Pumpkin Pie with Graham Cracker Crust

Pumpkin pie with graham cracker crust

Pumpkin pie is traditionally made with a short pastry pie crust, but I like mine with a graham cracker crust. I buy Annie's organic bunny grahams to make my crust. They're easier to measure than the whole graham crackers, and any left overs are fun bite-sized snacks.



3 cups (360g) graham cracker
¼ tsp (2g) salt
½ cup (112g) butter, cubed 1 minute


2 cups (450g) pumpkin puree
3 (150g) egg
½ cup (55g) milk
½ cup (37g) brown sugar
1 tsp (6g) cinnamon, ground
½ tsp (3g) ginger, ground
tsp (1g) clove, ground
½ tsp (3g) salt


  1. Preheat the oven to 375F degrees.
  2. Place the graham crackers in a food processor and process on low speed until it becomes ground graham crackers. The largest particle can be as large as a grain of rice, but no larger. 1 minute
  3. Add the salt and butter to the food processor and pulse until a loose, crumbly graham cracker dough forms. 1 minute
  4. Transfer the crust dough to a pie plate. Form the crust with your hands in the shape of the pie plate. 1 minute
  5. Bake the crust for about 5-7 minutes. 7 minutes
  6. While the crust is baking, whip the sugar, spices, salt, and eggs until light, fluffy, and pale in color. Use an electric mixer with a whisk attachment. This should only take a few minutes. 3 minutes
  7. Add the pumpkin puree and mix thoroughly. 1 minute
  8. On medium whipping speed, gradually add the milk to the filling mixture. The final consistency should look like a thick cake batter. 1 minute
  9. When the crust is ready, take it out and fill with the prepared pumpkin filling. 1 minute
  10. Bake for about 45-50 minutes. The crust should be golden brown, not burnt and the center of the pie should be fully cooked. You can check by pricking a knife in the center. If it comes clean, the pumpkin pie is ready. about 1 hour
  11. Enjoy with whipped cream or ice cream! 1 minute
Pumpkin pie with graham cracker crust ndata