Classic Pumpkin Pie with Graham Cracker Crust
Creamy pumpkin pie made with whole milk, evaporated milk, and five warm spices, baked in a buttery graham cracker crust.
Equipment
Ingredients
Method
- Preheat the oven to 350°F (175°C), with a rack in the lower-middle position.
- In a bowl, combine the graham cracker crumbs, sugar, salt, and cinnamon. Stir in the melted butter until the crumbs are evenly moistened.
- Press the mixture evenly into the bottom and up the sides of a deep 9-inch pie dish. Bake for 10 minutes, then set aside to cool slightly. Leave the oven at 350°F (175°C).
- In a large bowl, whisk together the pumpkin purée, sugar, salt, cinnamon, nutmeg, cloves, ginger, and allspice.
- Whisk in the lightly beaten eggs, then gradually add the whole milk and evaporated milk. Mix just until smooth.
- Place the pie dish on a rimmed baking sheet and pour the filling into the crust, leaving a little space below the rim. If necessary, bake excess filling separately in an ovenproof ramekin.
- Bake for approximately 55–70 minutes, checking from around 50 minutes, until the edges are set and the centre still has a gentle wobble. Loosely cover the exposed crust edges with foil if they begin to brown too much.
- Cool on a wire rack, then refrigerate within 2 hours of baking. Chill for at least 4 hours, or overnight, until fully set.
- Slice and serve with whipped cream, if desired.
Notes
- Crust thickness: Start with 1½ cups of crumbs for a thinner crust, or use the full 2 cups for a thicker crust or larger dish.
- Fresh pumpkin: Drain watery homemade purée before measuring.
- Make ahead: Bake a day ahead and refrigerate overnight.
- Storage: Cover and refrigerate for up to 3–4 days.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.