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A piece of pumpkin pie with a dollop of whipped cream on a white plate
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Pumpkin Pie with Graham Cracker Crust

This easy pumpkin pie with graham cracker crust is the perfect addition to your holiday meal! Delicious creamy pumpkin filling compliments a graham cracker crust that adds a delightful crunch and a hint of sweetness to each bite.
Course Dessert
Cuisine American

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Prep Time 10 minutes
Cook Time 45 minutes
Servings 8
Author Krista

Ingredients

  • 2 Large Eggs
  • 2 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • 1/2 Cup Brown Sugar
  • 1- 15 oz. Can Pumpkin Puree
  • 1/2 Cup Evaporated Milk
  • 1 tsp Vanilla
  • 1- Graham Cracker Crust

Instructions

  • Preheat the oven to 350
  • In a large bowl whisk together the eggs, pumpkin puree and evaporated milk until well mixed.
    An overhead shot of a large mixing bowl full of the ingredients for pumpkin pie filling
  • Add in the vanilla extract, pumpkin pie spice, cinnamon, brown sugar and pumpkin puree. Mix until all of the ingredients are well incorporated.
    A large glass bowl full of ingredients for pumpkin pie filling
  • Pour the pumpkin pie filling mixture into the graham cracker pie crust.
    An overhead view of a graham cracker crust full of pumpkin pie filing
  • Place the pie in the oven and bake for 45-55 minutes. The pie is done baking when a knife inserted into the center of the pie comes out clean.
  • Remove the pie from the oven and place on a cooling rack. Let the pie cool completely before serving.

Nutrition

Serving: 1g