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.
Why You'll Love This Recipe
1. It's perfect for fall: As the weather starts to cool down and the leaves change color, there's nothing better than cozying up with a slice of pumpkin pie. This recipe captures all the warm and comforting flavors of the season.
2. It's beginner-friendly: If you're new to baking, this recipe is a great starting point. With a premade graham cracker crust, you can focus on perfecting the pumpkin filling without worrying about making a complicated crust from scratch.
3. It's a crowd-pleaser: Whether you're hosting a fall dinner party or just craving a sweet treat, pumpkin pie with graham cracker crust is sure to impress your family and friends. It's a classic dessert that everyone will love.
4. It's easy to customize: Feel free to get creative with your pumpkin pie toppings. Whipped cream, caramel drizzle, or a sprinkle of cinnamon all pair perfectly with the rich pumpkin flavor. Make it your own!
5. It's a great way to celebrate the season: From picking out the perfect pumpkin at the pumpkin patch to baking it into a delicious pie, making pumpkin pie with graham cracker crust is a fun and festive way to celebrate everything you love about fall.
Cooking MethodOven
Ingredients
- 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
Instructions
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Preheat oven to 425 degrees F.
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In a large bowl, beat eggs. Add pumpkin, sugar, cinnamon, and nutmeg; beat well. Gradually stir in evaporated milk.
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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.)
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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.
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Cool on rack. Chill if desired.
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daniellek
Oct 13, 2017
It's not always the easiest to get pie crust just right, but this graham cracker crust was delicious!
shelizabeth99
Oct 11, 2017
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!
nashmeow
Oct 10, 2017
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!
Eugenia
Oct 10, 2017
This was really delicious! The filling wasn't too sweet and the crust went perfectly with it.
nataliegrace
Oct 10, 2017
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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