Easy Pumpkin Pie Recipe (With Graham Cracker Crust)

It’s pumpkin season, so I’m jumping on the pumpkin band wagon. When I originally thought about making pumpkin pie for the first time, I wanted to go all out! I had illusions of homemade crust, fresh pumpkins, fancy pumpkin pie spice mixtures. But then I remembered…. I have two kids. And this is Eyes Closed Cooking after all. It’s all about easy, time saving recipes!! So that’s how this Easy Pumpkin Pie Recipe was made. 

GRAHAM CRACKER CRUST

In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. I guess it’s not common for pumpkin pie to be served on graham cracker crust. But it was a good call! Not only did it save an immense amount of time, but it also made for a deliciously sweet flavor combo. 

USING A WATER BATH TO PREVENT A BURNT CRUST

Since graham cracker crusts usually bake faster than the filling, I used a little trick to prevent the crust from burning. First, I brushed the whole crust with softened butter BEFORE adding the filling. I baked the crust EMPTY for 8 minutes. Then I added the filling. Now this is when I used the Bain Marie trick. This pretty much means you put the pie dish inside a larger pan that’s halfway filled with water (otherwise known as a water bath). Make sure the water isn’t deep enough to actually touch the rim of the pie dish. Then, place the pie with its water bath back in the oven to finish baking. This technique ensured that the crust remained perfect throughout the whole 40-minute bake time of the pumpkin pie.

EASY PUMPKIN PIE

Lastly, I wanted to note that I did not use a traditional pumpkin pie spice mixture in this recipe. Instead I used a simple mix of brown sugar and cinnamon. When mixed with the sweetness of the condensed milk, the final product still tasted exactly like traditional pumpkin pie, WITHOUT all the hassle!! This is seriously the easiest pumpkin pie recipe you will ever make. Top with whipped cream (pumpkin flavored whipped cream, dare I say?) and you’re ready for pumpkin season! Enjoy.  

CHECK OUT THESE OTHER FESTIVE HOLIDAY DESSERTS NEXT!

1. Sweet Potato Casserole Pie
2. Holiday Puppy Chow
3. Mini Raspberry Cheesecakes

Easy Pumpkin Pie Recipe (With Graham Cracker Crust)

Course: Dessert, Holiday/Themed RecipesDifficulty: Easy

Servings

8

slices

Prep time

15

minutes

Bake time

40

minutes

Calories

307

kcal

The easiest pumpkin pie recipe you will ever find! Using a time-saving, ready-made graham cracker crust to yield the exact taste of traditional pumpkin pie, without all the hassle.

Ingredients

• 15 oz can pure pumpkin puree

• 7 oz sweetened condensed milk

• 2 Tbs brown sugar

• ½ Tbs ground cinnamon

• 2 eggs

• Ready-made graham cracker crust (9 inches)

• 2 Tbs softened butter

• Whipped cream (optional for topping)

Directions

• Preheat oven to 350 degrees 
• In a large bowl, mix together the pumpkin puree, sweetened condensed milk, brown sugar, and cinnamon until well blended 
• Add the eggs and mix until everything is smooth and well combined 
• To prevent graham cracker crust from burning, first brush the crust with the softened butter all over 
• Bake the crust by itself for about 8 minutes 
• Remove the crust from oven and add the filling. Spread evenly 
• Place pie dish in another larger pan that is halfway filled with water (this is the Bain Marie method that prevents crust from burning). Place pie dish and water-filled pan back in the oven and bake for about 40 minutes 
• Slice and serve with whipped cream as desired! ​

Recipe Video

Notes

• Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.