My inspiration for this filling comes from the Joy of Cooking cookbook. In the past, I’ve used the recipe on the pumpkin purée can, you know the one. But this version reminds me of my mother’s kitchen. What’s a better way to get ready for Thanksgiving than to take a trip down memory lane? Remember those early holiday meals?
More memories about pumpkin pie… One Thanksgiving, when she was around seven, we attended a potluck at her school. I managed to get her to eat only token amounts of protein and veggies. Then she happily polished off four big pieces of pumpkin pie. She didn’t eat a whole pie, but she must have eaten close to three-quarters of one. Pumpkins are healthy,right? She is the one who inspired the graham cracker crust. She doesn’t really like standard pie crust.
And my own memories of pumpkin pie have been years in the making. My birthday is on Christmas. A Christmas birthday has many perks. For one, you get your birthday off from work! Few can say that. The one downside is I can count on one hand the number of birthday cakes I’ve had. I’m not complaining; I understand how busy Christmas is and how many dishes need to be made. More often than not, my birthday celebration includes candles in a pumpkin pie. Good thing I love pumpkin pie!
Pumpkin Pie with Graham Cracker Crust
Ingredients
Pie Filling Ingredients
Instructions
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Finely crush graham crackers. (I crush them in a bag using a rolling pin, first pounding, then rolling.)
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Add sugar and mix.
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Add melted butter and stir until evenly combined
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Spread and pack evenly over the bottom and up the sides of a pie plate. Use the bottom and sides of a measuring cup to pack.
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Chill for approximately 2 hours.
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Blind bake (without filling) at 350°F for 8–10 minutes. There’s no need to add weights to the crust while baking
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Allow the crust to completely cool, about 30 to 60 minutes, before filling.
Mix Filling Ingredients
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Combine all filling ingredients in a large bowl and mix thoroughly until smooth.
Assemble and Bake Pie
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Preheat the oven to 425°F.
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Pour the filling into the baked, cooled crust.
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Cover the rim of the crust with a pie shield (or foil)
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Bake for 15 minutes at 425°F.
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Reduce heat to 350°F and bake for 45–55 minutes more, until the center is almost set. A circle about the size of an orange in the center should still move slightly when shaken
Note
Tips
The very center will still jiggle slightly when done - that’s perfect. Cooking it too long can cause the top of the pie to crack. Baking the crust before adding the filling helps ensure it stays crisp, not soggy.
Prep ahead: The crust can be made and baked a day in advance. It doesn’t need to be refrigerated, just cover it carefully and keep at room temperature. The filling can be mixed and stored in an airtight container in the refrigerator. When you’re ready to bake, remove the filling about an hour beforehand to take the chill off. Then assemble and bake according to the recipe instructions.
It is important to chill the crust before baking AND to allow it to completely cool before filling. Skipping these steps will result in a soggy crust.
To Serve
Top with fresh whipped cream and enjoy every bite! It’s delicious when it's still slightly warm.
Grocery List (By Department)
Dairy
7 tbsp butter (1 tbsp less than a stick)
1 (12 oz.) can evaporated milk
2 eggs
Whipped cream (optional for serving)
Pantry / Baking
11 sheets graham crackers (about 1 ½ scant cups crumbs)
3 tbsp + 2 tsp granulated sugar
¼ cup brown sugar
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
⅛ tsp cloves
Canned Goods
1 (15 oz.) can pumpkin (not pie filling)
Note
This pie is simple, nostalgic, and perfect for any holiday table. This pie features a buttery graham cracker crust and a smooth, spiced filling. It’s a cozy twist on classic pumpkin pie, perfect for creating memories.
