Creamy Pumpkin Pie with Graham Cracker Crust

Gluten-Free Graham Crackers: Use a full package or 1.5 cups of crushed gluten-free graham crackers. Any brand of gluten-free graham crackers works well.

Butter: For dairy-free, substitute vegan butter. Regular butter can be used if dairy is not a concern.

Pumpkin Puree: Use pure canned pumpkin (not pumpkin pie filling) for best texture and control over sweetness.

Pumpkin Pie Spice: If you don’t have a pre-made blend, combine 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, ¾ tsp cloves, and ¾ tsp allspice. Use 1 tbsp + 1 tsp in the recipe and save the remainder.

Milk: I used almond milk, but any non-dairy milk or regular 2%/whole milk will work.

• Gluten-free crust with classic graham flavor
• Rich, creamy pumpkin filling
• 10-minute prep
• Dairy-free option available
• Kid-friendly and crowd-pleasing
• Great for Thanksgiving and fall gatherings

1. Preheat oven to 350°F (175°C).
2. Pulse gluten-free graham crackers in a food processor until they form fine crumbs with a sandy texture.
3. Measure out 1.5 cups of graham cracker crumbs and combine with 6 tablespoons of melted butter. Mix until the crumbs are evenly moistened.
4. Lightly spray a 9-inch pie pan with cooking spray. Press the graham mixture firmly into the bottom and up the sides of the pan. Use the bottom of a measuring cup to compact and even the crust. Chill in the refrigerator while you prepare the filling.

Press firmly: Pack the crumbs tightly so there are no gaps; build up the sides for a sturdy crust.

No need to prebake: Chilling the crust helps it set. If you do bake it briefly, watch the edges and cover with foil if they darken too quickly.

1. In a large bowl, whisk together 1 can (15 oz) pumpkin puree, 3 large eggs, ⅓ cup maple syrup, ⅓ cup coconut sugar, 1 tsp vanilla extract, ¼ cup almond milk, and 1 tbsp + 1 tsp pumpkin pie spice until smooth.
2. Pour the filling into the prepared crust and smooth the top with a spatula. Place the pie on a baking sheet to catch any spills.
3. Bake for 55–60 minutes at 350°F, or until the center is mostly set but still slightly jiggly—similar to a custard.
4. Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing. Serve with whipped cream (dairy or non-dairy) and a sprinkle of pumpkin pie spice if desired.

How to serve: Top slices with a dollop of whipped cream and a light dusting of pumpkin pie spice. The pie is excellent chilled or at room temperature.

Store-bought crust: If you prefer, you can use a gluten-free store-bought graham crust or a regular pie crust instead of making your own.

Storage: Keep leftover pie refrigerated. For the best texture, serve chilled or allow slices to come to room temperature briefly.

Dairy-free option: Replace butter with vegan butter and use a dairy-free milk to make the entire recipe dairy-free.

Prep: 10 mins | Cook: 1 hr | Total: 1 hr 10 mins | Yield: 8 slices

Ingredients

• 1.5 cups gluten-free graham cracker crumbs
• 6 tbsp butter, melted (or vegan butter for dairy-free)
• 1 can (15 oz) pumpkin puree
• 3 large eggs
• ⅓ cup maple syrup
• ⅓ cup coconut sugar
• ¼ cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 tbsp + 1 tsp pumpkin pie spice

Instructions

1. Preheat oven to 350°F (175°C).
2. Pulse graham crackers to fine crumbs, then stir in melted butter and press into a 9-inch pie pan. Chill while preparing filling.
3. Whisk together pumpkin puree, eggs, maple syrup, coconut sugar, milk, vanilla, and spice until smooth.
4. Pour filling into crust, place on a baking sheet, and bake 55–60 minutes until the center is mostly set.
5. Cool completely, then refrigerate for at least 2 hours before slicing. Top with whipped cream if desired.

Notes

Serving: This pie is delicious served chilled or at room temperature. Add whipped cream or a sprinkle of extra spice for presentation.

Storage: Refrigerate leftovers and consume within several days for best quality. To freeze, wrap tightly and store up to 3 months; thaw in the refrigerator.

Make it dairy-free: Swap vegan butter for regular butter and use a non-dairy milk to keep this recipe dairy-free.