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Pumpkin Pie with Graham Cracker Crust

A creamy, spiced pumpkin pie with a crisp graham cracker crust — faster and fuss-free than a traditional pastry crust.

  • Total Time: 65 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1 can (15 ounces) pumpkin puree
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan.
  3. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
  4. Pour the pumpkin filling into the prepared graham cracker crust.
  5. Bake in the preheated oven for 45–50 minutes, or until the pie is set and a toothpick inserted in the center comes out clean.
  6. Let the pie cool before serving. Enjoy!

Notes

Crust can be prepared up to 24 hours in advance and stored in the fridge. Fully baked pie keeps well in the fridge for 3–4 days.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 50mg

Keywords: pumpkin pie, fall dessert, graham cracker crust, Thanksgiving dessert, easy pie