Go Back
Pumpkin Pie with Graham Cracker Crust Recipe
Ben Carraoli

Pumpkin Pie with Graham Cracker Crust Recipe

I have to admit, making pumpkin pie 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.
Print Recipe Pin Recipe
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.