Easy Pumpkin Pie with Graham Cracker Crust

Easy Pumpkin Pie with Graham Cracker Crust

from maryswholelife.com
70 min
8 servings

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!

Ingredients

  • 1.5 cups gluten free graham crackers
  • 6 tbsp butter (melted, can sub vegan butter if desired)
  • 1 can pumpkin puree (15 oz)
  • 3 eggs
  • 1/3 cup maple syrup
  • 1/3 cup coconut sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 tbsp + 1 tsp pumpkin pie spice

Directions

  1. 1

    Preheat oven to 350.

  2. 2

    Use a food processor to pulse the graham crackers until they resemble a fine sand texture.

  3. 3

    Measure out exactly 1.5 cups of the graham cracker crumbs and add them to a bowl.

  4. 4

    Add the melted butter and use a fork to mix until well combined. 

  5. 5

    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.

  6. 6

    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.

  7. 7

    Bake for 55-60 minutes or until the middle looks mostly set.

  8. 8

    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!