Pumpkin Pie with Graham Cracker Crust

5 from 256 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.

Prep Time10

Cook Time1

Cooling & Chilling5

Total Time6 10

Course: Dessert

Cuisine: American

Servings: people

Author: Brianna May

Equipment

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

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