Picture this: a crisp autumn day with a light breeze rustling through the colorful leaves. You’re cozied up in your favorite sweater with a warm slice of homemade pumpkin pie, complete with a buttery graham cracker crust. Sounds divine, doesn’t it?
There’s something special about the combination of spicy pumpkin filling and sweet, crunchy graham cracker crust that makes this dessert a must-try during the fall season. That’s why I’m sharing my recipe for the perfect pumpkin pie with graham cracker crust.
This easy-to-follow recipe will yield a pumpkin pie that’s creamy and decadent, with just the right amount of pumpkin spice layered into every bite. And best of all, it’s topped with a buttery graham cracker crust – what’s not to love?
Whether you’re planning Thanksgiving dinner or simply craving a taste of autumn, this recipe is sure to impress. So what are you waiting for? Preheat your oven and gather your ingredients, because it’s time to make some mouthwatering pumpkin pie!
Why You’ll Love This Recipe
Calling all pumpkin lovers! If you’re looking for the perfect autumnal dessert to impress your guests, then look no further than this pumpkin pie with graham cracker crust recipe.
Firstly, let’s talk about that homemade graham cracker crust. It’s made from scratch using graham cracker crumbs, melted butter and brown sugar to create a nutty, buttery base that complements the rich, spiced filling.
Speaking of the filling, it’s what sets this pumpkin pie apart from the rest. We’ve combined classic fall spices such as cinnamon, ginger, allspice and nutmeg to give it that warm and cozy flavor that we all know and love. And with a touch of sweetened condensed milk, this pie is creamy and decadent without being too heavy.
Plus, this recipe is versatile – you can easily swap out the graham cracker crust for a traditional pastry crust or even a gluten-free version to suit your dietary needs.
Not only is making pumpkin pie with graham cracker crust satisfying and enjoyable , but it’s also an impressive feat. Imagine your guest’s reactions when they see (and taste) your perfect homemade pumpkin pie at your holiday dinner or gathering!
Trust me when I say that everyone will be requesting seconds (or thirds!) of this easy and delicious dessert. So why not give this recipe a try and experience the ultimate in pumpkin pie perfection?
Here are all the ingredients you need to make this heavenly Pumpkin Pie with Graham Cracker Crust Recipe:
For the crust:
- 2 cups of graham cracker crumbs
- 1/4 cup of brown sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1 stick (1/2 cup) of melted butter
For the filling:
- 1 can (15 ounce) of pureed or canned pumpkin
- 1 can (14 ounce) of sweetened condensed milk
- 2 large eggs
- 1 teaspoon of pumpkin pie spice
- 1/2 teaspoon of salt
The Recipe How-To
Now it’s time to dive into the recipe and make our easy Pumpkin Pie with Graham Cracker Crust! Follow these simple steps for the perfect pumpkin pie every time.
To start, gather all the necessary ingredients:
- Graham Cracker Crust:
- 2 cups of graham cracker crumbs
- 1/4 cup of brown sugar
- 1/2 tsp of salt
- 6 tbsp of melted butter
- Pumpkin Filling:
- 1 can (15 oz) of pumpkin puree
- 1 can (14 oz) of sweetened condensed milk
- 2 large eggs
- 2 tsp of pumpkin pie spice
Making the Graham Cracker Crust
First things first, let’s make the graham cracker crust. I like to use a food processor to crush up the graham crackers, but you can also put them in a plastic bag and crush them with a rolling pin.
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs, brown sugar, salt, and melted butter until well combined.
- Press the mixture into a 9 inch pie dish, making sure to press it up against the sides and bottom firmly.
- Bake for about 8 minutes then remove from oven and allow it cool.
Making the Pumpkin Filling
While your crust is cooling down, it’s time to make the pumpkin filling.
- In a medium bowl mix together pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice until well combined.
- Pour the mixture into your cooled graham cracker crust.
- Bake for 15 minutes, then reduce heat to 325°F (165°C) and continue baking for an additional 35-40 minutes or until set.
Pro tip: If you’re unsure if your pie is done or not, gently shake it. If only the center jiggles a bit, your pie is ready!
Let It Cool Down
Once baked to perfection take it out from the oven and let it sit in room temperature for at least an hour before serving (This part might be difficult because its aroma will drive you crazy!).
There you have it – an easy recipe for a delicious pumpkin pie with graham cracker crust! This recipe is perfect for fall holidays or just when you’re in need of a sweet treat. Enjoy every bite!
Substitutions and Variations
I’m not one who likes to stray too far from classic recipes, but I understand that sometimes it’s necessary to make substitutions or adjustments based on personal preferences or ingredient availability. Here are a few tips for changing up your pumpkin pie with graham cracker crust recipe.
1. Swap out the graham cracker crust: If you’re not a fan of graham crackers, you can try using vanilla wafers, ginger snaps, or even Oreo cookies for your crust. Simply swap out the graham cracker crumbs in the recipe with an equal amount of your preferred cookie crumbs.
2. Change the spices: The classic blend of cinnamon, nutmeg, allspice, and ginger is what gives pumpkin pie its signature flavor. However, feel free to tinker with the spices as needed based on your personal preferences or what you have on hand. You could add a pinch of cardamom or cloves for a more complex flavor profile, or omit one of the classic spices.
3. Make it vegan or dairy-free: While sweetened condensed milk is a classic ingredient in pumpkin pie filling, you can easily make this recipe vegan-friendly by using coconut milk instead. I personally prefer full-fat coconut milk for richness and creaminess.
4. Add a twist: Looking to mix things up? Add some chocolate chips to your filling, swirl in some caramel sauce before baking, or add a layer of pecans on top of the pie for some extra crunch.
Overall, don’t be afraid to experiment with this recipe and make it your own!
Serving and Pairing
This scrumptious Pumpkin Pie with Graham Cracker Crust recipe is a fall classic that’s sure to satisfy your sweet tooth. When it comes to serving this mouth-watering dessert, there are a few ways to elevate the experience.
First things first, let’s discuss the presentation. You can simply serve the pie as is, or add a dollop of whipped cream and some additional graham cracker crumbs as a garnish. To make the whipped cream, simply whip some heavy cream with a bit of sugar until soft peaks form. Not only will the whipped cream add extra sweetness and texture, but it will also balance out the richness of the pie filling.
When it comes to pairing this indulgent dessert, you’ll want something that complements its delicious flavor. A warm cup of coffee or tea will enhance the overall experience and is perfect for savoring each delectable bite. If you’re feeling particularly adventurous, try pairing this pie with a smooth bourbon or whiskey for a truly decadent treat.
But wait, there’s more! This pie is also incredibly versatile in terms of serving occasions. It’s perfect for family gatherings, potlucks, and even Thanksgiving dinner. Your guests will be impressed by how beautiful and delicious it turns out every time.
In conclusion, whether you’re planning an intimate evening at home or hosting a big holiday gathering, this pumpkin pie with graham cracker crust is sure to please everyone at the table. So go ahead and indulge in one of life’s simplest pleasures – you won’t regret it!
Make-Ahead, Storing and Reheating
Oh boy, you’ve gone and done it now – made a delicious pumpkin pie with graham cracker crust that’s sure to be the star of any get-together. But what’s a baker to do when they need to make it ahead of time, or want to save some for later? Fear not, dear reader, for I have some tips and tricks up my sleeve for making, storing, and reheating this delectable treat.
Making this pie ahead of time is easy as…well, pie. Just follow the instructions as normal and let it cool completely before wrapping it tightly in plastic wrap and storing it in the refrigerator for up to 2 days. On the day you plan to serve it, simply let it come to room temperature before serving. If you prefer a warm slice (who doesn’t?), you can pop it in the microwave for a few seconds or warm it in the oven for about 10 minutes at 350 degrees Fahrenheit.
Now, onto storing. If you have leftovers (and let’s be honest, who doesn’t want leftovers?), they can be stored in the refrigerator for up to 4 days. For longer-term storage, wrap the pie tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months. When ready to enjoy again, simply let it thaw in the refrigerator overnight before following reheating instructions above.
But wait, there’s more! Did you know that pumpkin pie with graham cracker crust actually tastes better on day two? The spices have time to meld together and create an even more delicious flavor profile. So don’t be afraid to make this pie ahead of time or savor those leftovers – they might just be better than fresh out of the oven.
So go ahead and impress your guests with your pie-making prowess, knowing that you’ve got all the tricks up your sleeve for keeping this recipe fresh and delicious even after it’s been baked.
Tips for Perfect Results
Now that you know how to make a delicious pumpkin pie with a graham cracker crust, let me give you some helpful tips to ensure that your pie turns out perfectly every time.
First and foremost, don’t forget to preheat your oven. This step is crucial to achieving the perfect texture of your pumpkin pie. The initial high temperature will help set the crust while the lower temperature during baking allows the filling to cook evenly without cracking or separating.
Another tip is to use freshly ground spices whenever possible. Spices like ginger, allspice, nutmeg, and cinnamon greatly enhance the flavor of your pie. You can grind them in a spice grinder or with a mortar and pestle right before adding them to the mixture.
When making the crust, be sure to pack it tightly into the pan to prevent crumbling when cutting slices. You can use the bottom of a measuring cup or a flat tool for this.
For a creamier texture, try substituting some of the sweetened condensed milk with heavy cream or evaporated milk. You can also experiment with different types of sugar like dark brown sugar or maple syrup for a richer taste.
Lastly, be patient and resist the urge to cut into your pumpkin pie right after it comes out of the oven. Allow it to cool on a wire rack before serving or storing in the refrigerator for at least an hour. This helps prevent any runny filling or soggy crust.
By following these tips, your graham cracker crust pumpkin pie will be sure to impress your family and friends alike.
In conclusion, this pumpkin pie recipe with graham cracker crust is the perfect dessert for any occasion. With its rich and balanced flavors, simple ingredients list and easy-to-follow instructions, you can whip up a delicious pie without breaking a sweat. Whether you’re a seasoned baker or just starting out in the kitchen, this recipe is sure to impress everyone at your next gathering.
And with the variety of substitutions and variations mentioned earlier, you can personalize the recipe to your liking and make it truly your own. From adding a dollop of whipped cream or a sprinkle of pecans on top to using gluten-free graham cracker crumbs, the possibilities are endless.
So, whether you’re looking for a classic dessert recipe or something new to try this fall season, give this pumpkin pie with graham cracker crust a shot. Trust me – it won’t disappoint!
Pumpkin Pie With Graham Cracker Crust Recipe
- 2 cups real pumpkin (not canned)
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs, beaten
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 keebler graham cracker pie crust (2 extra Servings size)
- Preheat Oven 425 degrees.
- Mix all ingredients together, except pie crust.
- Pour into Pie shell.
- Put in oven set at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees and bake 35-40 minutes longer.
- Do toothpick test, if it comes out clean its done!
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.