Pumpkin Pie with Graham Cracker Crust
This simple delicious pumpkin pie has a tasty cinnamon graham cracker crust that breathes new life into the traditional pumpkin pie. Top this pie with my recipe for Brown Sugar Whipped Cream!
Servings 8 people
Calories 530kcal
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/4 cup confectioners sugar
- 1 tsp ground cinnamon
For the Filling
- 1 15oz can pumpkin puree
- 1 14oz can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
Instructions
For the Crust
- Preheat oven to 375 degrees F
- Combine graham cracker crumbs, melted butter, confectioners sugar, and 1 tsp cinnamon using food processor or large bowl. Transfer mixture to a 9inch pie pan and and press into the bottom and up sides of pan
- Bake in preheated oven until crust is set and lightly browned, about 7 minutes. Remove from oven and cool
For the Filling
- Increase the oven temperature to 425 degrees F
- Whisk pumpkin, sweetened condensed milk, eggs, 1 tsp cinnamon, lemon juice, salt, nutmeg, ginger, and cloves together in a large bowl until smooth. Pour over cooled crust
- Bake in the preheated oven for 15 minutes. Lower the temperature to 350 degrees F and continue baking until filling is set and edges of crust are dark golden brown, 35-40 minutes. Cool pie completely and top with whipped cream if desired
Whoever decided to put a graham cracker crust on a pumpkin pie is a genius.