Keebler Pumpkin Pie Recipe with a Graham Crust

This Keebler pumpkin pie pairs a creamy, cinnamon-spiced filling with a ready-made graham cracker crust for an easy American-style holiday dessert. Canned pumpkin, evaporated milk, eggs, and pantry spices make a smooth custard, while the crisp, sweet crust means there is no pastry dough to roll out.

Ingredients

1 Keebler Ready Crust graham cracker pie crust, 9 inches (23 cm), about 6 oz (170 g)
1 can plain pumpkin purée, 15 oz (425 g), not pumpkin pie filling
¾ cup granulated sugar (150 g)
2 large eggs (about 100 g without shells)
1 can evaporated milk, 12 fl oz (355 ml)
1 teaspoon ground cinnamon (about 2.6 g)
½ teaspoon ground ginger (about 1 g)
¼ teaspoon ground cloves (about 0.5 g)
½ teaspoon fine salt (about 3 g)

Instructions

Heat the oven and prepare the crust. Set a rack in the lower-middle part of the oven and preheat to 425°F (220°C). Keep the graham crust in its foil pan, remove any plastic cover, and set the pan on a sturdy baking sheet. The sheet makes the filled crust easier to move and helps keep the bottom supported. Do not prebake the ready-made crust; it will bake along with the filling.
Mix the dry ingredients. In a large bowl, stir together the sugar, cinnamon, ginger, cloves, and salt, breaking up any spice or sugar lumps. Combining the spices with the sugar first helps distribute them through the filling rather than leaving concentrated pockets.
Whisk in the pumpkin and eggs. Add the pumpkin purée and eggs to the bowl. Whisk just until the mixture looks even and no streaks of egg remain. Avoid beating vigorously or whipping in lots of air: excess air can cause a custard to puff in the oven and then sink or crack as it cools.
Add the evaporated milk. Pour in the evaporated milk gradually while whisking until the filling is smooth and pourable. Check that you are using plain pumpkin purée and unsweetened evaporated milk, not pumpkin pie filling or sweetened condensed milk; those products already contain seasonings or sugar and would change the recipe’s balance.
Fill the crust and begin baking. Pour the mixture into the crust, stopping just below the rim so it is less likely to spill as you move it. Carefully slide the baking sheet into the oven and bake at 425°F (220°C) for 15 minutes. Keep the pan level, since a graham crust can be fragile when full.
Lower the heat and finish baking. Without opening the oven for long, reduce the temperature to 350°F (175°C) and bake for 45 minutes. The outside of the filling should look set, while the center may still wobble slightly when the baking sheet is nudged. For food safety, USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for egg dishes; check the center of the filling with a food thermometer, taking care not to touch the crust or pan. If the center has not reached that temperature, continue baking and recheck after a few minutes. If the crust edge is browning too quickly, loosely cover just the edge with strips of foil.
Cool before slicing. Transfer the pie, still on its baking sheet, to a wire rack. Let it cool for 2 hours so the custard can finish setting; slicing while hot can make the filling run. Refrigerate it as soon as the cooling period is over if you are not serving it right away. Cut into 8 slices with a thin, sharp knife, wiping the blade between cuts for neater portions.

Tips

Use plain pumpkin purée. The can should say pumpkin purée, not pumpkin pie mix or pumpkin pie filling. The latter usually contains sweetener and spices, so substituting it without changing the other ingredients can make the pie overly sweet and strongly seasoned.
Measure the crust before filling. Ready-made crusts can vary slightly in capacity. If your crust looks smaller or shallower than a standard 9-inch shell, pour in only as much filling as fits comfortably below the rim; bake any extra in a small oven-safe ramekin and check it earlier.
Look for a gentle wobble, not a liquid center. The filling continues to firm as it cools, so baking until the entire surface is rigid can leave the edges dry. The center should move as one soft set area rather than ripple like liquid, and the temperature check provides an additional doneness cue.
Protect a delicate crust. Keep the pie on a baking sheet when moving it in and out of the oven. If the crust edge starts to darken before the center is done, cover the edge loosely with foil; avoid pressing foil into the soft filling.

Serving Suggestions

Serve the pie at cool room temperature or chilled, cut into modest wedges. A spoonful of lightly sweetened whipped cream is a simple topping that softens the graham cracker crunch and complements the warm spices. For a less sweet finish, serve each slice plain or with a small spoonful of unsweetened whipped cream.

This pie also works well as part of a holiday dessert table because it can be made ahead and sliced after it has fully chilled. For tidy servings, wipe the knife between cuts and lift each wedge with a pie server. If the pie has been refrigerated, let it sit out briefly while you prepare dessert, but do not leave it at room temperature for more than 2 hours total.

Variations

Make the spices more pronounced. Add ¼ teaspoon ground nutmeg (about 0.5 g), or replace the cinnamon, ginger, and cloves with 1¾ teaspoons pumpkin pie spice (about 3.5 g). Spice blends vary, so start with the stated amount and avoid adding extra salt or sugar unless you have checked the blend’s ingredients.
Use a different prepared crust. A ready-made shortbread crust can replace the graham crust in the same size. It will give the pie a more buttery, cookie-like base and a milder toasted flavor. A standard pastry shell can also work, but it may need different preparation and baking instructions from its package.
Adjust the sweetness slightly. For a less-sweet filling, reduce the sugar to ⅔ cup (about 135 g). The pie will taste more directly of pumpkin and spice. Do not omit the sugar entirely: it contributes sweetness and affects the custard’s texture.
Add a crunchy finish. Sprinkle chopped toasted pecans over each slice just before serving rather than mixing them into the custard. That keeps the filling smooth and lets people choose whether they want the nutty crunch. For a nut-free table, offer toasted pumpkin seeds instead, and check any packaged toppings for cross-contact information.

Storage and Reheating

Because this is an egg-and-milk custard pie, refrigerate it within 2 hours of baking. Once cooled, cover the pie loosely or transfer slices to an airtight container and keep them refrigerated for 3 to 4 days. For the best crust texture, avoid sealing it while it is still warm; trapped steam can soften the graham base.

To freeze, wrap fully cooled slices individually, then place them in a freezer-safe container for up to 1 to 2 months for best quality. Thaw slices in the refrigerator overnight. The crust may be a little softer after freezing, but the filling should remain sliceable.

Pumpkin pie is usually served chilled or at room temperature, so reheating is optional. If you reheat a leftover slice, warm it in a 325°F (165°C) oven until a food thermometer in the filling reads 165°F (74°C), the safe temperature for reheated leftovers. Avoid leaving a warmed slice out afterward; refrigerate any uneaten portion within 2 hours.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin purée?
No, not as a direct swap. Pumpkin pie filling is already sweetened and seasoned, while this recipe measures sugar and spices separately. Use plain canned pumpkin purée for the stated quantities so the flavor and texture stay balanced.

Do I need to bake the Keebler crust before adding the filling?
No. A ready-made graham cracker crust can go into the oven with the unbaked filling. Prebaking is unnecessary here and can make a thin crust more likely to overbrown during the long custard bake. Keep the foil pan supported on a baking sheet.

Why is the center still a little jiggly when the pie is done?
A slight, cohesive wobble is normal because the custard continues to set as it cools. A center that sloshes or looks wet needs more baking. Check the center with a food thermometer and make sure it reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes.

Can I make this pie a day ahead?
Yes. Bake and cool it completely, then cover and refrigerate it overnight. Making it ahead can make serving easier because the filling has time to chill and firm. Add whipped cream or other toppings just before serving so they stay fresh and do not soften the crust.

How can I tell whether the pie has gone bad?
Keep it refrigerated and discard it if it has been left at room temperature for more than 2 hours, or if you notice an unusual smell, visible mold, or an unexpectedly slimy surface. Do not taste a pie to decide whether it is safe. When in doubt, throw it out.

Can I make the filling without evaporated milk?
Evaporated milk gives the filling its creamy custard texture. For a practical substitute, use the same amount of whole milk, but expect the filling to be a little less rich and potentially softer. Avoid sweetened condensed milk, which is much sweeter and thicker and is not an equivalent replacement.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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