Easy pumpkin pie in graham cracker crust with condensed milk is the best fall dessert recipe! Making a store bought graham cracker crust pumpkin pie is the cheat code for a rich, decadent Thanksgiving pie in no time! You'll be making your pumpkin pie with Keebler graham cracker crust from now own!
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And if you love pumpkin pie, you'll definitely want to check out my Rum Pound Cake, my Brown Sugar Shaken Espresso Recipe, and my Apple Pie Cinnamon Rolls!
Easy Pumpkin Pie in Graham Cracker Crust Recipe
The easy pumpkin pie in graham cracker crust recipe is my new go-to for Thanksgiving dinner or the holiday season! The buttery graham cracker crust adds a delightful crunch and sweetness that perfectly complements the smooth, spiced pumpkin filling.
Plus, it's the easiest pumpkin pie recipe out there and made with simple ingredients, so you get a homemade, delicious dessert without spending hours in the kitchen!
Jump to:
- Easy Pumpkin Pie in Graham Cracker Crust Recipe
- Can you bake a pie in a store bought graham cracker crust?
- Pumpkin Pie with Keebler Graham Cracker Crust
- Ingredients
- Equipment
- Instructions
- No Bake Graham Cracker Crust Pumpkin Pie
- Pumpkin Pecan Pie with Graham Cracker Crust
- Storage
- Frequently Asked Questions
- Top Tip
- Related
- Pairing
- 📖 Recipe
- 💬 Comments
Can you bake a pie in a store bought graham cracker crust?
Absolutely! I find that a store-bought graham cracker crust stands up well to various kinds of fillings and adds a delicious flavor!
You may be wondering, "What kind of pie can i make with a graham cracker crust?" Well, a lot, it turns out! This recipe is a variation on my Sweet Potato Pie with Graham Cracker Crust, and it's also inspired by my Apple Pie With Graham Cracker Crust! And for more of the best fall goodies, check out my list of the 36 Best Fall Desserts for your Seasonal Celebrations!
I'm making it my mission to show you how easy it is to bake your favorite desserts in a premade graham cracker crust! I even make Lemon Bars with Graham Cracker Crust!
Pumpkin Pie with Keebler Graham Cracker Crust
I like to use a Keebler brand crust for this easy recipe -- their crusts are reliably sturdy, with lots of flavor, so that's a great option! But if you have another brand you prefer, any store-bought pie crust will also work well for this easy pumpkin pie in graham cracker crust!
Ingredients
You won't believe how simple it is to make the best pumpkin pie with a graham cracker crust! Scroll down to the recipe card to see the full ingredients and measurements, but here's a quick look at what you'll need:
- canned pumpkin - pumpkin purée is the base for this incredible pumpkin pie! Look for anything that says "100% pumpkin", or "pumpkin purée", NOT pumpkin pie filling.
- sweetened condensed milk - canned condensed milk works double duty in this pumpkin pie recipe! It adds a rich creaminess to our filling and also adds sweetness! If you have dietary restrictions, check out these substitute for sweetened condensed milk ideas!
- melted butter - I forgot to include the butter in the photo above, but I like to add melted unsalted butter to this pumpkin filling. It adds a little richness.
- eggs - you'll want your large eggs to be at room temperature. If they feel cold to the touch, submerge them in a bowl of lukewarm water for 15 minutes.
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- pumpkin pie spice - these warm spices are perfect with the other flavors in this creamy pumpkin pie filling and any pumpkin desserts! And if you love warming spices, check out my Chai Spice Bundt Cake, my Cake Mix Apple Cobbler, and my Cinnamon Roll Apple Pies!
- salt - brings out all these amazing flavors!
- graham cracker crust - a store-bought graham cracker pie crust is the key here! It makes this recipe so easy! Keebler makes a 10-inch graham cracker crust that is perfect for the amount of filling that this recipe produces, but if you can't find that, then a 9-inch pie crust will work too -- just don't overfill your pie crust! Discard any unused filling or make separate mini pumpkin pies with Keebler graham cracker crust minis! And if you prefer to make your own crust with graham crackers or pre-made graham cracker crumbs, check out my Lemon Bars with Graham Cracker Crust for my homemade graham cracker crust recipe!
See recipe card for quantities.
Equipment
To make this pumpkin pie in graham cracker crust, you'll need a large bowl and a whisk to mix up your filling. You'll also want a rubber spatula to scrape the sides of the bowl, and you may also want to have a wire rack to help the pie cool more quickly.
Instructions
The recipe card below will give you detailed step-by-step instructions for making this pie, as well as full ingredient measurements and a recipe video! But here's a quick look at how you'll make this pumpkin pie recipe!
Combine pumpkin, sweetened condensed milk, melted butter, pumpkin pie spice, salt, and vanilla in a large mixing bowl, and mix well.
Stir in eggs one at a time and mix well.
Pour mixture into your graham cracker crust and bake until the edges of the pie are set and the center of the pie is still slightly jiggly.
Let your pie cool completely at room temperature before serving.
Hint: Serve this pie with a big dollop of homemade whipped cream! Check out my Lemon Icebox Pie to see how I make my whipped cream!
No Bake Graham Cracker Crust Pumpkin Pie
I have a recipe for a no bake pumpkin pie that you can make with a graham cracker crust! My Pumpkin Mousse Pie with Maple Cookie Crust is a creamy, no-bake pumpkin pie that you'll love! That recipe calls for a homemade maple cookie crust, but you can always replace it with a store-bought graham cracker crust to make it even easier!
Pumpkin Pecan Pie with Graham Cracker Crust
How to make this pumpkin pie even better? I like to sprinkle chopped praline pecans on top of this pie after baking for an added crunch! Pumpkin pecan pie with graham cracker crust is the perfect flavor combination for fall!
And for another yummy flavor combination, try my caramel pecan turtle pie or my no-bake Cheesecake Mousse Cups!
Storage
Because we're making this pumpkin pie with a Keebler graham cracker crust, the crust has a built-in storage option! Just save the plastic cover and flip it over to store your leftover pumpkin pie in the fridge for up to 4 days. Make sure your whole pie is fully cooled before storing it, so that condensation doesn't make the crust soggy.
You can also freeze this delicious pie! Wrap the covered pie pan well with plastic wrap, than with aluminum foil. It should last up to two months in the fridge.
Frequently Asked Questions
Not with this easy pumpkin pie recipe! The pie itself needs a good amount of time in the oven, so your graham cracker crust will get nice and golden brown too!
If you're using a regular pie crust like my Flaky Butter Pie Crust, you'll want to pre-bake, or "blind bake", the crust to ensure that you don't end up with a soggy bottom crust. Luckily, we're using a an easy graham cracker crust, so a soggy bottom is not likely!
If you do end up with a soggy crust, it's probably due to condensation that settled into the bottom of the pie after baking. Be sure to let your pie cool, uncovered, at room temperature for at least two hours or until it's completely cool, before serving or storing. That will allow any condensation to evaporate, so that it doesn't settle into the bottom of your pie pan.
Top Tip
Make sure you let your pie cool completely before enjoying! This helps to set the filling and give it that smooth, creamy texture!
Related
Looking for other recipes like this one? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
- 1 15-ounce can (28 g) pumpkin purée - 100% pumpkin (not pumpkin pie filling)
- 1 14-ounce can (28 g) sweetened condensed milk
- 4 tablespoon (56 g) unsalted butter - melted
- 1 tablespoon (15 ml) pure vanilla extract
- 1 tablespoon (6 g) pumpkin pie spice
- ½ teaspoon (3 g) salt
- 2 large eggs - room temperature
- 1 graham cracker crust - store-bought, 10-inch preferred
- whipped cream - optional; for serving
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl, mix pumpkin, sweetened condensed milk, melted butter, pumpkin pie spice, salt, and vanilla. Whisk until smooth.1 15-ounce can pumpkin purée, 1 14-ounce can sweetened condensed milk, 4 tablespoon unsalted butter, 1 tablespoon pure vanilla extract, ½ teaspoon salt, 1 tablespoon pumpkin pie spice
- Add eggs one at a time, mixing well after each until smooth.2 large eggs
- Pour mixture into a prepared graham cracker crust (see note for instructions to make this pie with a homemade graham cracker crust). If you use a 9-inch crust, you may have some filling left over. Do not overfill - leave a half-inch of crust still visible around the edges, and discard or save extra filling for mini pies.1 graham cracker crust
- Bake in preheated oven for 35-40 minutes or until edges of filling are set but center is still slightly jiggly. Let pie cool for at least hour before serving at room temperature.
Video
Notes
Nutrition
Last Updated on February 17, 2025 by Chenée Lewis
Verena says
This recipe was easy and quick to make and so delicious! I used homemade pumpkin pie spice and added a hint more than a tablespoon. 🤭😉 I used a store bought 9" graham cracker pie crust and as the recipe indicated, I had leftover filling. I simply made these into crustless pumpkin pie bites. 🤤
Chenée Lewis says
How wonderful!! I'm so glad it worked out for you.
Sandy says
Good morning! What temperature does the oven need to be set to?
Thank you!
Chenée Lewis says
It should be at 350F/180C! Sorry about the confusion 🙂
Nat says
I don't see temperature to bake your easy pumpkin Graham crust at ??please let me know
Chenée Lewis says
Sorry about that -- I accidentally removed it from the recipe card somehow! It's back in there now. The temp is 350 degrees F 🙂
Isabel says
I can't believe how easy this pie was. It took no time at all and we loved it so much!
Chenée Lewis says
So glad to hear that!
Jazz says
This was actually the best pumpkin pie I’ve tasted! The grahams cracker crust is genius! My whole family loved it and left zero crumbs Thank you!
Chenée Lewis says
Thank you so much!! I'm so happy you all liked it!
Regina says
This came out so perfect! I love the flavor in the graham cracker crust. Thank you!!
Krysten says
It's pumpkin season! Delicious pie recipe and the graham cracker crust is perfect! I used cinnamony grahama crackers and it was perfect.
Chenée Lewis says
I love the idea of using cinnamon graham crackers! So glad you liked the pie!
Marsha says
I couldn't wait to try this pumpkin pie recipe. It was so easy to make and I love a good graham cracker crust. Thank you for this simple yet delicious version. Definitely will make this again for Thanksgiving.
Chenée Lewis says
I'm so glad you liked it! I agree that it's a must for Thanksgiving!
Tara says
Im so ready for fall to get here! I thought the graham cracker crust might get soggy, but it didn't! I never thought a pumpkin pie could be so easy. Thanks for the recipe
Diane says
My husband and I loved this pie! and it was so easy. Adding this to my Thanksgiving menu. Thank you!
Melissa Linardos says
I’ve never made a pumpkin pie with a graham cracker crust before, but this turned out perfect! The pie filling was super easy to make, and it was really delicious. Everyone here loved it
Chenée Lewis says
I'm so happy to hear that Melissa! This recipe is one of my new favorites, so I'm glad you liked it too.