Pumpkin Pie With Graham Cracker Crumble

Pumpkin Pie with Graham Cracker Crumble
Pumpkin Pie with Graham Cracker Crumble

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 8 servings
Nutrition Facts (per serving)
447 Calories
21g Fat
61g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 447
% Daily Value*
Total Fat 21g 26%
Saturated Fat 8g 41%
Cholesterol 91mg 30%
Sodium 347mg 15%
Total Carbohydrate 61g 22%
Dietary Fiber 2g 8%
Total Sugars 36g
Protein 7g
Vitamin C 3mg 14%
Calcium 88mg 7%
Iron 2mg 12%
Potassium 286mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


For the Graham Cracker Crumble:

  • 1 1/2 ounces graham crackers, about 3

  • 5 tablespoons packed light brown sugar

  • 1/4 teaspoon ground cinnamon

  • 1 dash salt

  • 3 tablespoons unsalted butter, melted

  • 1 tablespoon sugar

For the Pumpkin Pie Filling:

  • 1 cup packed light brown sugar

  • 3 large eggs

  • 1/4 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1 dash ground allspice

  • 1 (15-ounce) can pumpkin

  • 1 cup light cream, or evaporated milk

  • 1 homemade or store-bought pie crust

Steps to Make It

Graham Cracker Crumble

  1. Gather the ingredients. Preheat oven to 350 F.

  2. 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.

  3. Spread out on a parchment or silicone mat-lined baking sheet. Bake for about 12 to 15 minutes, until browned.

  4. Remove from the oven and set aside to cool.


  1. Gather the ingredients.

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

  3. Preheat oven to 400 F. Place a large baking sheet in the oven to heat. 

Make the Filling:

  1. Gather the ingredients.

  2. 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. 

  3. 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. (You can also shake the pie gently. If the filling is set and there is no jiggle left in the center, it's done.)

  4. 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.

  5. Serve and enjoy!

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