In Search Of Yummy-ness

  • Recipes
  • Cooking
  • Seasonal Living 🌱
  • Subscribe
  • About
menu icon
go to homepage
  • Recipes
  • Cooking
  • Seasonal Living 🌱
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Cooking
  • Seasonal Living 🌱
  • Subscribe
  • About
×
In Search Of Yummy-ness » Recipes » Desserts and Treats

Pumpkin Pie in Graham Cracker Crust

Updated: June 4, 2025 • Published: November 25, 2023 by Shareba Abdul • Leave a Comment

4.5 from 2 votes
JUMP TO RECIPE

Share or Save for Later ⤵

5 shares
A slice of pumpkin pie on a plate with a dollop of whipped cream on top. Text overlay says "Creamy Pumpkin Pie in Graham Cracker Crust."

If you love homemade pumpkin pie but don't enjoy making pastry from scratch, you'll love this pumpkin pie in graham cracker crust recipe!

This easy-to-make crust only has three ingredients, but it's delicious!

A creamy slice of pumpkin pie made with a graham cracker crust topped with a dollop of fresh whipped cream.

As much as I love the comforting flavour of a traditional pumpkin pie, it's not something I usually enjoy making from scratch.

My pie crust skills are limited at best - despite having learned how to make it in my George Brown culinary courses.

I usually use a store-bought pastry crust when making a pumpkin pie at home. But lately, I've found that combination to be a bit bland.

So I thought, what if I combined the filling from my pumpkin crepes with the graham cracker base from my pumpkin cookie bars?

The result is a creamy pumpkin pie with a graham cracker crust that beats every other pumpkin pie I've ever made.

Jump to Section:
  • Ingredients & Substitutions
  • Equipment
  • Variations
  • How to Make the Graham Cracker Crust
  • Making the Pumpkin Filling
  • Storage
  • Frequently Asked Questions
  • Recipe

Ingredients & Substitutions

The ingredients for this recipe are straightforward.

I used heavy cream instead of the traditional evaporated milk to add a luxurious texture to the pie's filling. There's a little vanilla extract in there as well to bump up the flavour.

I chose to keep the graham cracker crust simple. There are just three ingredients: graham cracker crumbs, brown sugar and melted butter.

I like to add a lot of sweet toppings to my pie, so I only added a small amount of sugar to the crust.

You could also add a pinch of cinnamon or ginger to the crust, but I kept mine plain.

Ingredients needed to make a pumpkin pie in graham cracker crust.
  • Salted Butter: If you'd rather use unsalted butter, add a pinch of salt to the crust mixture. 
  •  35% Cream: Also known as whipping cream. Heavy cream will also work (38% cream). Evaporated milk can be substituted, though the texture will be less rich. Condensed milk can also be used, but you should use less so the pie isn't too sweet.
  •  Pumpkin Puree: I used pure canned pumpkin puree. You can use homemade pumpkin puree instead. Alternatively, canned pumpkin pie filling will work, but you should omit the spices in this recipe.
  •  Brown Sugar: White granulated sugar can be substituted instead.
  •  Ground Nutmeg: You can omit this if desired.
  •  Vanilla Extract: Vanilla bean paste or almond extract are good substitutes.
  •  Graham Cracker Crumbs: Crushed digestive biscuits, vanilla wafers or gingersnap cookies should work as alternatives for the crust.
  •  Eggs: Important for binding the mixture together.
  •  Pumpkin Spice: Use store-bought, make your own spice blend, or buy canned pumpkin pie filling instead of the pure pumpkin puree.
  •  Salt: I always use sea salt. If you use table salt, add slightly less salt to your recipe.

Remember, while these substitutions can work well, they might slightly alter the taste, texture, or overall outcome of the recipe.

Please scroll down to the recipe card to get the full ingredient list and recipe instructions.

Note: I used pre-made graham cracker crumbs for this recipe. If you can't find graham crumbs, you can make your own by pulverizing whole graham crackers in a food processor (or by smashing them in a zip-top bag). Alternatively, you can buy a pre-made graham cracker crust at most grocery stores.

Equipment

I used a 9-inch ceramic pie plate with a standard depth (1.5 inches) for this recipe.

A 9-inch glass pie plate should work just as well. I would avoid using a deep-dish pie plate, though (2.25 inches), as the quantities for the recipe may not work.

A whole baked pumpkin pie with a graham cracker crust.

Smart Shortcuts: If you're low on time or energy, you can make this pie with a pre-made 9-inch graham cracker crust from Metro, Walmart or your favourite grocery store. You can also use a can of pumpkin pie filling instead of pure pumpkin and omit the nutmeg and pumpkin spice in the recipe. You'll have this pie ready in no time!

Variations

If you enjoy plain classic pumpkin pie, this recipe will work for you.

The sweet, crumbly graham cracker crust adds more texture and flavour than the traditional pastry crust, but otherwise, the filling tastes the same.

If you want to switch things up, here are some tasty ideas.

A slice of pumpkin pie in graham cracker crust topped with toasted pecans and a drizzle of chocolate syrup.
  1. Chocolate Graham Cracker Crust: Swap out regular graham crackers for chocolate ones to create a delightful chocolate twist to the crust. Can't find chocolate graham crackers? Add ¼ cup of cocoa powder to your graham cracker crumbs when making the crust mixture.
  2.  Maple Pecan Topping: Toasted pecans combined with a drizzle of maple syrup on top of the pie adds sweetness and crunch.
  3.  Chocolate Pecan Topping: Chocolate syrup and toasted pecans are my favourite toppings for this pie (see photo above).
  4.  Ginger Infused Filling: Add finely chopped bits of crystallized ginger to the pumpkin filling for a zesty twist on the classic recipe.
  5.  Swirled Cream Cheese: Add a layer of sweetened cream cheese swirls to the pumpkin filling before baking for a delightful contrast of flavours.

How to Make the Graham Cracker Crust

This crust recipe could not be easier. You're just going to mix everything in a bowl, pour it into your pie dish, and press it down. That's it!

Brown sugar being added to a bowl of graham cracker crumbs.

Combine 1 ½ cups of graham cracker crumbs with 2 tablespoons of brown sugar.

Butter being added to a bowl with brown sugar and graham cracker crumbs.

Add 4 ounces of melted salted butter.

Mixing the graham cracker crumb mixture with a silicone spatula.

Stir the mixture until it looks like wet sand.

Pouring the graham cracker crumb mixture into a white pie plate.

Pour it into your pie dish and smooth it into an even layer.

Once you've added the graham cracker mixture to your pie dish, press it down to create the crust.

(Full instructions are in the recipe card below.)

A hand pressing down the graham cracker crust crumbs with a mason jar.

I like to use a clean mason jar for this, but a glass or measuring cup would also work here.

Avoid just using your hands, as that doesn't work as well (and you're likely to get the crust stuck to your hands).

Use even pressure to push down on the crumbs, making an even, flat layer across the bottom and up the sides.

Tip: Be sure to build up enough crust along the sides of the pie dish to create a thick crust. Otherwise, your pie will fall apart when you slice it.

Making the Pumpkin Filling

The method for making this filling is similar to how we made the graham cracker crust.

We're just going to dump everything into a bowl, give it a good mix, and then pour it into the pie plate.

Tip: Make sure all of your ingredients are at room temperature. This makes it easier to combine them.

The ingredients for pumpkin pie filling in a white pumpkin shaped bowl, ready to be mixed together.

Once that's done, it just has to bake in the oven, and you're ready to serve it!

All of my pies took about 50-55 minutes to cook. You want the middle of the pie to be slightly jiggly - it will set firmer as it cools.

If the edges of your crust are browning too quickly, you can wrap them in aluminum foil. This will prevent them from burning while the rest of the pie finishes cooking.

Note that overcooking the pie tends to cause it to crack. If your pie does crack, don't worry about it. A cracked pie tastes just as good as one without cracks.

Storage

This pie is best eaten fresh. The pie will keep well at room temperature for a couple of days when covered tightly with plastic wrap. Any longer than that, and the crust will start to become soggy.

You can store the pie in the fridge for up to four days, but again, the crust will eventually become soggy.

If you need your pie to last longer, I recommend baking the graham cracker crust for 10-12 minutes before filling it to remove excess moisture.

If you want to top the entire pie with whipped cream, I would wait to do that at the last minute and then store leftovers in the fridge immediately.

Frequently Asked Questions

Do I need to refrigerate the graham cracker crust before baking?

No. We tested this recipe with and without putting the crust in the fridge and didn't find that it made a difference.

Can I use regular milk instead of 35% cream?

No. Regular milk is likely to curdle once baked due to its low fat content. Try evaporated milk instead, but note that the texture won't be as rich. Condensed milk can also be used, but you should use less as it's very sweet.

Do I need to pre-bake the crust before adding the filling?

It depends. If you want your pie to last longer without the crust getting soggy, you can bake the pie for 10-12 minutes before adding the filling. You can skip the pre-bake step if you plan to eat the pie within a day or two. The graham cracker crust will cook together with the pumpkin pie filling.

Someone taking a slice out of a whole pumpkin pie with a cake server.

I hope you enjoy making this pumpkin pie recipe for Thanksgiving, Friendsgiving, or any other gathering you may have!

If you enjoyed this recipe, please leave a comment with a rating below - I'd love to hear from you!

Recipe

A slice of pumpkin pie made with a graham cracker crust topped with a dollop of fresh whipped cream on a matte white plate.
Created By: Shareba Abdul

Pumpkin Pie in Graham Cracker Crust

4.50 from 2 votes
A creamy pumpkin pie made with 35% cream in a sweetened graham cracker crust.
Print Recipe SaveSaved!
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients 
 

Graham Cracker Crust
  • 1 ½ cups graham cracker crumbs 12 full sheets crushed
  • 2 tablespoons brown sugar or white granulated sugar
  • 8 tablespoons salted butter melted (4 ounces)
Pumpkin Pie Filling
  • 2 cups pumpkin puree or a 15 ounce can
  • ½ cup brown sugar or white granulated sugar
  • 1 teaspoon pumpkin spice
  • ⅛ teaspoon ground nutmeg optional (a pinch is fine)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup 35% cream (whipping cream) or heavy cream
  • 2 large eggs beaten

Equipment

  • 9-inch ceramic pie plate (or glass)

Method
 

  1. Preheat oven to 350°F.
Graham Cracker Crust
  1. In a large bowl, combine graham cracker crumbs with brown sugar and melted butter. Stir until the mixture looks like wet sand.
  2. Pour mixture into pie plate and spread into an even layer across the bottom and up the sides of the plate. Use the bottom of a glass to firmly press down the mixture to make a crust.
Pumpkin Pie Filling
  1. In a bowl, combine all of the ingredients for the pumpkin pie filling.
Assembling the Pie
  1. Place the pie plate with the graham cracker crust onto a cookie sheet.
  2. Pour the pumpkin pie filling into the empty graham cracker crust. Smooth the filling with a spatula to create an even layer.
  3. Bake the pie for 45-55 minutes. If your crust is browning too quickly, cover the edges with foil to prevent burning.
  4. Once the pie is mostly set, with just a little bit of jiggle in the middle, remove it from the oven. Allow it to cool completely before serving.

Nutrition (per serving)

Serving: 1 sliceCalories: 320 kcalCarbohydrates: 34 gProtein: 4 gFat: 20 gSaturated Fat: 11 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 5 gTrans Fat: 0.5 gCholesterol: 88 mgSodium: 294 mgPotassium: 212 mgFiber: 2 gSugar: 22 gVitamin A: 10161 IUVitamin C: 3 mgCalcium: 63 mgIron: 2 mg

Tried this recipe?

Let me know how it was!

More Desserts and Treats

  • A slice of Trinidadian cassava pone on a green plate next to a fork.
    Cassava Pone
  • A decorated chocolate shortbread cookie on a small white plate next to Christmas ribbon and decorations.
    Chocolate Shortbread Cookies: Easy & Delicious
  • A white bowl with a spoon and a cobbler square topped with vanilla ice cream.
    Plum Cobbler
  • A close up of four pumpkin cookie bars stacked on top of each other.
    Pumpkin Cookie Bars with Chocolate Chips

Leave a Comment: Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe:




A photo of Shareba Abdul, founder of In Search Of Yummy-ness.

Hi, I'm Shareba!

I’m a home cook with a culinary arts certificate who shares seasonal comfort food recipes and cozy living inspiration.

Read More About Me

Seasonal Recipes

  • Bowl of Apple Crisp with Oats and Pecans covered in a scoop of ice cream with a spoon.
    Apple Crisp with Pecans
  • A blue plate with three folded pumpkin crepes on it. The crepes are topped with chocolate syrup and chopped pecans.
    Pumpkin Crepes
  • A slice of pumpkin pie made with a graham cracker crust topped with a dollop of fresh whipped cream on a matte white plate.
    Pumpkin Pie in Graham Cracker Crust
  • Four roasted chestnuts on a baking tray with salt sprinkled on them.
    How to Roast Chestnuts in the Oven

Popular Recipes

  • A close up of a clear cup containing a mexican corn mixture.
    Mexican Corn Cups (Esquites or Elote en Vaso)
  • A square plate filled with tuna carpaccio and capers.
    Tuna Carpaccio with Lime
  • A stuffed mushroom filled with melted brie and crunchy Panko breadcrumbs.
    Stuffed Mushrooms with Brie
  • Persian rice on a green platter topped with crispy potato tahdig and tart barberries.
    Persian Rice with Potato Tahdig

Footer

In Search Of Yummy-ness Logo. Text says "In Search Of Yummy-ness".
↑ back to top

Explore

  • Recipe Index
  • Subscribe
  • Newsletter Archive
  • Links and Offers
  • My Favourite Gardening Supplies

About

  • About
  • Privacy Policy
  • Disclosures and Copyright
  • Terms of Service
  • Accessibility Policy
  • Contact

Copyright © 2025 • In Search Of Yummy-ness • All Rights Reserved • This website generates income via ads, affiliate links and sponsored posts. Which means that if you click on a product link, we may receive a commission in return. Please read our privacy policy and disclosures for more information.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required