Pumpkin Pie with Graham Cracker Crust

5 from 252 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

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Low Salt

Servings: people

Calories: 405kcal

Author: Brianna May

Equipment

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
2 teaspoons vanilla extract
½ teaspoon salt
2 teaspoons ground cinnamon*
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ 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.
12 whole graham crackers, 5 Tablespoons brown sugar
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.
5 Tablespoons salted butter
In a 9 or 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, 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.
1 15-ounce can unsweetened pure pumpkin puree, 1 cup buttermilk, 3 eggs, 4 Tablespoons unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon salt, 2 teaspoons ground cinnamon*, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
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 45-55 minutes depending on the size of your pie dish. 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. A 9-inch pie will take MORE time than a 10-inch pie. I recommend checking the temperature of the center or pie with a thermometer. It is done when the center is 180-185 degrees. The middle will still look wobbly and unset. It will continue to set as it cools.
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.
homemade 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 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.
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.

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