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Pumpkin Pie with Graham Cracker Crust Recipe
This pumpkin pie with graham cracker crust recipe is a new, delicious twist on a classic. The graham cracker and pumpkin are the perfect pair.
Prep Time
10 mins
Cook Time
10 mins
Chill Time
30 mins
Total Time
1 hr 35 mins
Servings: 8
Calories: 229 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 2 cups Graham cracker crumbs
- 3 tablespoons brown sugar
- ½ cup unsalted butter melted
Filling
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For serving
- Whipped Cream
- nuts
- chocolate chips
Instructions
- Preheat the oven to 375°F.
- Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish, making sure to pack it tightly. Using a measuring cup helps to form a nice even crust.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- Whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl until smooth.
- Pour the filling into the cooled crust.
- Bake the pie for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. You may want to cover the crust with foil or a pie shield to prevent it from burning.
- Let the pie cool to room temperature before serving.
- Serve with whipped cream, if desired.
Cup of Yum
Notes
- Press the graham cracker mixture tightly into the pie dish, building up the sides to create a sturdier crust for your pie.
- Cover the crust with foil or a pie shield during the first bake to prevent it from burning.
- Refrigerate the pie after cooking. It helps the pie set and makes cutting the perfect slices easier. Cutting it at room temperature is fine too but the crust may crumble a bit.
- Place your prepared pie on a baking sheet to make it easier to move in and out of the oven.
- Allow the baked pie to cool on a wire rack. This helps air circulate around the pie, preventing it from getting soggy and allowing it to cool evenly.
- To prevent the top from cracking, allow the pie to cool gradually, avoiding any rapid temperature changes.
- If you're looking for some more Fall Pie Recipes take a moment to look at our favorites. I think you'll be glad you did.
Nutrition Information
Calories
229kcal
(11%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
77mg
(26%)
Sodium
232mg
(10%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
443IU
(9%)
Vitamin C
0.02mg
(0%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 229
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 232mg | 10% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.