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, along with my Easy Pumpkin Pie Recipe without Evaporated Milk or Sweetened Condensed Milk Pumpkin Pie! It is the first of many pie recipes this season.

My Pumpkin Snickerdoodle Bars are also incredible and very festive.

If you are out of oven space, try this No Bake Oreo Cheesecake Pie or my Reese’s Peanut Butter Cup Pie Recipe.

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

This recipe is made without evaporated milk. It instead uses buttermilk. Read more about Substitutes for Evaporated Milk in Pumpkin Pie.

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. A store-bought crust can also work if it has enough capacity for the filling.
• The filling is spiced with cinnamon, ginger, nutmeg, or cloves giving it tons of fall flavor. I prefer to make my spice blend instead of using store-bought. Learn more about Apple Pie Spice vs. Pumpkin Pie Spice and their differences.
• Made without evaporated milk – 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: Use 12 full graham cracker sheets, which yield about 180 g or 1½ cups finely ground crumbs. I used a Staub ceramic pie pan. A 9-inch glass or ceramic pie dish is recommended; avoid shallow disposable foil pans, which may not hold all the filling. 
• 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 2 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 large bowl. 
• Pour the filling into the crust & bake.
• Cool & serve!

Step by Step Instructions

1. Crush the crackers. Preheat the oven to 350°F. Pulse the graham cracker sheets and brown sugar in a food processor into fine crumbs. You can also crush the crackers in a zip-top bag with a rolling pin or your hands.
2. Add the butter. Pour in the melted salted butter and pulse until combined. You can also combine the crumbs, sugar, and melted butter in a bowl with a spatula.
3. Prebake the crust. In a 9- or 10-inch glass or ceramic 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.
4. Mix the filling. While the pie crust bakes, make the filling. Add the pumpkin, buttermilk, large eggs, unsalted butter, brown sugar, granulated sugar, vanilla, flour, fine sea salt, cinnamon, ginger, nutmeg, and cloves to a large bowl. Using a mixer or whisk, mix until well combined and smooth.

Pumpkin Pie Filling

5. Fill the crust. Pour the pumpkin filling into the prebaked crust.
6. Smooth the filling. Use a spatula to gently smooth the filling. The dish will be very full. Do not overfill.
7. Bake the pie. Bake for 45–55 minutes, depending on the size of your pie dish. At the 25–30-minute mark, cover the edges with foil or a pie crust shield so they do not burn. A 9-inch pie will take more time than a 10-inch pie. Check the temperature at the center of the pie with a thermometer; it is done when the center reaches 180–185°F. The center will still wobble and will continue to set as the pie cools.
8. Cool and chill. Remove the pie from the oven and cool it on a wire rack. The center will drop and level as it cools. Cover and refrigerate within 2 hours, then chill for at least 4 hours before slicing. 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. Cool the pie on a wire rack and refrigerate within 2 hours of baking. Chill 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 refrigerator: Cover and refrigerate the pie within 2 hours of baking. Store it in the refrigerator for 3–4 days, or freeze individually wrapped slices for up to 2 months.
• Skip the crust prebake. You can skip prebaking the crust, but it will be softer. The filled pie still needs to be baked as directed.

Recipe FAQs

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