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Pumpkin Pie With Graham Cracker Crust

No-Roll Pumpkin Pie with Graham Cracker Crust Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1 can (15 oz) pure pumpkin puree
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 3 large eggs
  • 1 can (12 oz) evaporated milk

Method
 

  1. Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. Press firmly into a 9-inch pie plate and freeze for 10 minutes.
  2. Whisk pumpkin, ¾ cup sugar, brown sugar, salt, and spices in a large bowl. Beat in eggs one at a time, then whisk in evaporated milk until smooth.
  3. Heat oven to 425°F. Pour filling into the chilled crust. Bake 15 minutes, then reduce heat to 350°F and bake 40 to 45 minutes until edges are set and center jiggles slightly.
  4. Cool on a wire rack 2 hours, then refrigerate at least 4 hours. Slice and serve chilled with whipped cream.

Notes

Chilling time is not included in the total. The pie needs at least 4 hours in the fridge to fully set, but overnight is even better. The finished pie keeps, covered, for up to 4 days.