This easy Pumpkin Pie with Graham Cracker Crust skips the fuss of traditional pie dough. With just a few pantry staples and one bowl, this recipe delivers a creamy, spiced filling on top of a buttery graham cracker crust—a perfect choice for Thanksgiving.
I'm all for a good shortcut, especially one that doesn't compromise on flavor. As much as I love a regular pie crust, there's something lovely about a pie that skips the rolling and chilling.
The creamy pumpkin pie with condensed milk is made in one bowl with just three ingredients plus some spices. It's so simple! And it can be made a day or two ahead—a real help during the busy holiday season.
Simple Ingredients
Looking for the full recipe? 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). Or, if you need it even easier, use a store-bought graham cracker crust.
- Pumpkin Puree: Use pure pumpkin puree (just pumpkin) and not pumpkin pie filling (pre-sweetened and seasoned).
- Sweetened Condensed Milk: This gives the pumpkin filling richness, creaminess, and sweetness. Use this pumpkin pie recipe if you prefer to make your crust with cream or dairy alternatives.
- Eggs: Eggs work as a binder that helps to set the custard.
- Spices: Ground cinnamon, ginger, nutmeg, and cloves add warmth and depth of flavor to the pumpkin pie. You can also use 2 teaspoons pumpkin pie spice blend instead.
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.
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.
Mix Filling
- Whisk the filling ingredients in a large mixing bowl, or use an electric mixer to blend them for an extra smooth texture.
- Use room-temperature eggs for best incorporation.
- Taste the filling and adjust the spices to your preference.
Bake Pie
- Pour the pumpkin mixture into the prepared graham cracker crust.
- Bake until the sides are puffed, but the center is still slightly jiggly.
- Insert a knife into the center - it should come out clean when the pie is fully cooked.
- Let the pie cool for 2 hours at room temperature and then transfer to the refrigerator for at least 2 hours.
- Serve with homemade whipped cream.
For a perfectly cooked pie, use an instant thermometer to check the temperature of the center. Remove the pie pan from the oven once the center reaches 175°F (80°C).
Storage Guidelines
To store your homemade pumpkin pie, cover it tightly with plastic wrap and refrigerate. It will stay fresh for up to three days.
To freeze it, first allow the pie to cool thoroughly. Then, wrap it securely in a few layers of plastic wrap and place it in the freezer. For the best quality, use it within a month. When you're ready to enjoy it, thaw the pie in the refrigerator overnight.
Recipe FAQs
Yes, baking the crust before pouring in pumpkin pie filling will help the pie hold together better.
After baking, let it cool completely. If it is still warm when you add the filling, then the crust will absorb some moisture from the pie filling.
More Pie Recipes
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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)
- 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 the custard is set. The center may still be slightly jiggly. 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.
- 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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