Pumpkin Pie with Graham Cracker Crumble

Pumpkin Pie with Graham Cracker Crumble
Pumpkin Pie with Graham Cracker Crumble. Diana Rattray
    85 mins

 A crunchy, buttery graham cracker crumble creates a topping for this great tasting pumpkin pie or sprinkle it over individual servings. The pumpkin pie filling is a classic mixture of spiced pumpkin puree with brown sugar and eggs. 

Use refrigerated pie pastry sheets or your favorite homemade crust recipe.

What You'll Need

  • Graham Cracker Crumble
  • 3 graham crackers, about 1 1/2 ounces total
  • 5 tablespoons light brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • dash salt
  • 3 tablespoons melted butter
  • 1 tablespoon granulated sugar
  • Pumpkin Pie Filling
  • 1 cup light brown sugar, packed
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • dash ground allspice
  • 1 can (15 ounces) pure pumpkin
  • 1 cup light cream or evaporated milk (undiluted)
  • 1 recipe for pie pastry, 1 crust, or purchased pie pastry (see suggestions below)

How to Make It

Graham Cracker Crumble

For the graham cracker crumble, break the graham crackers up into pieces. Combine in a bowl with the brown sugar, 1/4 teaspoon of cinnamon, salt, and melted butter. Toss to combine thoroughly. Spread out on a parchment or silicone mat-lined baking sheet. Bake at 350 for about 12 to 15 minutes, until browned. Remove from the oven and set aside to cool.


Prepare the pie pastry.

Roll out and fit into a 9- to 9 1/2-inch pie plate. Flute or crimp as desired.

Heat the oven to 400° F. Place a large baking sheet in the oven to heat. 


In a large bowl, whisk the brown sugar, eggs, salt, 1 teaspoon of cinnamon, ginger, nutmeg, and allspice until well blended. Blend in the pumpkin, then add the cream or milk and blend well. 

Pour the pumpkin mixture into the prepared pie crust. Place the pie on the pan in the oven and bake for 15 minutes. Reduce the oven temperature to 350° F and continue baking for 35 to 40 minutes, or until a knife comes out clean when inserted in the center. Or, shake the pie gently. If the filling is set and there is no jiggle left in the center, it's done.

Remove the pie to a rack. Take pieces of crumble and break them up; sprinkle over the top of the pie. Or, sprinkle servings of pumpkin pie with a dollop of whipped cream and some of the crumble.

Makes about 8 servings.

Pie Crust Recipes

All Butter Pie Pastry

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