A silky, sliced pumpkin pie with a golden brown butter graham cracker crust, this is fall dessert perfection. My Easy Brown Butter Graham Cracker Crust Pumpkin Pie takes the classic you know and love and adds a rich, buttery twist that makes every bite unforgettable. The crust is buttery and caramelized, the filling is creamy and perfectly spiced, and the whole thing comes together with minimal effort. It’s simple, cozy, and guaranteed to be the first dessert to disappear from your holiday table.

A slice of pumpkin pie with a graham cracker crust and a dollop of whipped cream sits on a decorative plate. Graham crackers, more pie, and a bowl of whipped cream are in the background.

Friends, let’s talk about pumpkin pie, because not all pies are created equal. This one takes the cozy classic we all know and love and turns it into something a little extra special. The secret? Brown butter. That nutty, caramelized flavor transforms a simple graham cracker crust into something rich, toasty, and completely irresistible. One bite, and you’ll understand why I may never go back to a traditional pie crust again.

The filling is silky smooth and perfectly spiced — just enough warmth from the cinnamon and nutmeg to taste like fall without hitting you over the head with it. And the best part? It couldn’t be easier. No complicated dough, no blind baking, no stress. You whisk, pour, bake, and let the oven work its magic while your kitchen fills with that nostalgic, holiday smell.

When it comes out, the pie is slightly puffed and golden, then settles into the creamiest texture once cooled. Slice it up, add a dollop of whipped cream on top, and you’ve got yourself a dessert that feels both classic and elevated. This is the kind of pie that looks like it came from a bakery. Whether it’s for Thanksgiving dinner or just a fall cozy weekend, this brown butter pumpkin pie deserves a permanent spot in your recipe folder.

*To make this pie, you’ll need graham crackers, coconut sugar, salt, butter, pumpkin puree, eggs, condensed milk, pumpkin pie spice, and whipped cream.*

A hand stirs a light brown sauce or melted butter in a white saucepan with a wooden spoon on a pink marbled surface, surrounded by bowls of ingredients like crackers and orange puree. — *To make this pie, you’ll need graham crackers, coconut sugar, salt, butter, pumpkin puree, eggs, condensed milk, pumpkin pie spice, and whipped cream.*

What You Need to Make Easy Brown Butter Graham Cracker Crust Pumpkin Pie

Graham Crackers: The foundation of your crust and where all that cozy, nostalgic flavor begins. Pulse them into fine crumbs for the perfect texture that holds together once mixed with butter.
Coconut Sugar: Adds a subtle caramel sweetness that complements the nuttiness of the brown butter without being overpowering.
Kosher Salt: Just a pinch of salt makes everything sing. It balances the sweetness and deepens the flavor of the graham crackers and butter.
Unsalted Butter: This is where the magic happens. Browning the butter transforms it into a rich, nutty, golden elixir that gives the crust an elevated, almost toffee-like flavor. Once you brown butter, you’ll never go back.

A white bowl filled with ground graham crackers, cinnamon, and a pinch of salt sits on a marble countertop, surrounded by bowls with pumpkin puree, cinnamon, and other ingredients. — *Measure out 1 ½ cups of crumbs and transfer them to a medium bowl. Add the coconut sugar and kosher salt, then stir to combine and set aside.*

A hand presses graham cracker crumbs into a white pie dish using a metal measuring cup, surrounded by graham crackers and dessert ingredients on a pink marble surface. — *Measure out 1 ½ cups of crumbs and transfer them to a medium bowl. Add the coconut sugar and kosher salt, then stir to combine and set aside.*

Pumpkin Puree: The star! Make sure it’s pure pumpkin (not pie filling) for that smooth, earthy base that screams fall.
Eggs: They hold the filling together and give it that classic, custardy texture we all love in pumpkin pie.
Condensed Milk: Whether you use coconut or regular, it’s what makes the filling creamy, dreamy, and perfectly sweet without needing extra sugar.
Pumpkin Pie Spice: The ultimate cozy blend that fills your kitchen with that unmistakable holiday aroma. Make your own pumpkin pie spice.
Whipped Cream: The finishing touch for your perfect slice of pie!

A hand pours sweetened condensed milk into a large bowl containing eggs and pumpkin puree, surrounded by graham crackers, cinnamon, and an empty eggshell on a pink marble surface. — *In a large mixing bowl, add the pumpkin puree, eggs, condensed milk, and pumpkin pie spice. Whisk everything together until smooth and fully combined.*

How to Make This Holiday Perfect Pumpkin Pie

To make this Easy Brown Butter Graham Cracker Crust Pumpkin Pie, start by preheating your oven to 350F. Next, prepare the graham cracker crust by adding the graham crackers to a food processor and pulsing until the texture resembles fine sand. Measure out 1 ½ cups of crumbs and transfer them to a medium bowl. Add the coconut sugar and kosher salt, then stir to combine and set aside.

In a small saucepan over medium-low heat, add the butter and allow it to melt completely. Continue to swirl the pan and whisk occasionally until the butter turns golden brown and smells nutty, about 3 minutes. Watch carefully, as it can go from brown to burned quickly. Pour the browned butter into the graham cracker mixture and mix well until it looks like wet sand.

Next, take half of the crust mixture and press it firmly around the sides of an 8- or 9-inch pie dish. Then add the remaining mixture to the bottom of the dish, pressing down firmly to form an even base. Use your fingers to close any gaps where the sides and bottom meet. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly while you make the filling.

A creamy brown filling is being poured into a graham cracker crust in a white pie dish, surrounded by baking ingredients and utensils on a pink marble countertop. — *Pour the pumpkin mixture into the baked crust and smooth out the top with a spatula.*

Top-down view of a sliced pumpkin pie in a white dish, with one slice being served onto a speckled plate. Surrounding items include graham crackers, whipped cream, and pie utensils on a pink surface. — *Pour the pumpkin mixture into the baked crust and smooth out the top with a spatula.*

Increase the oven temperature to 425F. In a large mixing bowl, add the pumpkin puree, eggs, condensed milk, and pumpkin pie spice. Whisk everything together until smooth and fully combined. Pour the pumpkin mixture into the baked crust and smooth out the top with a spatula.

Take a piece of aluminum foil and gently wrap it around the edges of the pie crust to prevent the crust from burning. Place the pie in the oven and bake for 15 minutes at 425F. After 15 minutes, reduce the oven temperature to 350F and continue baking for 30 to 32 minutes, or until the filling is set but slightly jiggly in the center.

Once baked, remove the pie from the oven and let it cool completely before slicing. You can place it in the refrigerator to help it firm up for easier slicing. Serve with whipped cream on top and enjoy!

A pumpkin pie with a graham cracker crust is sliced and served on a plate. Two slices in the pie dish are topped with whipped cream, and extra graham crackers are visible in the background. An orange napkin is nearby.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.