Pumpkin Pie with Graham Cracker Crust
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Pumpkin Pie is the quintessential dessert for Thanksgiving and my all time favorite Thanksgiving dish! Here’s a different take on this classic, Pumpkin Pie with Graham Cracker Crust. Still with that creamy, sweet and luscious filling but with a graham cracker crust. It’s a bit lighter and healthier version of the traditional Pumpkin Pie! Make-ahead friendly!
The Best Pumpkin Pie With Graham Cracker Crust
This is a pie I’ve been making for years and everyone I make this pie for, absolutely loves it! It’s a lighter and a bit healthier version of the traditional Pumpkin Pie but you won’t miss a thing! It’s still as rich and creamy with the perfect light and fluffy texture and served on a delicious graham cracker crust.
This great pie is perfect for Friendsgiving or Thanksgiving or even when you’re having a pumpkin dessert craving. They happen, right? This pie will satisfy your taste buds every single time, trust me. This pumpkin pie is epic and whenever I make it, it never lets me down. It’s so good, you won’t be able to stop at just one slice.
Pumpkin Pie With Graham Cracker Crust Highlights
Here’s why this is the best Pumpkin Pie with Graham Cracker Crust:
ULTRA CREAMY, LIGHTER AND HEALTHIER. You’ll love the texture of this pie. The pumpkin filling is incredibly light, fluffy and so creamy. Each bite simply melts in your mouth.
EASY GRAHAM CRACKER CRUST. This is such an easy crust to make and you only need 3 simple ingredients; graham crackers, butter and a bit of sugar. Simply pulse it all in a food processor and you’re all done. This crust is much easier to make than a regular pie crust, and you won’t even miss it.
Here’s What You’ll Need
- GRAHAM CRACKERS – Our star ingredient in this great pie. For a different twist, try some gingersnaps.
- BROWN SUGAR – You’ll need some brown sugar to sweeten up the pie filling and also the crust.
- BUTTER – I used salted butter for the graham cracker crust. If using unsalted butter, just add a pinch of salt.
- EGGS – You’ll need a couple egg whites plus one egg. You’ll have to beat the egg whites which is what creates that airy and light pumpkin filling.
- PUMPKIN – You’ll need pure pumpkin purée, one small can. You can definitely make your own, but it’s so much easier to just use the store-bought canned stuff. That’s what I do anyway. Just make sure you’re using pumpkin purée and not pumpkin pie filling because that has some other spices and ingredients in it.
- PUMPKIN PIE SPICE – You can use your favorite pumpkin pie spice, or simply make your own using my recipe here.
- EVAPORATED MILK – Evaporated milk is recommended because it creates a creamier filling. Evaporated milk actually acts as a thickener in pumpkin pie filling so you don’t end up with a runny mess.
- SALT – We always want a bit of salt added to the filling to bring out all the flavors, otherwise our pie will taste a bit bland.
How To Make Pumpkin Pie With Graham Cracker Crust
Graham Cracker Crust
PULSE THE GRAHAM CRACKERS. Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. In the meantime, melt the butter. Transfer the graham cracker crumbs to a medium bowl, and add the melted butter. Use your clean fingers to mix it well, your fingers are your best tools.
PRESS THE CRUMBS INTO THE PIE PLATE AND BAKE. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Press the crumb mixture all the way up the sides of the pie plate. Let the pie plate cool in the fridge for 30 minutes, this will solidify the butter. Bake in a preheated oven for 8 to 10 minutes at 350°F.
Pumpkin Filling
MAKE THE PIE FILLING. Using your electric mixer beat the egg whites until stiff peaks form. In another medium bowl combine the egg, brown sugar, pumpkin, evaporated milk, pumpkin pie spice, salt. Fold in the egg whites using a spatula until smooth.
POUR THE FILLING IN PIE PLATE. Pour the filling into the pie shell and smooth it out.
BAKE THE PIE. Transfer the pie plate to the preheated oven on the middle rack. Bake for 45 to 55 minutes or until a knife inserted near the center comes out clean.
SERVE. I love to serve this luscious pie with lots of whipped cream.
How Do I Know When My Pumpkin Pie Is Done Baking?
Every oven is different so keep an eye on it once you start to reach that 30 minute mark after reducing your oven temperature. The pie should still have a bit of jiggle to it when removed from the oven! Overcooking will cause it to crack.
Expert Tips And Tricks
USE ROOM TEMPERATURE INGREDIENTS. It’s important to always use room temperature ingredients because they blend more evenly in batters. Cold ingredients can result in lumpy batter, a stodgy texture and require longer baking time.
COOL COMPLETELY BEFORE SLICING. After baking, you should allow the pie to cool completely at room temperature. You want to make sure you allow the pie to set properly. Cool for at least 2 hours on a wire rack before serving.
ADD THE WHIPPED TOPPING WHEN READY TO SERVE. First of all, the pumpkin pie should be completely cooled before topping with whipped cream. However, if not serving the pie right away, don’t add the whipped cream until ready to serve.
NO FOOD PROCESSOR, NO PROBLEM. Simply place the graham crackers in a resealable bag and use a rolling pin and some elbow grease to crush them.
Leftovers
This pumpkin pie with graham cracker crust is great for MAKE-AHEAD because it will last about 4 days in the refrigerator. Just make sure to wrap it up first with plastic wrap.
To freeze, just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil and store up to a month in the freezer.
More Delicious Recipes To Try
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Pumpkin Pie with Graham Cracker Crust
Ingredients
Crust
- 6 ounces graham crackers
- 1 tablespoons brown sugar (packed)
- 4 tablespoons butter (salted)
Pie Filling
- 2 egg whites
- 1 egg
- ½ cups brown sugar
- 14 ounce canned pumpkin ((1 can pumpkin puree))
- ½ cup evaporated milk (fat free)
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- PREP THE OVEN: Preheat oven to 350°F.
- PULSE THE GRAHAM CRACKERS: Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. In the meantime, melt the butter. Transfer the graham cracker crumbs to a medium bowl, and add the melted butter. Use your clean fingers to mix it well, your fingers are your best tools.
- PRESS THE CRUMBS INTO THE PIE PLATE AND BAKE: Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Press the crumb mixture all the way up the sides of the pie plate. Let the pie plate cool in the fridge for 30 minutes, this will solidify the butter. Bake in your preheated oven for 8 to 10 minutes.
- MAKE THE PIE FILLING: Using your electric mixer beat the egg whites until stiff peaks form. In another medium bowl combine the egg, brown sugar, pumpkin, evaporated milk, pumpkin pie spice, salt. Fold in the egg whites using a spatula until smooth.
- POUR THE FILLING IN PIE PLATE: Pour the filling into the pie shell and smooth it out.
- BAKE THE PIE: Transfer the pie plate to the preheated oven on the middle rack. Bake for 45 to 55 minutes or until a knife inserted near the center comes out clean.
- SERVE: I love to serve this luscious pie with lots of whipped cream.
Notes
- USE ROOM TEMPERATURE INGREDIENTS. It’s important to always use room temperature ingredients because they blend more evenly in batters. Cold ingredients can result in lumpy batter, a stodgy texture and require longer baking time.
- COOL COMPLETELY BEFORE SLICING. After baking, you should allow the pie to cool completely at room temperature. You want to make sure you allow the pie to set properly. Cool for at least 2 hours on a wire rack before serving.
- ADD THE WHIPPED TOPPING WHEN READY TO SERVE. First of all, the pumpkin pie should be completely cooled before topping with whipped cream. However, if not serving the pie right away, don’t add the whipped cream until ready to serve.
- This pumpkin pie is great for MAKE-AHEAD because it will last about 4 days in the refrigerator. Just make sure to wrap it up first with plastic wrap.
- To freeze, just make sure you wrap it tightly with plastic wrap after it comes to room temperature. Wrap it with a few layers of plastic wrap and then a layer of aluminum foil and store up to a month in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally published October 2011.
