Pumpkin Pie with Crunchy Graham Cracker Crust

Skip the fuss of making pie dough — this pumpkin pie with a graham cracker crust is quick, reliable, and delicious. It’s a perfect holiday dessert that’s creamy, sliceable, and ready in under an hour of active time.

Why you’ll love it

Making a traditional flaky pie crust can be time consuming and tricky. Using a graham cracker crust cuts prep time dramatically while still delivering great texture and flavor. The filling in this recipe is smooth yet firm enough to slice cleanly, and it pairs beautifully with vanilla ice cream or whipped cream and a drizzle of caramel.

Ingredients

This recipe uses simple, easy-to-find ingredients. Here’s what you need:

Graham cracker crust – A store-bought 10-inch graham cracker crust works perfectly; a homemade graham crust is fine too. If you prefer a traditional pie dough, that will also work — blind bake if the recipe calls for it. For gluten-free, use a gluten-free graham cracker crust or make your own with gluten-free crackers.

Pumpkin puree – One 15-ounce can is all you need for a 10-inch pie. If you only find larger cans, measure out 15 ounces. Any brand is fine; some brands are thicker and give a firmer filling.

Sugar & brown sugar – A mix of white and brown sugar adds classic sweetness and a hint of caramel flavor.

Eggs + extra yolk – Eggs set the custard and give the pie structure; the extra yolk adds richness and a smooth texture.

Half & half – A balance between milk and cream that keeps the filling rich but not overly heavy.

Spices – Cinnamon, nutmeg, and ground ginger for warm fall flavor. If you have pumpkin pie spice, use 2 teaspoons instead of the individual spices.

How to make pumpkin pie

Because you’re using a ready-made crust, prep is fast. Preheat your oven to 350°F.

Combine pumpkin & sugars – In a large bowl, stir together the pumpkin puree, granulated sugar, brown sugar, and spices until smooth.

Add eggs – Whisk in the eggs and the extra yolk until fully incorporated.

Add the half & half – Pour in the half and half and whisk until the batter is smooth. The mixture should be fairly thin — it firms up as it bakes.

Pour batter into crust – Carefully pour the filling into the prepared 10-inch graham cracker crust.

Bake – Place the pie on the middle oven rack and bake at 350°F for about 45–50 minutes, or until the edges are set and the center still has a slight jiggle. The top should be lightly golden.

Recipe Tips

• Avoid overbaking. The center should wobble slightly when you remove the pie — it will finish setting as it cools.
• Let it cool before slicing. Allow at least 2 hours for the pie to cool and set for clean slices. To speed this up a bit, chill it in the freezer briefly to cool the bottom.
• Use the middle rack. Baking on the middle rack helps the pie cook evenly and prevents the top from browning too quickly.
• If using a homemade graham crust, blind bake first. Blind baking the crust at 350°F for 10 minutes helps prevent a soggy bottom.
• Chill before serving. A chilled pie slices more cleanly than one at room temperature.

Variations

Crust – The filling works well in any crust: graham cracker, traditional pie dough, or gluten-free crust. Blind bake if your crust recipe requires it.

Toppings – Serve with vanilla ice cream, whipped cream, or a drizzle of caramel for extra indulgence.

Storage & Freezing

• Refrigerate loosely covered for up to 4 days. You can also slice and store pieces in an airtight container.
• To freeze, cut into slices, freeze them individually on a sheet pan, then transfer to a freezer bag for up to 3 months.
• Thaw in the refrigerator or microwave single slices in short 10-second bursts — avoid overheating to preserve texture.

FAQs

More Crave-Worthy Pie Recipes

• Pumpkin Pie without Evaporated Milk
• Apple Pie With Graham Cracker Crust
• Gluten Free Blueberry Pie
• Flaky Gluten Free Pie Crust