This Pumpkin Pie with Graham Cracker Crust is a showstopping, award winning family recipe that you have to try.
It’s not only easy to make but so incredibly flavorful, light, and fluffy. It will disappear quickly especially when served with a dollop of my homemade whipped cream.
I can’t say enough good things about this special recipe from my grandma (it has been my favorite Thanksgiving staple since I was a child).
I promise you this is the best pumpkin pie that you will ever taste.
Looking for more delicious holiday recipes? Check out my Greek Baked Feta and Mediterranean Green Beans.
WHAT INGREDIENTS DO I NEED TO MAKE PUMPKIN PIE WITH GRAHAM CRACKER CRUST?
Graham crackers – regular honey graham crackers make for the perfect crust base. You can use a food processor to crush them into crumbs or you can place them inside a ziplock bag and pound into fine crumbs.
Granulated sugar – pure cane granulated sugar will be used for all three components of this recipe.
Brown sugar – light or dark brown sugar works.
Salt – regular table salt is best and really helps balance the sweet ingredients in this recipe.
Unsalted butter – use a high-quality unsalted butter and melt for about 40-50 seconds in the microwave.
Eggs – both egg yolks and egg whites will be used separately and beaten. Let the eggs come to room temperature for best results.
Pumpkin – ensure to buy canned pumpkin puree that is 100% pumpkin (the only ingredient on the back should be pumpkin) with no additional ingredients. You don’t want that premade pumpkin pie filling.
Milk – regular whole, 2% or fat free milk will work.
Cinnamon – this spice is used to flavor the pumpkin and adds a true pumpkin pie flavor to this pumpkin pie with graham cracker crust.
Nutmeg – this spice mixed with cinnamon is all you need to get the pumpkin pie flavor. No need for the ‘pumpkin pie’ spice you see at the store.
Gelatin – this can be found in the baking section at most major grocery stores. It usually comes in a box with (4) envelopes like this one. You will only need (1) envelope for this recipe.
Heavy whipping cream – can be found in the dairy section at most grocery stores near the coffee creamers.
Vanilla extract – pure vanilla extract is added to the whipped cream mixture.
HOW TO MAKE PUMPKIN PIE WITH GRAHAM CRACKER CRUST
PREPARE THE CRUST
Step 1 – Preheat oven to 400 F.
Step 2 – Add graham crackers to a food processor and pulse into fine crumbs. Add in sugar, salt, and melted butter and pulse until combined.
Step 3 – Press mixture into a pie dish, covering the bottom and all the way up the sides. Press firmly until crust just holds together.
Tip: don’t compact it too much or it will be hard to cut into when serving.
Step 4 – Bake crust 8-10 minutes until lightly golden. Let the crust cool fully. Prepare the filling while the crust cools.
MAKE THE FILLING
Step 1 – Combine beaten egg yolks, brown sugar, pumpkin, milk, salt, cinnamon, and nutmeg in the pot of a double broiler. Cook for 7-10 minutes until thick, stirring constantly.
Step 2 – In a medium bowl, soak gelatin in cold water. Stir into hot mixture. Chill in fridge until partly set.
Step 3 – Meanwhile, beat egg whites using an electric mixer then add granulated sugar. Beat until stiff.
Step 4 – Fold egg white mixture into gelatin mixture.
ASSEMBLE THE PIE
Step 1 – Pour filling mixture into pie crust and chill in fridge until set (at least 1 hour).
MAKE THE WHIPPED CREAM
Step 1 – Using an electric mixer, whip 1 cup heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract, until stiff peaks form.
SERVE
Step 1 – Let pie chill and set for at least one hour. Serve pumpkin pie with graham cracker crust with homemade whipped cream.
GRAHAM CRACKER CRUST TIPS
There is nothing like the delightful taste of a buttery homemade graham cracker crust.
It’s easy to prepare but there are a lot of common recipe questions about the process.
Below are some tips that will help you when making your crust.
- Binding crust: we use melted butter to bind the fine graham cracker crumbs together. You want to lightly pulse together the fine crumbs with the butter until a sand-like mixture forms.
- Prebaking graham cracker crust: in this recipe, we assemble and bake the graham cracker crust just until golden and aromatic since the pie filling is a no bake filling.
- How to avoid overly hard graham cracker crust: when pressing the mixture into a pie dish, you want to press firmly just until crust holds together but careful not to compact it too much or it will be hard to cut into when serving.
- How to avoid a soggy graham cracker crust: prebaking the crust is what helps it set and prevents it from absorbing moisture from the filling which would make it soggy.
- Making crumbs without a food processor: place graham crackers in a ziplock bag and use a rolling pin to crush into fine crumbs.
PUMPKIN PIE FILLING TIPS
- Room temperature ingredients: let the cold ingredients such as butter, milk, and eggs come to room temperature before beginning recipe steps. This will ensure an even and smooth batter.
- Don’t skip chill times: letting the filling mixture chill in fridge as well as letting the whole assembled pie chill before serving is very important for successful results. The chill time allows the filling to set to proper consistency and will be easier to serve.
- Save whipped cream for serving individual slices: some recipes call for topping the whole pie with a layer of whipped cream, but we recommend serving whipped cream with individual slices of pumpkin pie with graham cracker crust.
- Useful kitchen tools: this pie filling requires some kitchen appliances to execute correctly such as a double broiler and an electric mixer.
PUMPKINE PIE WITH GRAHAM CRACKER CRUST VARIATIONS AND SUBSTITUTIONS
I truly believe this special and unique award-winning pumpkin pie with graham cracker crust recipe is perfect as is.
However, I’ve included a few variations and substitutes to the recipe below:
- Store-bought crust: you can always use a regular store-bought crust, pie shell, or graham cracker crust from the grocery store.
- Individual pies: you can construct mini pies using a muffin tin or ramekins.
- Gingersnaps: can be used instead of graham crackers for the crust.
- Dairy free: use dairy free alternatives for the milk, butter, and heavy cream to make a dairy free pie.
HOW LONG WITH THIS PUMPKIN PIE WITH GRAHAM CRACKER CRUST LAST?
This pumpkin pie with graham cracker crust can be made ahead and stored in the fridge for 4 days.
You can also store it at room temp covered in a cake dome the day it’s made.
FREEZING INSTRUCTIONS
To freeze the pumpkin pie with graham cracker crust, wrap individual pieces tightly in plastic wrap and then inside aluminum foil or an airtight container. Place in the freezer for up to 2 months.
When you’re ready to enjoy the pumpkin pie with graham cracker crust, defrost in the fridge the day before.
RECOMMENDED TOOLS FOR MAKING PUMPKIN PIE WITH GRAHAM CRACKER CRUST
RECIPE FAQ’S
Store leftovers in plastic wrap in the fridge for up to 4 days.
In this recipe we use a no bake filling, so we prebake the pie crust to deepen the flavor and prevent it from getting soggy.
Pre-baking the crust is what helps it set and prevents it from absorbing moisture from the filling which would make it soggy.
Yes, and you still should pre-bake it as the recipe states.
You don’t need to prebake a store-bought graham cracker crust.
MORE HOLIDAY RECIPES YOU’LL LOVE
RECIPE VIDEO
Did you make this? Please RATE THE RECIPE below!
Pumpkin Pie with Graham Cracker Crust
Ingredients
Graham Cracker Crust:
- 1.5 cups graham cracker crumbs 11 graham crackers
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 6 tbsp unsalted butter, melted
Pumpkin Pie Filling:
- 3 egg yolks, beaten
- 3/4 cup brown sugar
- 1.5 cups cooked pumpkin
- 1/2 cup milk
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 envelope gelatin
- 1/4 cup cold water
- 3 egg whites, beaten
- 1/4 cup granulated sugar
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
For the crust:
- Preheat oven to 400F.
- Add graham crackers to a food processor and pulse into fine crumbs. Add in sugar, salt, and melted butter and pulse until combined.
- Press mixture into a pie dish, covering the bottom and all the way up the sides. Press firmly until crust just holds together. Don’t compact it too much or it will be hard to cut into when serving.
- Bake crust 8-10 minutes until lightly golden. Let the crust cool fully.
- Prepare the filling while the crust cools.
For the filling:
- Combine beaten egg yolks, brown sugar, pumpkin, milk, salt, cinnamon, and nutmeg in the pot of a double broiler. Cook for 7-10 minutes until thick, stirring constantly.
- In a medium bowl, soak gelatin in cold water. Stir into hot mixture. Chill in fridge until partly set.
- Meanwhile, beat egg whites using an electric mixer then add granulated sugar. Beat until stiff.
- Fold egg white mixture into gelatin mixture.
- Pour filling mixture into pie crust and chill in fridge until set (at least 1 hour).
- Serve with whipped cream.
For the whipped cream:
- Using an electric mixer, whip 1 cup heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract, until stiff peaks form.
Notes
- To freeze: wrap individual pieces tightly in plastic wrap and then inside aluminum foil or an airtight container. Place in the freezer for up to 2 months. When you’re ready to enjoy, defrost in the fridge the day before.
- Storing and make ahead: Make ahead and store in the fridge for 4 days.
- Making crumbs without a food processor: place graham crackers in a ziplock bag and use a rolling pin to crush into fine crumbs.
what size pie dish/pan is needed for this recipe? 8, 9, 10 inch?
Hi Peggy,
I use a 9 inch!