Making Pumpkin Pie with Graham Cracker Crust is the easiest way to get that creamy, spiced classic on the table without fussing with pastry. This version utilizes sweetened condensed milk for a smooth, custard-like texture that bakes up perfectly into a rich, silky filling.
Note from Erin
I love making pies with my favorite pie crust when I have the time, but sometimes in the chaos of the holidays, I need something easier.
Using a graham cracker crust saves time in the kitchen while still giving you a pie that feels special and full of tradition.
With just a handful of pantry staples, this simple pumpkin pie comes together in one bowl and holds its shape beautifully once sliced.
Simple Ingredients
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Graham Cracker Crust: Make a homemade graham cracker crust for the best flavor (it really is so much better). If you need it even easier, use a store-bought graham cracker crust.
- Pumpkin Purée: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling (which already has sugar and spices added).
- Sweetened Condensed Milk: This single ingredient takes the place of cream and sugar, providing the filling with richness, sweetness, and a smooth custard texture with minimal fuss. Use this creamy pumpkin pie recipe if you prefer to make your filling with cream or dairy alternatives.
How to Make Graham Cracker Crust Pumpkin Pie
If using a homemade graham cracker crust, bake it at 350°F (180°F) for 8 minutes, then cool completely before filling and baking the pie.
Prepare Crust
- Use finely ground graham cracker crumbs for a more stable crust.
- Press the crumbs firmly with the bottom of a measuring cup, starting with the sides before the bottom.
Mix Filling
- Whisk the filling ingredients in a large mixing bowl, or use an electric mixer for an extra-smooth texture.
- Use room-temperature eggs for best incorporation.
- The filling should look glossy and pourable, not thick, before baking.
Bake Pie
- Bake until the sides are puffed, but the center is still slightly jiggly.
- For accuracy, check with an instant-read thermometer. The pie is fully set when the center reaches 175°F (80°C).
- Let the pie cool for 2 hours at room temperature, then transfer it to the refrigerator for at least 2 hours.
Top Tip!
For a crisp crust, always pre-bake a homemade graham cracker crust and let it cool completely before adding the filling.
This one step prevents a soggy crust once the custard sets.
Make It Special✨
Top with maple whipped cream or a sprinkle of cinnamon sugar for extra holiday flair. Or, if you want something even more impressive, add the gooey pecan topping from my Pumpkin Pecan Pie!
Make Ahead ⏳
Pumpkin pie slices more neatly once it’s fully chilled, making it an easy Thanksgiving dessert to prep in advance. You can also make the whipped cream a day ahead using this easy stabilized whipped cream recipe.
If you’re planning your holiday dessert table, you’ll find plenty more inspiration in this collection of pie recipes.
Recipe FAQs
Not in this recipe. Sweetened condensed milk is thicker and already sweetened, which is why the pie works with so few ingredients.
Cracks happen when the custard contracts too quickly. To help, avoid sudden temperature changes: let the pie cool on the counter instead of moving it straight to the fridge, and don’t set the hot pie near a draft.
Recipe
Pumpkin Pie with Graham Cracker Crust
Recipe by:Ingredients
- 15 ounces (425 grams) pumpkin puree
- 1 (396 grams) can sweetened condensed milk
- 2 (2) eggs
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (3 grams) salt
- ½ teaspoon (1 grams) ground ginger
- ¼ teaspoon (0.5 grams) ground nutmeg
- ⅛ teaspoon (0.25 grams) ground cloves
- 1 9- inch (1 9- inch) graham cracker crust
Instructions
- Preheat the oven to 350°F (180°C). Place the graham cracker crust on a rimmed sheet pan to make transferring to and from the oven easier. (This is also helpful to catch any spills.)
- Whisk the filling ingredients in a large bowl until smooth (you can also use an electric mixer). Pour the custard filling into the prepared graham cracker crust.15 ounces pumpkin puree, 1 can sweetened condensed milk, 2 eggs, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, 1 9- inch graham cracker crust
- Place in the oven and bake for 50-60 minutes, or until set with a slight jiggle in the center. Insert a knife into the center of the pie to check doneness. If it is fully cooked, then the knife will be clean.
- Remove from the oven and cool at room temperature for 1-2 hours, then place in the refrigerator to cool completely.
Notes
- Replace the spices (except for the salt) with 2 teaspoons of pumpkin pie spice.
- Traditionally, vanilla extract is used in sweet potato pie, not pumpkin pie. But that's a matter of preference. If you enjoy the flavor of vanilla, add one teaspoon.
- Substitute the sweetened condensed milk for 1 cup half and half or dairy-free milk, ¾ cup brown sugar, and 2 teaspoons cornstarch.
- Use 1 ¾ cups of cooked and pureed fresh pumpkin instead of canned pumpkin puree.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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