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Pumpkin Pie with Graham Cracker Crust
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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!
Course Dessert, Pie
Cuisine American
Keyword Dessert, Graham Cracker Crust, Pumkin Pie, Thanksgiving
Prep Time 20 minutes
Cook Time 1 hour
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