Pumpkin Pie with Graham Cracker Crust Recipe

  • Pumpkin pie is a must-have dessert on Thanksgiving. Those creamy fall flavors perfectly round a delicious Thanksgiving dinner. I just love pumpkin recipes and the graham cracker crust on this scrumptious pie imparts a cinnamon-y cookie crunch to make this a crowd-pleasing recipe.



    Pumpkin Pie with Graham Cracker Crust Recipe

    Pumpkin pie is a must-have dessert on Thanksgiving. Those creamy […]

    Prep Time:
    Cook time:
    Servings: 10


    • FOR THE CRUST: 1 crust
    • whole graham crackers: 12
    • granulated sugar: 1/3 cup
    • salt: ½ teaspoon
    • melted, unsalted butter: ½ cup (1 stick)
    • FOR THE FILLING: 1 pie worth
    • pumpkin puree: 1¾ cups
    • granulated sugar: ½ cup plus 1 tablespoon
    • honey: 2 tablespoons
    • vanilla extract: 1 teaspoon
    • ground cloves, ground nutmeg, and ground ginger: 1/8 teaspoon each
    • ground allspice and ground cardamom: ¼ teaspoon each
    • ground cinnamon and salt: ½ teaspoon each
    • cornstarch: 1¾ teaspoons
    • whole milk: 1/8 cup
    • large eggs: 2 eggs


    Make the Crust:

    Step 1: Preheat the oven to 375 degrees.

    Step 2: Use a food processor to grind the graham crackers into fine crumbs.

    Step 3: Pour the crumbs into a medium mixing bowl and combine with the sugar, salt, and melted butter. Gently press the mixture into a 9½ inch pie plate.

    Step 4: Bake for 10 minutes and then slide out of the oven and set the crust aside to cool. Leave the oven on.

    To Make the Filling:

    Step 1: In a medium-sized mixing bowl, combine the pumpkin with the sugar, honey, vanilla, spices, and salt.

    Step 2: In a small bowl, use a teaspoon or small whisk to blend the cornstarch with the milk (this is called a slurry). Once the slurry is smooth, add it to the pumpkin mixture.

    Step 3: Mix the eggs into the pumpkin mixture. Mix until smooth.

    Put the Pie Together:

    Step 1: Pour the pumpkin filling into the crust and bake for 30 minutes.

    Step 2: Remove the pie from the oven, cover with foil and slide it back into the oven. Bake for another 15 minutes.

    Step 3: Let the pie set for at least an hour before slicing.



    • The pie filling is even better if refrigerated overnight, so trymaking it a day ahead. This will also save you time on the very busy Thanksgiving day!
    • To save time, purchase a pre-made graham cracker crust.
    • For a gluten-free graham cracker crust option, try gluten-free graham crackers like Kinninnick's Smoreables; they work well for this crust. They are about half the size of regular graham crackers, so double the amount. You can find Smoreables at Whole Foods.

    Want more Thanksgiving Recipes?