Pumpkin Pie with Graham Cracker Crust Recipe

Introduction

This pumpkin pie with a graham cracker crust is a delightful twist on a classic fall favorite. It’s naturally sweetened and perfect for those seeking a gluten-free or vegan option. Creamy pumpkin filling meets a buttery, crumbly crust for the ultimate autumn dessert.

Ingredients

• 1.5 cups gluten free graham crackers
• 6 tbsp butter, melted (can substitute vegan butter if desired)
• 1 can pumpkin puree (15 oz)
• 3 eggs
• 1/3 cup maple syrup
• 1/3 cup coconut sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 tbsp + 1 tsp pumpkin pie spice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Use a food processor to pulse the gluten free graham crackers until they reach a fine sand-like texture.
3. Step 3: Measure out exactly 1.5 cups of the graham cracker crumbs and place them in a bowl.
4. Step 4: Add the melted butter to the crumbs and mix well using a fork until fully combined.
5. Step 5: Lightly spray a 9-inch pie pan with cooking spray. Press the graham cracker mixture evenly into the bottom and up the sides of the pan, using your fingers and the bottom of a measuring cup to flatten it. Chill the crust in the fridge while preparing the filling.
6. Step 6: In a separate bowl, combine the pumpkin puree, eggs, maple syrup, coconut sugar, almond milk, vanilla extract, and pumpkin pie spice. Mix until smooth and pour this filling into the prepared crust, smoothing the top with a spatula.
7. Step 7: Bake for 55-60 minutes, or until the center is mostly set and no longer jiggly.
8. Step 8: Allow the pie to cool completely, then refrigerate for at least 2 hours before slicing. Serve topped with whipped cream and a sprinkle of pumpkin pie spice if desired. Enjoy!

Tips & Variations

• For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use vegan butter.
• If you don’t have almond milk, any other plant-based or dairy milk works well.
• Add chopped pecans or walnuts to the crust mixture for extra texture and flavor.

Storage

Store leftover pumpkin pie covered in the refrigerator for up to 4 days. To reheat, bring to room temperature or warm gently in the oven for a few minutes. The pie can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular graham crackers instead of gluten free?

Yes, you can use regular graham crackers if gluten is not a concern. The crust will have a similar texture and flavor.

How do I know when the pie is done baking?

The pie is done when the center looks mostly set and no longer jiggles significantly when you gently shake the pan. It may have a slight wobble but should not be liquid.

Pumpkin Pie with Graham Cracker Crust Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

This Pumpkin Pie with Graham Cracker Crust offers a gluten-free twist on a classic dessert, featuring a buttery graham cracker crust and a spiced pumpkin filling sweetened naturally with maple syrup and coconut sugar. Perfectly baked to a creamy consistency, it makes a comforting treat for fall or holiday gatherings.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Crust

• 1.5 cups gluten free graham crackers
• 6 tbsp butter (melted, can substitute vegan butter)

Filling

• 1 can pumpkin puree (15 oz)
• 3 eggs
• 1/3 cup maple syrup
• 1/3 cup coconut sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 tbsp + 1 tsp pumpkin pie spice

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
2. Prepare Crust: Use a food processor to pulse the gluten-free graham crackers until they achieve a fine sand-like texture.
3. Measure Crust Ingredients: Measure out exactly 1.5 cups of the processed graham cracker crumbs and transfer them into a mixing bowl.
4. Combine Crust Mixture: Add melted butter to the crumbs and mix thoroughly using a fork until the mixture is well combined.
5. Form Crust: Lightly spray a 9-inch pie pan with cooking spray. Press the graham cracker mixture evenly on the bottom and up the sides of the pan using your fingers. Flatten the crust with the bottom of a measuring cup to create an even layer. Refrigerate the crust while preparing the filling.
6. Make Filling: In a separate bowl, combine the pumpkin puree, eggs, maple syrup, coconut sugar, almond milk, vanilla extract, and pumpkin pie spice. Mix until the filling is smooth and uniform.
7. Assemble Pie: Pour the pumpkin filling into the chilled graham cracker crust and spread evenly with a spatula.
8. Bake: Place the pie in the preheated oven and bake for 55-60 minutes, or until the filling is mostly set in the center.
9. Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
10. Serve: Optionally, top with whipped cream and a sprinkle of pumpkin pie spice before serving. Enjoy your delicious gluten-free pumpkin pie!

Notes

• For best results, ensure the pie is fully cooled and chilled before slicing to help it set properly.
• You can substitute regular butter with vegan butter to make the crust dairy-free.
• If pumpkin pie spice is unavailable, use a mix of cinnamon, nutmeg, ginger, and cloves.
• This recipe is gluten-free, but double check all ingredient labels especially for spices and processed items.
• Adding a dollop of whipped cream enhances the flavor and presentation.

Keywords: pumpkin pie, gluten free dessert, graham cracker crust, fall dessert, holiday pie, pumpkin spice