Pumpkin Pie with Graham Cracker Crust- gluten-free, top 8 allergen free

Several years ago, we set out to make a pumpkin pie that was easy, simple, and delicious.  For us, that meant not having to make a pie crust.  While we can and do make pie crust, we wanted something easier.  We thought that graham crackers for the crust would pair perfectly with pumpkin pie filling.  Boy were we right, they are a perfect pair.  The crunch of the graham cracker crust adds the perfect texture to the smooth pumpkin pie filling.  There is just something about this combo that is amazing.  We are excited for you to be able to make our pumpkin pie recipe with graham cracker crust.  Our graham crackers are made from our Rustic Scoop™ Pancake and Waffle Mix and can be made in advance.  The graham crackers keep very well in the freezer in an airtight container for months.  This is how we eat s'mores on the regular during the summer without having to make graham crackers all the time.  But back to pie…  We think this will become a new staple for your pumpkin pie lovers.  We always love to hear when you make our products, so be sure to post a review with a photo. 

Pumpkin Pie with Graham Cracker Crust

Ingredients for the Graham Cracker Crust- 2 options

Either make our Rustic Scoop™ Graham Crackers and press the dough straight into your pie pan being sure the crust is only about ¼ inch thick or a bit more.  Bake at 350° F for 10-15 minutes (or until it is just barely set) and then proceed to adding in the pumpkin pie filling.  OR

4 Cups Rustic Scoop™ graham crackers blended

6 Tablespoons Butter of choice

⅓ Cup Coconut sugar or white sugar if you prefer

Rustic Scoop™ Graham Cracker Crust

Directions if you are blending graham crackers

Preheat your oven to 350° F. Spray your pie pan with non-stick spray and set aside.  In a blender or food processor, blend about 6-7 cups of Rustic Scoop™ graham crackers.  You will need 4 cups of blended graham crackers.  Melt the butter in the microwave.  Mix the blended graham crackers with the melted butter and sugar of choice until well combined.  Press the mixture into your pie pan using the bottom of a measuring cup or your hand.  Be sure the crust is only about ¼ inch thick or a bit more.   Bake 350° F for 7 minutes, just until it is set.

Pumpkin Pie Filling Ingredients

1 15 oz can Pumpkin Puree’ (not pumpkin pie filling)

1 1/3 Cup Milk of choice, best is a higher fat milk

2 Whole eggs or 2 flax eggs (2 Tablespoons flax meal and 6 Tablespoons hot water)

1 1/2 teaspoons Vanilla

1/2 teaspoon Salt

1/4 Cup Tapioca or arrowroot starch (only add this if you are using a flax egg)

1 teaspoon Cinnamon 

1 teaspoon Pumpkin pie spice


Preheat your oven to 350° F.  In a small bowl, put all of the dry ingredients and mix with a spoon until combined.  Next, in a large bowl or bowl of a stand mixer, put in all of the liquid ingredients, mix on medium speed until well combined.  Slowly add the dry ingredients while mixing.  Once all of the dry ingredients are in your mixing bowl, mix on medium until well combined and smooth.  Pour the pumpkin ingredients into your pie shell until it is about ½ inch from the top of your crust.  If you have left over filling, you can make smaller pies in a ramekin or cupcake pan.  Bake at 350° F for approximately 45 minutes.  

If you used whole eggs in the filling, a knife should come out clean when you insert it into the middle.  If you use a flax egg and tapioca starch, the filling will be softer.  As long as the filling feels gently firm to the touch it is done.  While you are baking, if the graham cracker crust gets overly brown, gently cover the exposed crust with foil.  Top with your favorite safe whip cream.  Enjoy!     

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