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a slice of pumpkin pie with ice cream

Pumpkin Pie with Graham Cracker Crust

Carolyn
Skip the tricky pie dough! This pumpkin pie with a graham cracker crust is super simple and irresistibly delicious. Perfect for Thanksgiving & the holidays!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 141 kcal

Equipment

  • Large mixing bowl
  • Measuring cups & spoons

Ingredients
  

  • 1 10-inch store-bought graham cracker pie crust
  • 15 ounce can of pumpkin puree
  • ⅓ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • 3 eggs + 1 yolk
  • ½ cup half and half

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, combine the pumpkin, sugar, brown sugar, and spices. Mix well.
  • Add the eggs and yolk to the pumpkin mixture and whisk until incorporated.
  • Pour the half and half into the pumpkin mixture and gently stir so it doesn't splash outside of the bowl. Stir until incorporated.
  • Pour the batter into a store-bought 10-inch graham cracker crust. Carefully transfer the pie to the middle rack of the oven.
  • Bake for 45 to 50 minutes, or until the top is golden brown and the middle is just slightly jiggly.
  • Let the pie cool for 2 hours, then slice and enjoy!

Nutrition

Calories: 141kcalCarbohydrates: 23gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 69mgSodium: 116mgPotassium: 178mgFiber: 2gSugar: 20gVitamin A: 8443IUVitamin C: 2mgCalcium: 58mgIron: 1mg
Keyword graham cracker pumpkin pie, pumpkin pie in graham cracker crust, pumpkin pie recipe with graham cracker crust, pumpkin pie with graham cracker crust
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