Pumpkin Pie Type Crust

Pumpkin Pie Type Crust

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Pumpkin Pie Recipe with Graham Cracker Crust (Maple Sweetened)
Pumpkin Pie Recipe with Graham Cracker Crust (Maple Sweetened) from commonsensehome.com

It’s that time of year again, the leaves are changing, the air is crisp, and pumpkin spice is in the air! If you’re looking for a fun and festive way to celebrate the season, look no further than this delicious pumpkin pie type crust. Not only is it easy to make, but it’s a great way to add a spooky twist to your favorite fall desserts.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, cold and cubed


  1. In a large bowl, mix together the flour, pumpkin puree, brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  2. Add the cubed butter to the bowl and use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Press the mixture into a 9-inch pie dish and use a fork to prick the bottom of the crust.
  4. Bake the crust in a preheated 350 degree oven for 15-20 minutes, or until lightly golden brown.
  5. Remove the crust from the oven and allow it to cool completely before filling.
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Nutritional Information

Calories: 180 | Fat: 10g | Carbohydrates: 21g | Fiber: 1g | Protein: 2g

Cooking Time

15-20 minutes


  • Large mixing bowl
  • Pastry cutter or your hands
  • 9-inch pie dish
  • Fork

Serving Suggestions

This crust is perfect for any fall dessert, but especially delicious when paired with pumpkin pie filling. Top it with whipped cream and a sprinkle of cinnamon for a festive finish.


If you’re looking for a gluten-free version of this crust, simply substitute the all-purpose flour for a gluten-free flour blend. You can also add a tablespoon of maple syrup to the mixture for an extra hint of sweetness.


If you don’t have pumpkin puree on hand, you can substitute it for sweet potato puree or even applesauce. You can also swap out the spices for your favorite fall flavors, such as cardamom or allspice.


Store any leftover crust in an airtight container in the refrigerator for up to 3 days. You can also freeze the crust for up to 1 month.


  • Make sure your butter is cold before adding it to the mixture. This will help ensure a flaky crust.
  • Pricking the bottom of the crust with a fork before baking will help prevent it from puffing up in the oven.
  • Allow the crust to cool completely before filling it with your favorite fall filling.


This recipe makes enough crust for one 9-inch pie. If you need to make a larger pie, simply double the recipe.

Frequently Asked Questions

  • Can I use this crust for savory pies?
  • Yes! While this crust is perfect for sweet fall desserts, it can also be used for savory pies such as quiche or pot pie.

  • Can I make this crust ahead of time?
  • Yes, you can make the crust up to 1 day ahead of time and store it in the refrigerator until ready to use.

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Final Thoughts

This pumpkin pie type crust is the perfect way to add a spooky twist to your favorite fall desserts. It’s easy to make and packed with delicious fall flavors. Whether you’re celebrating Halloween or just looking for a fun and festive way to enjoy the season, this crust is a must-try. So why not give it a try for yourself?

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