Go Back
Pumpkin pie with graham cracker crust set on a blue counter with whipped cream spread over pie and dusted with cinnamon. A few slices taken out of pie and a serving spatula, nutmeg, grater, blue dessert plates and forks set off to the side.

Pumpkin Pie with Graham Cracker Crust

Print Recipe Pin
No ratings yet
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 2 hours
Total Time 3 minutes
Yield 8 slices
Category Dessert
Cuisine American
Author Lauren Grant

Description

This Pumpkin Pie with Graham Cracker Crust is the ultimate dessert for the holidays. Forget the laborious process of making a standard pie crust from scratch, the graham cracker crust is so much easier and delicious too. This is a pie anyone can truly master, we give you all the tips and tricks to make it just like a pro baker.

Video

Save This Recipe!

We'll email this post to you, so you can come back to it later.

Ingredients

Graham Cracker Crust

Filling

Instructions

Graham Cracker Crust

  • Preheat oven to 325°F (163ºC). Lightly grease a 9-inch pie dish with non-stick cooking spray.
  • Heat 5 tablespoons (70g) butter in a sauté over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter just barely starts to turn golden brown, about 1 ½ minutes. Remove from heat and stir in remaining 1 tablespoon butter until melted; set aside. 
  • Add graham crackers, sugar and salt to a food processor (or blender) and process until finely ground, about 30 seconds. 
  • Add browned butter to graham cracker crumbs and process until mixture resembles wet sand.
  • Press mixture into bottom and up sides of prepared pie dish. Keep food processor near—you’ll need it again.
  • Bake crust until fragrant and dry to touch, 12–14 minutes (crust won't change color much).
  • Transfer to a wire rack to cool. Increase heat to 400ºF (204ºF).

Pumpkin Filling

  • If using dry milk powder, wipe out now-empty sauté pan then sprinkle in dry milk powder. Cook over medium-low heat, stir occasionally, until powder starts to toast. Once it starts to toast, start stirring constantly to evenly toast. Continue cooking until deeply golden brown, about 7 minutes. Remove from heat and transfer powder to a food processor. 
  • Add pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, salt and pepper to processor with powder and process 1 minute.
  • Transfer pumpkin mixture to now empty sauté pan over medium-high heat and bring to a sputtering simmer, cook, stirring constantly, until thick and shiny, about 5 minutes.
  • Whisk mayo and milk into pumpkin and cook just until it starts to bubble then remove from heat. 
  • Process eggs in now-empty food processor until foamy, about 5 seconds. With processor running, gradually stream in warm pumpkin mixture. 
  • Pour warm filling into warm pie shell. (Pour any excess filling into pie after 5 minutes of baking.) Bake pie until filling is puffed, dry-looking, and center slightly wiggles when gently shaken, about 25 minutes. Transfer pie to a wire rack and cool completely.

Notes

Notes: Dry milk powder: this is optional. If you don’t have it or don’t want to buy it, simply leave it out and skip step 8. If you love the flavor of browned butter, then you’ll love the addition of toasted dry milk powder. It adds toasty, malty flavor and enhances the overall “graham” flavor of this pie. 
No need to clean out the food processor or sauté pan after each use throughout this recipe. It’s all going into the same dish.
Storage: 
Be sure to store this pie in the fridge for up to 4 days after making. Remove the pie 30 minutes before serving to come to room temperature.
We don't recommend freezing the pie as it can compromise the texture of both the filling and the crust.
Tips: 
  • Dry milk powder is optional. If you don’t have it or don’t want to buy it, simply leave it out and skip the step. If you love the flavor of browned butter, then you’ll love the addition of toasted dry milk powder. It adds toasty, malty flavor and enhances the overall “graham” flavor of this pie. 
  • No need to clean out the food processor or sauté pan after each use throughout this recipe. It’s all going into the same dish.
  • Use room temperature ingredients. To make sure the filling cooks evenly, make sure your ingredients are room temperature before mixing and baking.
  • Be sure to not over-bake the pie. The center of the pie filling should jiggle just slightly when you remove it from the oven. The pie will continue to cook as it cools.
  • Let the crust cool before filling. We par-bake the graham cracker crust to allow it to set before filling and baking. Be sure to let the crust cool prior to adding the pumpkin filling so that everything bakes evenly.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 43gProtein: 6gFat: 24gSaturated Fat: 11gCholesterol: 115mgSodium: 313mgFiber: 2.5gSugar: 22g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!