Pumpkin Pie with Graham Cracker Crust


Pumpkin Pie with Graham Cracker Crust

Pumpkin Pie with Graham Cracker Crust
Pumpkin Pie with Graham Cracker Crust

Pumpkin pie is a classic fall dessert. If you've never made one before, you may be intimated by it. There's no reason to be scared, though. This recipe for Pumpkin Pie with Graham Cracker Crust is really easy. It uses a premade graham cracker crust, so it's easy to whip up. Just think about how proud you'll be when you cut the first slice of your very first pumpkin pie. You can't beat this easy and delicious pumpkin pie.

Cooking MethodOven


  • 1 9-inch graham cracker pie crust
  • 1 (15-ounce) can pumpkin puree
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 (12-ounce) can evaporated milk


  1. Preheat oven to 425 degrees F.

  2. In a large bowl, beat eggs. Add pumpkin, sugar, cinnamon, and nutmeg; beat well. Gradually stir in evaporated milk.

  3. Place pie crust on baking sheet. Pour filling in pie crust and place in the oven. (You may have extra pumpkin pie filling. If so, you can make mini pumpkin pies.)

  4. Bake for 15 minutes, then reduce temperature to 350 degrees F and bake for an additional 40 to 50 minutes, or until knife inserted near center comes out clean.

  5. Cool on rack. Chill if desired.

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It's not always the easiest to get pie crust just right, but this graham cracker crust was delicious!

I'd never had pumpkin pie with graham cracker crust, and I have to say it was pretty delicious. I actually like regular crust, but the graham crust melted right into the pie and it was so good. The pecans on top were a nice touch!

It doesn't get any easier...or any tastier than this! What's not to love about pumpkin pie? The evaporated milk really gives this recipe an extra something special, and the graham cracker crust is so much nicer than a traditional pie crust. Whipped cream and pecans on top? Yes, please!

This was really delicious! The filling wasn't too sweet and the crust went perfectly with it.

I'm not usually the biggest fan of pumpkin pie, but I really liked this recipe. The graham cracker crust was a nice change and the filling was perfectly fluffy. I would make this again!


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