Pumpkin Custard Pie with Graham Cracker Crust

Libbys pumpkin custard pie with graham cracker crust is delicious. Best Thanksgiving pie that is tender and moist with Fall flavors you love. Best of our Pumpkin Desserts with Pumpkin Puree you can now make year round, homemade from scratch right at home.

You could make this as a custard Impossible Pumpkin Pie with no crust if you wanted to as well. With this one since it is so delicate I do think that it needs something to hold it together a bit though. With a cinnamon nutmeg crust it adds to the flavor and texture. (affiliate links present)

Pumpkin Pie with Graham Cracker Crust

You could use one of our 3 ingredient pie crusts for this too. I would suggest our sugar cookie version listed in that post. You would need to blind bake it first for a few minutes so it doesn’t get soggy on the bottom with the filling inside. This is our favorite bottom of them all so we included it in the directions below.

The consistency inside is a bit firmer than our No Bake Pumpkin Cheesecake I would say. If you have ever had flan or something similar you know what I mean. Pudding like but should keep it’s shape once completely cooled.

Custard Pie with Pumpkin

We share here How to Tell if a Pumpkin Pie is Done which is basically the same when it comes to this one. Both are quite jiggly when hot and need a lot of time to cool, then more time in the fridge to completely solidify before slicing.

• Pumpkin
• 1/2 c brown sugar
• Pumpkin Pie Spice
• Cinnamon
• 1/3 tsp salt
• Heavy Whipping Cream
• 2 eggs
• 1/3 c milk
• Graham Cracker Crust for Cheesecake
• 1.5 c graham crackers crushed
• 6 tbsp butter melted
• Sugar
• Cinnamon or nutmeg will add Fall flavors to it

Now this was made in a 7.5″ pie dish which is a bit smaller than others. If you only have a 9″ then the only difference would be that the filling will be thinner and the crust may not go up as far on the sides. Keep a close eye in this case the last 5 minutes since the thickness is different.

Pumpkin Pie Gingerbread Crust

Remember to incorporate everything in this order and just enough, not over-mixed. The crust needs to be blind baked beforehand too or the consistency of the filling won’t turn out right, not firm enough. If you want a duo of flavors then crush gingerbread cookies instead of grahams, easy peasy.

Pumpkin Custard

• Mix pumpkin puree with sugar, cinnamon, spices and salt.
• Add eggs, milk and whipping cream. Mix thoroughly with a whisk.
• Mix crushed crackers with sugar, salt and cinnamon. Then pour in the melted butter and mix thoroughly.
• Preheat the oven to 360 F. Place cookie crumbs in a low-sided baking pan about 7-8 inches in diameter.
• Make an even layer of crumbs on the bottom and sides of the baking dish. Bake it in the oven for 9 minutes.
• Let the crispy crust cool slightly, then pour the filling into it.
• Place in the oven and bake the pie for another 25 minutes or until top begins to crack and middle no longer looks liquid.
• Let the pie cool (the filling inside may be very soft). Then cut into slice sand serve.

For leftovers I like to wrap in plastic wrap with it touching the top so that doesn’t get excess moisture and get mushy.

Pumpkin Spice Custard Pie Recipe

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