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.
Table of Contents
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
Be sure to use pressure when compacting the crust.
- 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.
- 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.
- 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.
- 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
Cover the edges of the crust so they do not burn.
- Fill the crust. Pour the pumpkin filling into the prebaked crust.
- Smooth the filling. Use a spatula to gently smooth the filling. The dish will be very full. Do not overfill.
- 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.
- 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
How do you keep a graham cracker crust from getting soggy?
Baking it will help the crust to set and prevent it from absorbing the moisture from the filling. If you have ever not baked the crust, you can taste the difference.
Can I substitute graham cracker crust for pie crust?
Yes, in fact, that is why I created this recipe. These are much easier to make than traditional pie crusts. I also prefer them to store-bought pie crust.
Do you need to Prebake a graham cracker crust?
It depends. No-bake desserts often use cracker crusts because they do not have to be baked. I like to pre-bake the crust to deepen the flavor and prevent it from getting soggy.
Is it best to pre-bake pie crust for pumpkin pie?
Yes. This prevents the crust from getting soggy.
Can you bake a pie in a premade graham cracker crust?
Yes, but premade crusts vary in capacity. This recipe makes a very full pie, so I recommend a homemade graham cracker crust in a 9-inch glass or ceramic dish.
More Dessert Recipes
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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.
Ingredients
Crust
- 12 graham crackers full sheets (about 180 g or 1½ cups finely ground crumbs)
- 5 tablespoons brown sugar (63 g), packed
- 5 tablespoons salted butter (71 g), melted
Filling
- 1 can unsweetened pure pumpkin puree 15 ounces
- 1 cup buttermilk (240 mL), room temperature
- 3 large eggs room temperature
- 4 tablespoons unsalted butter (57 g), melted & cooled slightly
- 3/4 cup brown sugar (150 g), packed
- 1/4 cup granulated sugar (50 g)
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- homemade whipped cream for serving
Instructions
- 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.12 full graham cracker sheets (about 180 g)
5 tablespoons (63 g) packed brown sugar - 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.5 tablespoons (71 g) salted butter
- 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.
- 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.1 (15-ounce) can unsweetened pure pumpkin puree
1 cup (240 mL) buttermilk
3 large eggs
4 tablespoons (57 g) unsalted butter
¾ cup (150 g) packed brown sugar
¼ cup (50 g) granulated sugar
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
½ teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves - Fill the crust. Pour the pumpkin filling into the prebaked crust.
- Smooth the filling. Use a spatula to gently smooth the filling. The dish will be very full. Do not overfill.
- 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.
- 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.homemade whipped cream, for serving
Did you make this recipe? Leave a comment below!
Notes
- Crackers: Use 12 full graham cracker sheets, not individual sections. This yields about 180 g or 1½ cups finely ground crumbs; the weight and volume vary with the crackers and how finely they are crushed. A food scale is helpful for measuring the crumbs, butter, and sugars.
- Pie dish: A 9-inch glass or ceramic pie dish is recommended. The filling comes close to the top, so avoid shallow disposable foil pans and do not overfill.
- Before you begin: Allow the eggs and buttermilk to come to room temperature for 45–60 minutes before starting. Let the melted filling butter cool for 10–15 minutes; this can overlap the other preparation.
- Baking: Shield the crust edges after 25–30 minutes. The center should still wobble when the pie comes out of the oven; it will continue to set as it cools.
- Cooling and chilling: Total time includes an estimated 1 hour of cooling and at least 4 hours of refrigeration, starting with room-temperature ingredients. Refrigerate within 2 hours of baking; the cooling time will vary.
- Storage: Cover and refrigerate for 3–4 days, or freeze individually wrapped slices for up to 2 months. Add whipped cream to individual slices just before serving. Nutrition is estimated for the pie without whipped cream.
Nutrition
Calories: 408kcal | Carbohydrates: 58g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 105mg | Sodium: 394mg | Fiber: 3g | Sugar: 41g
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! This pie was delicious and easy to make. I love the flavor the buttermilk added. Thanks for the recipe Bri!
Hi, have you used butternut squash baked as an alternative? Do you think the proportions would be about the same?
Great pie! Love the graham cracker crust so much. Question: you have an asterix next to cinnamon. Why? And in the picture showing the ingredients, you show flour. Is there a need for flour in this recipe?
Thanks again for a great pie recipe.
John
I’m glad you enjoyed the pie, John! Yes, the filling uses 2 tablespoons of all-purpose flour, and the cinnamon amount is 2 teaspoons. The spice note explains the pumpkin pie spice option; you still include the cinnamon if using that option.
Quick question, I’ve got a daughter who can’t do regular dairy… or almonds. In other baking for our family I use oat milk or lactose free Greek yoghurt . Would either of these work. Thank you
Need this for 🇨🇦
Hi!
What does buttermilk do for this recipe? Traditionally it’s made with evaporated milk( and that’s what I have lol), but would be willing to give buttermilk a try, so just want to know it’s purpose? Do you recommend the homemade buttermilk technique using lemon juice/ vinegar in plain milk as substitute for buttermilk? Thanks!!
Nevermind, i read the rest of your post lol. Sometimes I skip and go to recipe!
No worries!
Hi – looking forward to trying this- what is the equivalent of 12 graham crackers if you are using graham crumbs? Thanks!
Thanks! 12 graham crackers is equal to about 1.5 cups of graham cracker crumbs.
Phonmenal!!!!!! This is an amazing recipe. I don’t like pumpkin pie but I love Graham Cracker Crust so I gave it a try. I’m in love and everyone was so happy with the turnout.
Awesome thank you so much!
The pumpkin spice level is perfect in this delicious pie
First pie I’ve ever attempted…. came out great!!
I went a smidge heavier on the spices because I love that flavor and feel most pumpkin pies are too weak. I will definitely make this again in the future!
Great!! I am glad it was a hit.
What do you mean by 12 whole graham crackers? Do you mean the whole sheet? A half a sheet? The quarter sheet that’s a cracker?
12 whole graham crackers is 12 full sheets. Unbroken, how they come in the box. See the ingredient photo towards the beginning of the post. Hope that makes sense!
Great recipe that was easy to make. The crust goes perfectly with pumpkin. You will love this one.
So delicious. I can’t wait to make it again for Thanksgiving day!