Pumpkin Pie with Graham Cracker Crust

This easy Pumpkin Pie with Graham Cracker Crust is everything you love about a traditional pumpkin pie, minus the hassle of the crust. Not only is a graham cracker crust easy to make, it is just as tasty. The filling is made with buttermilk to give it an extra zing. 

This pumpkin pie recipe in an easy graham cracker crust needs to be on your Thanksgiving and/or Christmas menu! It is the first of many pie recipes this season.

If you are out of oven space, try this No Bake Oreo Cheesecake Pie.

If you are looking for an apple dessert as well, try my Apple Bread Pudding or Air Fryer Apples with a crisp topping. It is to die for. 

Wash this all down with a warm cup of Easy Instant Pot Hot Chocolate. Perfect for the holidays.

Why You’ll Love This Recipe

• Graham cracker pumpkin pie is much easier than the traditional version. The crust requires no chilling and is made from only 3 ingredients. You can also use a store-bought crust.
• The filling is spiced with cinnamon, ginger, nutmeg, or cloves giving it tons of fall flavor.
• Using buttermilk instead of evaporated milk or sweetened condensed milk results in a super rich and creamy filling with a little tanginess. I promise it is a game changer.
• It is the perfect dessert for Thanksgiving or Christmas. 
• You can make the cracker crumbs with or without a food processor. You also do not need a rolling pin like you do for a traditional pie crust.

Ingredients & Substitutions

• Graham Cracker Crust: You can swap the homemade crust for a store-bought one, like Keebler. You still should pre-bake it as the recipe states. 
• Pumpkin: The only ingredient on the back of the can should be pumpkin. Be sure it has no added sugar or spices. It is not the same as canned pumpkin pie filling. 
• Buttermilk: I highly recommend buttermilk. It adds a great flavor to the pie. However, you can substitute it for 1% or 2% milk. Let the buttermilk and eggs sit at room temperature for about 45 minutes to 1 hour. 
• Cinnamon & Other Spices: Instead of using ginger, nutmeg, and cloves. You can use 1 ½ teaspoons store-bought or homemade pumpkin pie spice. You still need to add the 1 ½ teaspoons of cinnamon.
• Whipped Cream: Using an electric mixer, whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract, until stiff peaks form.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Pumpkin Pie with Graham Cracker Crust

Quick Overview

• Make the crust in a pie plate or dish.
• Make the filling in a medium bowl. 
• Pour the filling into the crust & bake.
• Cool & serve!

Step by Step Instructions

Step 1: Preheat the oven to 350 degrees. Pulse graham crackers and brown sugar in a food processor into a fine crumb. You can also grind them in a zipped top bag with a rolling pin or your hands.

Step 2: Simultaneously, pour in the melted salted butter and pulse the graham cracker mixture until the butter is combined. You can also combine them in a bowl with a spatula.

Step 3: In a 9-10 inch pie dish, press the graham cracker mixture into the bottom and up the sides. Use the bottom of a small glass or measuring cup and your hands to compact the mixture. Bake for 7-8 minutes.

Pumpkin Pie Filling

Step 4: While the pie crust bakes, make the filling. Add the pumpkin, buttermilk, eggs, unsalted butter, brown sugar, granulated sugar, vanilla, flour, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Using an electric/stand mixer or a whisk, mix together the filling until well combined.

Step 5: Pour the pumpkin filling into the pre-baked crust.

Step 6: Use a spatula to smooth out the filling gently. The pie will be filled to the very top.

Step 7: Bake for 55-65 minutes or until the internal temperature reaches 175 degrees. The center will be slightly wobbly but the edges should be set. At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield so the edges do not burn.

Step 8: Remove from the oven and cool on a wire rack for 2-3 hours. The center will drop and the pie will level as it cools. Cover and transfer to the refrigerator once cooled. Serve with whipped cream.

Expert Tips & Variations

• Use room temperature ingredients. Let the buttermilk and eggs sit out at room temperature for about 1 hour. After the unsalted butter is melted, let it cool for about 10-15 minutes. Using ingredients that are all about the same temperature helps them combine seamlessly.  
• Use buttermilk. The slight tanginess adds more depth and flavor to the pie. 
• Mix the filling well. You want to ensure the filling is smooth and there are no lumps in the mixture.
• Cool completely. The pie will be extremely hot right when it comes out of the oven, be sure to let it cool at room temperature before transferring it to the fridge. I prefer to serve the pie cold so I refrigerate the pie for at least 4 hours before slicing.  
• Add the whipped cream to each slice right before serving. If the whole pie is not being eaten at once, I recommend adding it to each slice so the whipped cream and pie can be stored separately. You could also serve the pie with vanilla ice cream. 
• Store in the fridge. This pie will stay good for about 3-4 days in the refrigerator. Be sure to cover it. You can also freeze individually wrapped pieces for 2 months. 
• Make a no-bake graham crust pie. If you want to skip the pre-baking step, you can, but the crust will be softer.

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5 from 165 votes

Pumpkin Pie with Graham Cracker Crust

This easy Pumpkin Pie with Graham Cracker Crust is everything you love about a traditional pumpkin pie, minus the hassle of the crust. Not only is a graham cracker crust easy to make, it is just as tasty. The filling is made with buttermilk to give it an extra zing.

Servings8 people

Prep10 minutes

Cook1 hour

Total1 hour 10 minutes

Course: Dessert

Cuisine: American

Author: Brianna May

Equipment:

• ▢
  Meat Thermometer
• ▢
  Stand Mixer
• ▢
  Hand Mixer
• ▢
  Mixing Bowls

Ingredients:

Crust*:

• ▢ 12 whole graham crackers
• ▢ 5 Tablespoons brown sugar
• ▢ 5 Tablespoons salted butter, melted

Filling:

• ▢ 1 15 ounce can unsweetened pure pumpkin puree
• ▢ 1 cup buttermilk, room temperature*
• ▢ 3 eggs, room temperature
• ▢ 4 Tablespoons unsalted butter, melted & cooled slightly
• ▢ ¾ cup brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 Tablespoons flour
• ▢ ½ teaspoon salt
• ▢ 1 ½ teaspoons ground cinnamon*
• ▢ 1 teaspoon ground ginger
• ▢ ½ teaspoon ground nutmeg
• ▢ ⅛ teaspoon ground cloves
• ▢ homemade whipped cream, for serving*

Instructions:

• Preheat the oven to 350 degrees. Pulse graham crackers and brown sugar in a food processor into a fine crumb. You can also grind them in a zipped top bag with a rolling pin or your hands.
• Simultaneously, pour in the melted salted butter and pulse the graham cracker mixture until the butter is combined. You can also combine them in a bowl with a spatula.
• In a 9-10 inch pie dish, press the graham cracker mixture into the bottom and up the sides. Use the bottom of a small glass or measuring cup and your hands to compact the mixture. Bake for 7-8 minutes.
• While the pie crust bakes, make the filling. Add the pumpkin, buttermilk, eggs, unsalted butter, brown sugar, granulated sugar, vanilla, flour, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Using an electric/stand mixer or a whisk, mix together the filling until well combined.
• Pour the pumpkin filling into the pre-baked crust.
• Use a spatula to smooth out the filling gently. The pie will be filled to the very top.
• Bake for 55-65 minutes or until the internal temperature reaches 175 degrees. The center will be slightly wobbly but the edges should be set. At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield so the edges do not burn.
• Remove from the oven and cool on a wire rack for 2-3 hours. The center will drop and the pie will level as it cools. Cover and transfer to the refrigerator once cooled. Serve with whipped cream.

Notes:

• Graham Cracker Crust: You can swap the homemade crust for a store-bought one, like Keebler. You still should pre-bake it as the recipe states. 
• Pumpkin: The only ingredient on the back of the can should be pumpkin. Be sure it has no added sugar or spices. It is not the same as canned pumpkin pie filling. 
• Buttermilk: I highly recommend buttermilk. It adds a great flavor to the pie. However, you can substitute it for 1% or 2% milk. Let the buttermilk and eggs sit at room temperature for about 45 minutes to 1 hour. 
• Cinnamon & Other Spices: Instead of using ginger, nutmeg, and cloves. You can use 1 ½ teaspoons store-bought or homemade pumpkin pie spice. You still need to add the 1 ½ teaspoons of cinnamon.
• Whipped Cream: Using an electric mixer, whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract, until stiff peaks form. 
• Use room temperature ingredients. Let the buttermilk and eggs sit out at room temperature for about 1 hour. After the unsalted butter is melted, let it cool for about 10-15 minutes. Using ingredients that are all about the same temperature helps them combine seamlessly.  
• Cool completely. The pie will be extremely hot right when it comes out of the oven, be sure to let it cool at room temperature before transferring it to the fridge. I prefer to serve the pie cold so I refrigerate the pie for at least 4 hours before slicing.  
• Store in the fridge. This pie will stay good for about 3-4 days in the refrigerator. Be sure to cover it. You can also freeze individually wrapped pieces for 2 months.

NUTRITION:

Calories: 405kcal | Carbohydrates: 58g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 407mg | Fiber: 3g | Sugar: 42g

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