Creamy Pumpkin Pie with a Graham Cracker Crust

Here’s a late addition to the pumpkin palooza post. Pumpkin pie. I lightened the recipe by using evaporated fat-free milk instead of cream and made a fast and easy graham cracker crust using liquid vegetable oil instead of the traditional, full fat pie crust. This recipe makes two, 9 inch pies, one for dessert, and in our family, one for breakfast the next day.












Creamy Pumpkin Pie with Graham Cracker Crust



  • 3 cups graham cracker crumbs
  • 4 1/2 tablespoons canola oil
  • 4 tablespoons sugar


  • 1 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 2 (12) ounce cans evaporated fat-free milk
  • 2 teaspoons vanilla
  • 3 cups pumpkin puree
  • 3 eggs


Heat oven to 350 degrees. Process graham crackers in food processor to get 3 cups of crumbs. Pour into a mixing bowl. Add oil and sugar. Mix until combined. Divide crumb mixture into two 9-inch pie plates and press with the back of a spoon going up the sides of the pan. You may not need to use all of the crumb mixture. Bake for 10 minutes.

Increase oven temperature to 450 degrees. Combine sugar and spices in a large mixing bowl. Stir in pumpkin. Add vanilla, evaporated milk, and eggs. Whisk until smooth and creamy. Pour into baked pie shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake for 45 minutes or until pie is set in the middle.

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