Do Share Recipe

I have to admit, making Pumpkin Pie with Graham Cracker Crust Recipe has always been one of my favorite fall traditions. But honestly, the crust always intimidated me—until I discovered this graham cracker version. It’s simple, buttery, and perfectly crunchy, pairing beautifully with the creamy pumpkin filling.

I love how the buttermilk adds a subtle tang, making the pie richer and more flavorful. After making this recipe, it quickly became my go-to for Thanksgiving and holiday gatherings. Let me walk you through this deliciously easy pumpkin pie with graham cracker crust recipe. You might also enjoy the Black Pepper Chicken Recipe for a savory dish to complement your holiday meals.

Ingredients

Here’s everything you’ll need to create this pie, with a few pro tips along the way:

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs – finely crushed for even baking
1/4 cup brown sugar – adds sweetness and slight caramel flavor
6 tablespoons unsalted butter, melted – helps the crust hold together

For the Pumpkin Pie Filling:

1 (15 oz) can pumpkin puree – make sure it’s plain pumpkin, not pie filling
1 cup buttermilk – brings a tangy richness; can substitute with 1% or 2% milk
2 large eggs – at room temperature for smooth blending
2 tablespoons unsalted butter, melted – adds creaminess
1/2 cup brown sugar – balances the pumpkin’s earthiness
1/4 cup granulated sugar – enhances sweetness without overpowering
1 teaspoon vanilla extract – gives depth to the flavors
1/2 teaspoon salt – enhances all other flavors
2 teaspoons ground cinnamon – essential fall spice
1/2 teaspoon ground ginger – warm and aromatic
1/4 teaspoon ground nutmeg – adds subtle nutty warmth
1/8 teaspoon ground cloves – optional, for a deeper spice profile

For Whipped Cream (Optional):

1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Note: Serves 8

Variations

I love experimenting with this recipe to suit different diets or flavor preferences:

Use a dairy-free butter substitute and coconut milk instead of buttermilk for a vegan version.
Swap brown sugar with a sugar alternative for a lower-sugar pie.
Add a pinch of pumpkin pie spice instead of separate spices for a simplified approach.
Mix in chocolate chips or a swirl of caramel for a decadent twist.
You can also pair this dessert with creamy meals like Creamy Italian Chicken Pasta Recipe for a cozy dinner experience.

Cooking Time

Here’s the time you’ll need from start to finish:

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Equipment You Need

9 or 10-inch pie dish – to shape and bake the pie
Food processor – to crush graham crackers quickly
Mixing bowls – for combining filling ingredients
Electric mixer or whisk – to ensure a smooth pumpkin filling
Spatula – for smoothing the filling evenly
Wire rack – for cooling the pie properly

How to Make Pumpkin Pie with Graham Cracker Crust Recipe

Making the Graham Cracker Crust

Preheat your oven to 350°F. Crush graham crackers with brown sugar in a food processor or zip-top bag. Add melted butter and mix until the crumbs hold together when pressed.

Pressing and Baking the Crust

Press the graham cracker mixture into the bottom and sides of your pie dish. Compact it firmly with a glass or measuring cup. Bake for 7-8 minutes to set the crust, then let it cool slightly.

Preparing the Pumpkin Filling

In a large bowl, combine pumpkin puree, buttermilk, eggs, melted butter, sugars, vanilla, salt, and spices. Whisk or mix until the mixture is completely smooth and lump-free.

Filling and Baking the Pie

Pour the pumpkin filling into the pre-baked crust. Smooth the top gently with a spatula. Bake for 45-55 minutes; cover edges with foil after 25-30 minutes to prevent burning. Check doneness with a thermometer—center should read 180-185°F.

Cooling and Serving

Allow the pie to cool on a wire rack for 2-3 hours. The center may wobble slightly but will set as it cools. Refrigerate before slicing and serve with whipped cream if desired.

Additional Tips for Making this Recipe Better

From my experience, these tips make a huge difference:

Use room temperature eggs and buttermilk to achieve a smooth, lump-free filling.
Let melted butter cool slightly before adding it to the crust to prevent sogginess.
Don’t skip pre-baking the crust—it ensures a crisp base that holds up to the filling.
Cover the pie edges halfway through baking to avoid over-browning.

How to Serve Pumpkin Pie with Graham Cracker Crust Recipe

Presentation makes all the difference. I like to add a dollop of fresh whipped cream or a sprinkle of cinnamon on top. You can serve it in a colorful pie dish to make it festive for holidays. Sliced wedges on dessert plates with a drizzle of caramel or chocolate sauce also look impressive.

Nutritional Information

Here’s a quick glance at what each serving provides:

Calories: 320 per slice
Protein: 4 g
Carbohydrates: 44 g
Fat: 15 g

Make Ahead and Storage

Storing: Cover cooled pie and refrigerate for up to 4 days to maintain freshness.
Freezing: Wrap the cooled pie tightly in plastic wrap and foil; it freezes well for 1-2 months.
Reheating: Thaw frozen pie in the fridge overnight and warm slightly in the oven before serving if desired.

Why You’ll Love This Recipe

This pumpkin pie stands out for many reasons:

Simple crust – No rolling pin or chilling needed, making it quick and easy.
Creamy filling – Buttermilk adds richness and a subtle tang that elevates the flavor.
Festive flavor – Warm spices like cinnamon, ginger, nutmeg, and cloves give it a true autumn feel.
Versatile – Works for Thanksgiving, Christmas, or anytime you crave pumpkin.
Adaptable – Easy to tweak for dietary preferences or to add creative mix-ins.

This pumpkin pie with graham cracker crust is truly a crowd-pleaser, combining a buttery, crunchy base with a rich, spiced filling. Every bite feels cozy and festive—perfect for sharing with family and friends.

Ben Carraoli