Pumpkin Pie with Graham Cracker Crust

This Pumpkin Pie with Graham Cracker Crust is the ultimate dessert for the holidays. Forget the laborious process of making a standard pie crust from scratch, the graham cracker crust is so much easier to make, and delicious too. This is a pie anyone can master, plus I’m giving you all the tips and tricks to make it like a pro.

Let’s talk pumpkin pie, we love the classic recipe, it’s simple yet decadent and a required staple on the Thanksgiving table. But we wanted to switch it up with our favorite graham cracker crust. Why? It adds a hint of extra texture plus that sweet almost cookie-like graham flavor that we all love so much.
We tested this pie recipe countless times to make sure it’s the best version for you and your family. The graham crust is so tender and rich with a browned butter to bind it all together. There’s really nothing better.

We also have a secret pro chef ingredient we add to our filling. It’s mayonnaise! It sounds odd, but think about it, mayo is essentially just oil and egg—two key ingredients in a pumpkin pie filling already (fat and egg). The addition of mayo creates a creamy, custardy filling that won’t crack during or after baking. It’s key to making a foolproof pumpkin pie! With this recipe in your arsenal, you’ll have a perfect pie every time.

Want more pie recipes? Try our viral Pumpkin Pie Cookies, Cranberry Curd Tart, or Apple Pie Cookies.

Why You’ll Love this Recipe

• Easy crust to make. Forget the homemade pie crust this year, and make this graham cracker crust instead. It’s easy—just to pulse everything in the food processor, press into the pie plate, and par-bake before filling.
• The silkiest of pumpkin pie fillings. I have a secret ingredient that makes the silkiest pumpkin pie filling and it’ll surprise you. Mayonnaise! Yes, don’t knock it ’till you try it. It’s key to creating a creamy, custardy filling that won’t crack during or after baking.
• Everyone’s favorite pumpkin pie. I don’t know how else to express how damn good this pie is. It will be your new go-to pie recipe for Thanksgiving. The sweet and crumbly crust compliments the spiced, nuanced filling so well.

Ingredients

Graham Cracker Crust

• Graham cracker crumbs (10 whole graham crackers, crushed): The base of the crust, you can buy whole graham crackers and crush them yourself or buy the pre-crushed crumbs for ease.
• Granulated sugar: not only does it sweeten the crust, but it helps bind it together.
• Kosher salt: a pinch is needed to balance out the sweetness.
• Unsalted butter: We use melted butter here to make sure the crust binds correctly. For an extra level of flavor, brown it before mixing it into the graham cracker crumbs.

Pumpkin Filling

• Dry milk powder: This adds a hint of nuttiness in the milk powder that’s a secret ingredient of richness in each bite. It also enhances the overall graham flavor. You can also skip this step in the recipe and leave this ingredient out if desired.
• Pumpkin purée: Be sure it’s the 100% pumpkin purée and not pumpkin pie filling. It’s the key to a rich and flavorful pie.
• Light brown sugar: Gives that molasses-like note of sweetness to the filling.
• Pumpkin pie spices: These include ground cinnamon, ground ginger, grated nutmeg, ground cloves, salt and black pepper.
• Mayonnaise: The secret weapon ingredient in this pie filling, sounds strange but it makes the creamiest foolproof filling imaginable.
• Whole milk: Thins out the filling and keeps it moist during baking.
• Large eggs: Gives that custardy richness to every bite. Be sure you’re using eggs labeled as “large” to ensure you have the right amount of filling.

How to Make Pumpkin Pie Filling with Graham Cracker Crust

Start with the Crust

1. Lightly grease a 9-inch pie dish with non-stick cooking spray. I prefer a glass pie dish here, but a metal pie plate should work just fine as well.
2. Brown 5 tablespoons of butter in a sauté on the stove top. Once browned, mix in 1 more tablespoon of butter—this cools the butter down and adds back a bit of moisture that was cooked out during browning.
3. Process the graham crackers, sugar and salt in a food processor until they are finely ground.

4. Now add that browned butter to the crumbs and process until it resembles wet sand.

5. Press the crust into the bottom and up the sides of prepared pie dish. (Keep the food processor near, you’ll need it again for the filling.)

6. Bake the crust until it’s fragrant and dry to the touch, this will take about 12 minutes. Visually, the crust won’t change in color much, so check for doneness by feeling the crust.
7. Transfer the crust to a wire rack and increase the oven temp to 400ºF (204ºF).

On to the Filling!

1. Now, this step is optional. But if you’re using the dry milk powder, add it to the now-empty sauté pan and cook it over medium-low heat, stirring occasionally so it browns evenly. Continue cooking it until it’s deeply golden brown, this will take about 7 minutes. Immediately transfer the browned powder to the food processor.

2. Now add the pumpkin, brown sugar, and spices and process to combine.
3. Transfer the pumpkin mixture to the now empty sauté pan (see how we are reusing the pan and food processor multiple times?! Less dishes!) and cook until it’s thick and shiny, this will take about 5 minutes—make sure you are stirring frequently to avoid scorching the bottom of the pan!

4. Carefully whisk in the mayo and milk and cook the filling just until it starts to bubble then remove from heat. 

5. Now back to the food processor. Add the eggs to the processor (no need to clean it out) and process until they are foamy.

6. With the processor running, gradually stream in the warm pumpkin mixture—do this slowly so the eggs do not cook! 

7. Pour the warm filling into the warm graham cracker pie crust and bake until the filling is puffed, dry-looking, and center just ever so slightly jiggles when gently shaken, this will take about 25 minutes.

8. Let the pie cool completely (this is important) before slicing and serving as desired.

Storage and Make Ahead

This pie can be made and stored in the refrigerator for up to 3 days before serving. It’s actually best when made 1 day in advance and chilled. This allows the crust to adequately set. Just be sure to let the pie sit at room temperature for 30 minutes before serving.

We don’t recommend freezing the pie as it can compromise the texture of both the filling and the crust.

Serving Pumpkin Pie with Graham Crust

We love serving this pumpkin pie with a nice dollop of homemade whipped cream. You could also top it with whipped Greek yogurt or Crème fraîche too.

Top the pie with candied pepitas or even pecans for a nice crunch as well. And we can’t deny pairing homemade ice cream either.

Some little meringue cookies make a fun topping for a pumpkin pie!

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Pumpkin Pie with Graham Cracker Crust

This Pumpkin Pie with Graham Cracker Crust is the ultimate dessert for the holidays. Forget the laborious process of making a standard pie crust from scratch, the graham cracker crust is so much easier and delicious too. This is a pie anyone can truly master, we give you all the tips and tricks to make it just like a pro baker.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling time 2 hours hours

Total Time 3 minutes minutes

Calories 400kcal

Ingredients

Graham Cracker Crust

• 1½ cups (155g) graham cracker crumbs (10 whole graham crackers, crushed)
• ¼ cup (50g) granulated sugar
• ¼ teaspoon kosher salt
• 6 tablespoons (85g) unsalted butter melted

Filling

• 3 tablespoons dry milk powder (20g) optional
• 1 (15-ounce) can pumpkin puree about 2 cups
• 1 cup (200g) packed light brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon fresh grated nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ¾ cup (160g) mayonnaise
• ⅓ cup (85g) whole milk
• 3 large (150g) eggs

Instructions

Graham Cracker Crust

• Preheat oven to 325°F (163ºC). Lightly grease a 9-inch pie dish with non-stick cooking spray.
• Heat 5 tablespoons (70g) butter in a sauté over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter just barely starts to turn golden brown, about 1 ½ minutes. Remove from heat and stir in remaining 1 tablespoon butter until melted; set aside. 
• Add graham crackers, sugar and salt to a food processor (or blender) and process until finely ground, about 30 seconds. 
• Add browned butter to graham cracker crumbs and process until mixture resembles wet sand.
• Press mixture into bottom and up sides of prepared pie dish. Keep food processor near—you’ll need it again.
• Bake crust until fragrant and dry to touch, 12–14 minutes (crust won't change color much).
• Transfer to a wire rack to cool. Increase heat to 400ºF (204ºF).

Pumpkin Filling

• If using dry milk powder, wipe out now-empty sauté pan then sprinkle in dry milk powder. Cook over medium-low heat, stir occasionally, until powder starts to toast. Once it starts to toast, start stirring constantly to evenly toast. Continue cooking until deeply golden brown, about 7 minutes. Remove from heat and transfer powder to a food processor. 
• Add pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, salt and pepper to processor with powder and process 1 minute.
• Transfer pumpkin mixture to now empty sauté pan over medium-high heat and bring to a sputtering simmer, cook, stirring constantly, until thick and shiny, about 5 minutes.
• Whisk mayo and milk into pumpkin and cook just until it starts to bubble then remove from heat. 
• Process eggs in now-empty food processor until foamy, about 5 seconds. With processor running, gradually stream in warm pumpkin mixture. 
• Pour warm filling into warm pie shell. (Pour any excess filling into pie after 5 minutes of baking.) Bake pie until filling is puffed, dry-looking, and center slightly wiggles when gently shaken, about 25 minutes. Transfer pie to a wire rack and cool completely.

Notes

Notes: Dry milk powder: this is optional. If you don’t have it or don’t want to buy it, simply leave it out and skip step 8. If you love the flavor of browned butter, then you’ll love the addition of toasted dry milk powder. It adds toasty, malty flavor and enhances the overall “graham” flavor of this pie. 

No need to clean out the food processor or sauté pan after each use throughout this recipe. It’s all going into the same dish.

Storage: 

Be sure to store this pie in the fridge for up to 4 days after making. Remove the pie 30 minutes before serving to come to room temperature.

We don’t recommend freezing the pie as it can compromise the texture of both the filling and the crust.

Tips: 

• Dry milk powder is optional. If you don’t have it or don’t want to buy it, simply leave it out and skip the step. If you love the flavor of browned butter, then you’ll love the addition of toasted dry milk powder. It adds toasty, malty flavor and enhances the overall “graham” flavor of this pie. 
• No need to clean out the food processor or sauté pan after each use throughout this recipe. It’s all going into the same dish.
• Use room temperature ingredients. To make sure the filling cooks evenly, make sure your ingredients are room temperature before mixing and baking.
• Be sure to not over-bake the pie. The center of the pie filling should jiggle just slightly when you remove it from the oven. The pie will continue to cook as it cools.
• Let the crust cool before filling. We par-bake the graham cracker crust to allow it to set before filling and baking. Be sure to let the crust cool prior to adding the pumpkin filling so that everything bakes evenly.

Nutrition

Serving: 1slice | Calories: 400kcal | Carbohydrates: 43g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 313mg | Fiber: 2.5g | Sugar: 22g

The post Pumpkin Pie with Graham Cracker Crust appeared first on Zestful Kitchen | Everyday Gourmet Cooking.