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–+ servings
A slice of pumpkin pie with a dollop of whipped cream rests on a graham cracker crust, served on a plate with a fork.

Pumpkin Pie with Graham Cracker Crust

Recipe by: Erin Gierhart
A creamy, spiced pumpkin pie with a simple graham cracker crust. This easy dessert is perfect for Thanksgiving or cozy fall gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes

Ingredients
 

  • 15 ounces (425 grams) pumpkin puree
  • 1 (396 grams) can sweetened condensed milk
  • 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 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

Important Note: If you use a homemade graham cracker crust, bake it at 350°F (180°C) for 8 minutes. Cool completely before filling.
Substitutions:
  • 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.
Storage:
Cool the pie completely before covering. Wrap tightly in plastic wrap and refrigerate for up to 3 days.
For longer storage, freeze the pie for up to 1 month. Thaw overnight in the refrigerator before serving.
 

Equipment

Course Dessert
Cuisine American
Servings 8
Calories 351 kcal

Nutrition

Calories: 351kcal | Carbohydrates: 49g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 383mg | Potassium: 347mg | Fiber: 2g | Sugar: 39g | Vitamin A: 8498IU | Vitamin C: 4mg | Calcium: 183mg | Iron: 2mg

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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