Easy Pumpkin Pie with Graham Cracker Crust

gluten free pumpkin pie on a plate topped with whipped cream

Easy Pumpkin Pie with Graham Cracker Crust

Creamy, smooth pumpkin pie filling with a sweet, crunchy gluten free pie crust makes for the ultimate seasonal treat! Perfect for Fall gatherings and holidays, this easy Pumpkin Pie with Graham Cracker Crust is delicious, flavorful, and loved by all!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 406kcal

Author Mary Smith

Equipment

9 inch pie plate

Ingredients

1.5 cups gluten free graham crackers I used slightly less than a full package of Pamela's brand gluten free grahams. Any brand works!
6 tbsp butter melted, can sub vegan butter if desired
1 can pumpkin puree 15 oz
3 eggs
⅓ cup maple syrup
⅓ cup coconut sugar
¼ cup almond milk
1 tsp vanilla extract
1 tbsp + 1 tsp pumpkin pie spice

Instructions

Preheat oven to 350.
Use a food processor to pulse the graham crackers until they resemble a fine sand texture.
Measure out exactly 1.5 cups of the graham cracker crumbs and add them to a bowl.
Add the melted butter and use a fork to mix until well combined.
Lightly spray a 9-inch pie pan with cooking spray. Use your fingers to press the graham cracker mixture into the bottom of the pie pan and up the sides to form a crust. Use the bottom of a measuring cup to help flatten the crust evenly. Place the crust in the fridge while you make the filling.
Add the pumpkin puree, eggs, maple syrup, coconut sugar, vanilla extract, almond milk, and pumpkin pie spice into a bowl and mix until smooth. Pour the mixture into the crust and use a spatula to even it out.
Bake for 55-60 minutes or until the middle looks mostly set.
Let it cool COMPLETELY and place in the fridge for 2 hours before slicing for best results. Top with whipped cream and a dusting of pumpkin pie spice if desired. Enjoy!

Notes

How to Serve: Serve with a dollop of dairy or non-dairy whipped cream and sprinkle with pumpkin pie spice! You can serve this pie at room temperature or chilled!

Storage: Store leftover pie in the refrigerator and serve chilled, or let your slice get to room temperature before serving.

Dairy-Free: With a few simple swaps, this recipe can be dairy free. Swap the butter for vegan butter, and use your favorite dairy-free milk!

Gluten Free Pie Crust Tips

Binding: Use a measuring cup to help flatten the crust evenly. Press the gluten free graham crackers mixture firmly into your pie dish, making sure to leave no gaps. Build up the sides, firmly pressing on the walls of the pie dish.

Chilling: There is no need to bake your gluten free pie crust before adding the filling. Simply place your finished pie crust in the refrigerator while you make the filling. This will help bind the gluten free pie crust together.

Baking: If you notice your crust is getting a little too dark, simply cover the top of the crust with foil to prevent it from burning.

Pumpkin Pie Filling Tips

Overmixing: Do not overmix your filling! Simply mix until combined and then stop!

Nutrition