for.
Yes! This is easy pumpkin pie recipe can be made a few days ahead of your holiday meal, meaning you have one less thing to do the day of. Always make sure and store any raw meat on the bottom of the fridge, and ready-to-eat items like pie up on top. I recommend making the whipped cream just before serving. It is fast, and also something you can have a family member do when they ask how they can help when Thanksgiving dinner is over!
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📖Recipe
Pumpkin Pie With Graham Cracker Crust
Equipment
Ingredients
Graham Cracker Crust
- 6 oz honey graham cracker crumbs
- 6 tablespoon unsalted butter melted
- 3 tablespoon granulated sugar
- 1 teaspoon kosher salt Diamond Crystal brand
Pumpkin Pie
- 2 cups pumpkin puree I use Libby's
- 14 oz sweetened condensed milk
- ¼ cup brown sugar
- 3 eggs room temperature
- ⅓ cup heavy cream room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt Diamond Crystal brand
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon nutmeg
Maple Whipped Cream
- ½ cup heavy cream cold
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 pinch kosher salt Diamond Crystal brand
- 1 tablespoon maple syrup
Instructions
Graham Cracker Crust
- Preheat oven to 350°F. Thoroughly mix all crust ingredients together in a large mixing bowl with a fork.
- Firmly press graham cracker crumbs into pie pan and up the edges of the pan. Bake 10 minutes then remove and allow to cool slightly. Immediately turn oven temp down to 325°F
Pumpkin Pie
- Whisk all pumpkin pie ingredients together in a large mixing bowl until thoroughly mixed
- Pour pie mixture into crust then bake at 325°F for 75 minutes or until edges of pie are set and the middle has a slight jiggle when you wiggle the pan. Allow pie to cool on a wire rack
Whipped Cream
- Mix all whipped cream ingredients together in a medium sized mixing bowl on low speed with an electric hand mixer. Once mixed, turn speed up to medium-high and continue mixing until soft peaks are formed
- Top the pie with whipped cream, cut and serve
Lynne
I haven't made it yet because I'm concerned with all the salt in the recipe. Are the measurements correct? In the directions before the recipe you don't even mention the salt when making the crust so is there really supposed to be a teaspoon of Kosher salt in the crust and another in the filling? Can I omit all or some of the salt?
Krista Stechman
Hi Lynne! Yes, those measurements are correct. I see what you're saying, the instruction say mix all crust ingredients together, that does include the salt that is listed. Something important to remember when adding salt is that I do use Diamond Crystal brand kosher salt which is listed in ingredients as well. Using table salt can result in severe over salting as it is not the same. If you have Morton brand kosher salt, I suggest using 25% less salt than what the recipe calls for. You of course could leave some or any of the salt out of the recipe however, it will change the flavor profile slightly. Let me know if you have any other questions!
Krista
This is the best pumpkin pie! Nicely spiced and topped with maple whipped cream that is sooo delicious!
Rachel
Stole the show with this one! OMG the crust!