Pumpkin Pie Recipe with Graham Cracker Crust

homemade pumpkin pie recipe with graham cracker crust

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5 from 3 reviews

This easy pumpkin pie recipe with graham cracker crust is naturally sweetened with maple syrup. The custard filling is rich and delicious, made with cream, not evaporated milk.


Units Scale


  • 1 1/2 cups graham cracker crumbs
  • 3 Tablespoons granulated sugar
  • 6 Tablespoons butter, softened
  • 1 teaspoon cinnamon


  • 1 can (16 oz) solid pack pumpkin, or 2 cups homemade pumpkin puree
  • 1 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 Tablespoon all-purpose flour or gluten free flour blend (such as Namaste)
  • 3 eggs, slightly beaten
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla


  1. Mix together crust ingredients and press into 10 inch pie shell.
  2. Blind bake (without filling) for ten minutes at 350. Remove from oven and allow to cool for ten minutes while you prep your filling.
  3. In a large bowl (I like to use my 8 cup Pyrex measuring bowl with pour spout), whisk together filling ingredients thoroughly.
  4. Pour filling into crust. Bake at 400 for 10 minutes. Reduce heat to 325 and bake for 35-40 minutes, until edges are set and center jiggles only slightly. Pie will set up more as it cools.
  5. Move to wire rack to cool. Store in refrigerator. Taste improves the day after baking.


You can substitute 2 1/4 teaspoons pumpkin pie spice for the cinnamon, nutmeg and ginger.

For sweetened whipped cream topping, blend 1 cup heavy cream until soft peaks start to form. Add one teaspoon of vanilla and 2 Tablespoons of powdered sugar (or a Tablespoon of maple syrup). Whip until stiff peaks form and serve on chilled pie.