Pumpkin Pie with Graham Cracker Crust
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8
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Calories
250 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Pie with Graham Cracker Crust
Description
The Pumpkin Pie with Graham Cracker Crust brings together a crumbly crust made from finely processed graham crackers mixed with brown sugar and melted butter, firmly pressed and baked to a golden finish. The filling blends pumpkin puree with brown sugar, evaporated milk, and pumpkin pie spice, enhanced by folding in egg whites whipped to stiff peaks. This technique imparts a lighter, airy texture to the custard-like filling. The pie requires baking at 350°F until the filling is set, followed by complete cooling to allow it to properly firm up before slicing.
The graham cracker crust offers a sweet, textured contrast to the smooth and spiced pumpkin component, balancing richness and spice. It can be served plain or topped with whipped cream fresh just prior to serving to maintain its texture and flavor. The pie holds well when refrigerated for several days and can be frozen with proper wrapping, making it adaptable for make-ahead preparations during busy holiday times.
Using room temperature ingredients improves the integration of the filling components, avoiding lumps. Cooling the pie fully before slicing is important to achieve clean, stable slices. Whipped cream topping should be added only when ready to serve, especially if the pie is stored for some time. Freezing requires tight wrapping with plastic and foil for up to a month. This dessert delivers a balance of texture and warming spice flavors through its thoughtful crust and filling composition.
Ingredients
Crust
- 6 ounces graham crackers
- 1 tablespoons brown sugar packed
- 4 tablespoons butter salted
Pie Filling
- 2 egg white
- 1 egg
- ½ cups brown sugar
- 14 ounce pumpkin 1 can pumpkin puree, canned
- ½ cup evaporated milk fat free
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
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 to ensure even mixing and a smooth filling texture.
- Cool the pie completely at room temperature for at least two hours to set the filling before slicing.
- Add whipped cream topping only just before serving to prevent sogginess and maintain freshness.
- The pie can be refrigerated for up to four days when wrapped tightly.
- For freezing, cool the pie fully, then wrap securely in plastic wrap and aluminum foil for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 250kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 258mg | 11% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 7965IU | 159% |
| Vitamin C | 3mg | 3% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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