• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ×
    Home » Dessert recipes

    By Emily Leary. Last updated Dec 16, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Pumpkin Pie Recipe with Graham Cracker Crust

    • Share
    • Tweet
    Jump to Recipe

    If you're in a hurry and want a gorgeous, perfectly baked dessert to serve at your holiday table, this pumpkin pie recipe with graham cracker crust is for you.

    The filling is creamy and perfectly set, with just right amount of sweetness and spice.

    To make this quick and easy pumpkin pie, you'll use a store-bought graham cracker crust and fill it with a one-step pumpkin pie filling that works every time.

    For the crust, I used this 9 inch "ready crust" from Keebler, but there are a few brands out there and they should all work just as well.

    If you're in the UK, the good news is you can pick these Keebler graham cracker crusts up on Amazon. I ordered several and they all arrived in one piece, which was pretty impressive.

    Once baked, it gives a lovely crisp crust that cuts easily to give neat slices.

    To make the filling, you'll measure pumpkin puree, pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl, give them a gentle whisk and pour them right into the case. See? So simple!

    You'll then bake until set. Your kitchen will smell incredible so, honestly, the toughest bit is having to let the pie cool and then chill in the refrigerator overnight before diving in.

    If all this sounds good, read on. Below you'll find the full, detailed recipe with ingredients, recommended equipment, step-by-step instructions and a photo of every step so you can be sure of a great result.

    Ingredients

    For the case

    • 1 9 inch (23cm) premade graham cracker crust

    For the filling

    • 1.5 tsp pumpkin spice or mixed spice
    • 280 g (9.9 oz) pumpkin puree
    • 2 large free range eggs
    • 115 g (4.1 oz) evaporated milk
    • 2 tsp cornflour (cornstarch)
    • 150 g (5.3 oz) soft light brown sugar
    • 1 tsp vanilla extract
    • pinch salt

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Whisk

    Instructions

    Preheat the oven to 180C (160C fan, 355F).

    Put the pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl.

    Whisk to combine, but don't over-mix as you don't want to introduce too many air bubbles.

    Remove the packaging from your pie dish.

    Pour the mixture into the cooled base.

    Bake for 50-60 minutes, or until the centre is almost set - if you give it a light tap or shake it should wobble.

    Leave to completely cool completely, then place in the fridge to chill overnight.

    Enjoy!

    Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

    I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

    Print this pumpkin pie with graham cracker crust recipe

    Print Recipe
    5 from 1 vote

    Pumpkin Pie with Graham Cracker Crust Recipe

    If you're in a hurry and want a gorgeous, perfectly baked dessert to serve at your holiday table, this pumpkin pie recipe with graham cracker crust is for you.
    Prep Time30 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 30 minutes mins
    Course: Dessert, halloween
    Cuisine: American
    Diet: Vegetarian
    Servings: 8 slices
    Author: Emily Leary

    Ingredients

    For the case

    • 1 9 inch (23cm) premade graham cracker crust

    For the filling

    • 1.5 tsp pumpkin spice or mixed spice
    • 280 g (9.9 oz) pumpkin puree
    • 2 large free range eggs
    • 115 g (4.1 oz) evaporated milk
    • 2 tsp cornflour (cornstarch)
    • 150 g (5.3 oz) soft light brown sugar
    • 1 tsp vanilla extract
    • pinch salt

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Whisk

    Instructions

    • Preheat the oven to 180C (160C fan, 355F).
    • Put the pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl. Whisk to combine, but don't over-mix as you don't want to introduce too many air bubbles.
    • Pour the mixture into the cooled base.
    • Bake for 50-60 minutes, or until the centre is almost set - if you give it a light tap or shake it should wobble.
    • Leave to completely cool completely, then place in the fridge to chill overnight.

    Nutrition

    Calories: 229kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 138mg | Potassium: 183mg | Fiber: 1g | Sugar: 25g | Vitamin A: 5542IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this pumpkin pie with graham cracker crust

    More pumpkin recipes to try

    Pumpkin Breakfast Casserole Recipe
    Pumpkin Breakfast Casserole is a delicious French toast casserole with creamy layers of perfectly spiced pumpkin under a golden brown crust.
    Get the recipe
    Pumpkin Donuts Recipe
    These easy baked pumpkin donuts are the perfect treat to go with your first pumpkin spice latte of the year!
    Get the recipe
    Pumpkin Spice Cake Recipe
    This pumpkin spice cake with cream cheese frosting is perfectly tender, perfectly spiced and perfectly delicious!
    Get the recipe
    No Bake Pumpkin Cheesecake Recipe
    No Bake Pumpkin cheesecake is the perfect fall dessert. It's rich and creamy, with just the right amount of sweetness and spice. Best of all, it's super easy to make.
    Get the recipe
    Pumpkin Pie Breakfast Cookies Recipe
    These Pumpkin Pie Breakfast Cookies are the perfect breakfast snack on the go this autumn (fall!). They're healthy too!
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Strawberry Cheesecake Recipe
    How to Make Pizza Dough »
    • Share
    • Tweet

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    [email protected]

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.