Baking · Holiday pies
Thanksgiving Pumpkin Pie with Graham Crust
Cinnamon graham crackers make a crumbly shell for a softly spiced pumpkin filling. Bake this Thanksgiving pumpkin pie ahead so the custard can cool and chill before slicing.
Illustrative image
- Total
- 255 min
- Active
- 20 min
- Servings
- Calories
- 273 cal / serving
- Difficulty
- Advanced
Ingredients · 8 servings
- 1 1/2 cups finely crushed cinnamon graham crackers (about 6 ounces)
Annie's Homegrown Organic Cinnamon Graham Crackers - 14.4 oz14.4 OZ · $7.99 - 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz2.3 OZ · $11.11 - 1/4 teaspoon ground nutmeg
Simply Organic - Nutmeg Organic Ground - 2.3 ounces2.3 OZ · $8.06 - 1/8 teaspoon ground cloves
Spicely Organics, Organic Cloves Ground, 0.4 oz.4 OZ · $3.52 - 1/4 teaspoon ground allspice
Spicely Organics - Organic Allspice - Ground - 1.6 oz1.6 OZ · $9.97 - 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter, melted
- One 15-ounce can plain pumpkin puree, not pie filling
- 3/4 cup evaporated milk
- 2 large eggs
- 1/4 teaspoon saltpantry staple
Checked items are in your order. Amounts scale with servings; products are sold as whole packages.
Steps
Press the crust
Heat the oven to 350°F. Combine graham crumbs with melted butter and press firmly over the base and sides of a 9-inch pie plate. Bake for 10 minutes and place on a rack while mixing the filling.
⏱ 10 min
Whisk the custard
Whisk pumpkin, brown sugar, cinnamon, nutmeg, cloves, allspice, vanilla, evaporated milk, eggs and salt until smooth. Scrape the bowl corners to disperse the spices.
Fill and bake
Set the pie plate on a rimmed sheet pan. Pour filling into the warm crust and bake at 350°F for 40 to 45 minutes, until the edges are set and the center jiggles slightly as one piece. A thermometer in the center must reach at least 160°F (71°C). Shield darkening crust edges with foil.
⏱ 40–45 min
Cool and refrigerate
Cool on a rack for 1 hour, then refrigerate uncovered until cold, at least 2 hours; cover once chilled. Do not leave the egg custard at room temperature for more than 2 hours. The 4-hour-15-minute total includes this minimum cooling and chilling time.
⏱ 1 hr⏱ 2 hr
Slice the pie
Cut into 8 slices with a thin knife, wiping the blade between cuts. Keep the remaining pie refrigerated until needed.
Nutrition per serving estimated
1 serving = 1 slice (1/8 of pie)
- Calories
- 273
- Protein
- 5.2 g
- Carbs
- 37.8 g
- Fat
- 12.4 g
- Fiber
- 3 g
- Sugar
- 24.1 g
- Sodium
- 229 mg
Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.
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Read recipe →Tips and substitutions
Crush the crackers finely so the crust holds together when pressed.
Use plain pumpkin puree; sweetened pie filling changes both sugar and spice balance.
For a wheat-free crust use labeled gluten-free graham-style crackers and check their absorbency before pressing.
Use an equal amount of lactose-free evaporated milk if needed; this still contains milk protein and is not dairy-free.
Storage, serving and make-ahead
Storage
Keep covered at 40°F (4°C) or below for up to 3 days. Return slices to the refrigerator within 2 hours of serving.
Serving suggestions
Serve chilled at Thanksgiving with lightly whipped cream offered separately.
Make ahead
Bake the pie 1 day before serving and refrigerate after the initial 1-hour rack cooling. Cover once cold to protect the surface.
Allergens and product labels
Contains: wheat, milk, egg.
Check each product label for allergen details.
Questions about this recipe
How can I tell the filling is cooked?
The edges should be set and the middle should jiggle as a single area, not ripple like liquid. Verify a center temperature of at least 160°F (71°C), then chill fully.
Can I serve this pie straight from the oven?
Allow it to cool and chill first. The custard firms as it cools, which gives cleaner slices and a more stable filling.
About this recipe
Estimates use package labels and USDA data; actual values vary.
By Akechi · Published .
Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.