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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!
Servings: 12 slices
Calories: 121kcal
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 - store-bought or homemade
- 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.
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Notes
Homemade Graham Cracker Crust Option: To make this recipe with homemade pie crust, just follow the ingredients and steps for the graham cracker crust of my Lemon Icebox Pie, then press into the bottom and up the sides of your pie pan. Preheat your oven to 350 degrees and pre-bake your pie crust for 10 minutes, then remove to cool and fill with pie filling as usual.
Storage and Freezing: 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 pie in the fridge for up to 4 days. Make sure your pie is fully cooled before storing it, so that condensation doesn't make the crust soggy.
You can also freeze this pie! Wrap the covered pie pan well with plastic wrap, than with aluminum foil. It should last up to two months in the fridge.
Note on Pie Crust Size: 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!
Nutrition
Serving: 1 slice | Calories: 121 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.2 g | Cholesterol: 41 mg | Sodium: 176 mg | Potassium: 34 mg | Fiber: 0.3 g | Sugar: 3 g | Vitamin A: 176 IU | Vitamin C: 0.1 mg | Calcium: 14 mg | Iron: 1 mg
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