Easy Pumpkin Pie with Graham Cracker Crust

Ingredients for Pumpkin Pie with Graham Cracker Crust

For the crust Graham cracker crumbs Melted butter Sugar salt For the filling sugar pumpkin pie spice cinnamon black pepper salt eggs – pumpkin puree – evaporated milk

Make the graham cracker crust.

Mix all the ingredients for the graham cracker crust together in a large bowl until it is the texture of coarse wet sand.

Bake the crust.

Press the graham cracker mixture into springform pan you've sprayed with nonstick spray and bake it until golden.  Let the crust cool.

Make the pumpkin pie filling.

Add the sugar, pumpkin puree, eggs, evaporated milk, and spices to a large mixing bowl.

Whisk the filling until it's smooth.

Beat or whisk the pumpkin pie filling until it is smooth and well combined. Pour it into the graham cracker crust.

Bake the pumpkin pie with graham cracker crust.

Bake the pumpkin pie over a baking dish filled with water until the pie is set but still slightly jiggly in the center.

Let the pumpkin pie slowly cool.

When the pie is set but still slightly jiggly, turn off the oven and crack the door. Let it sit in the oven for 15 minutes before opening the door more and letting it sit another 15 minutes.

Remove the pumpkin pie from the oven.

Let it come to room temperature on the counter before refrigerating it for at least 2 hours.

Enjoy!

Full recipe: seasonedsprinkles.com