I can't say enough good things about this simple and delicious pumpkin pie recipe. It has a homemade graham cracker crust and a super easy-to-make filling (without evaporated milk), making it a last-minute dessert for your holiday table! It keeps well and disappears quickly, especially when served with a mound of whipped cream.
Easy holiday pie
In search of a last-minute pumpkin dessert, I ended up with this amazing pumpkin pie in a graham cracker crust that was incredibly easy to put together and yummy.
The flavors are balanced. It's not too sweet or spiced, just right, and different from the classic pumpkin pie as it doesn't use evaporated milk.
It turned out to be a crowd-pleaser, bringing raves from everyone! It's a great dessert to take advantage of pumpkin season and for the Thanksgiving dinner table.
We served it with mounds of sweetened whipped cream, which was smart, as it adds to the already creamy pumpkin filling.
As much as I like homemade pie crust, this easy crumb version is a time saver and qualifies as a winner. We also use it for the baked pumpkin custard pie and the no-bake pumpkin mousse pie.
Step-by-step VIDEO
Do you want to see the step-by-step to make this pie? I posted an easy and short tutorial to make this pumpkin pie on YouTube.
- Quick and easy: since it uses a graham cracker crumb crust and the filling comes together in a few minutes, it's at the top of my list for desserts for the holiday season. And fall gatherings in general.
- Flavorful: it's creamy and spiced but different from the usual pumpkin pie filling since it's made without condensed milk or evaporated milk. This one has sour cream and it's fantastic.
- Make ahead: it keeps well for several days and can be frozen.
What our readers say:
This is the perfect pumpkin pie recipe! Thank you Paula for bringing pumpkin pie to our regular holiday traditions. This recipe made fans of us all (and none of us were fond of pumpkin pie before this). (Erica)
My first time making a pumpkin pie and I think it came out wonderful. The flavor was incredible! (Mariah)
1st time making this pumpkin pie and it was wonderful! Not a piece left. Consistency was perfect. So delicious. Thank you! (Sherry)
Ingredients
- Pumpkin: homemade puree or canned pumpkin puree, both work perfectly well. Don't use pumpkin pie filling, which is very different and unsuitable for this recipe.
- Sour cream: adds a tanginess that balances the sweetness but doesn't stand out by itself.
- Cream: I use heavy or heavy whipping cream for this pie. But double cream also works if that's all you have available.
- Brown sugar: light or dark. For the crust and the filling.
- Eggs: fresh, large.
- Spices: adjust to your or your family's palate. Use the ones in the recipe, make pumpkin pie spice mix from scratch (super easy!) or use a store-bought one.
- Vanilla extract.
- Graham crackers: use store-bought or make homemade graham crackers.
- Unsalted butter.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Crust
You simply mix them together with a spatula until the mixture resembles wet sand.
Filling
The filling comes together quickly, so you need to have them measured and ready.
Variations & substitutions
- Sugar: use white granulated sugar instead of brown sugar. It sweetens a tad more, and you don't get that caramel tone, but the pie will be delicious anyway.
- Store-bought crust: if in a hurry, you can use a graham cracker pie shell from the grocery store. Or use a regular pie crust.
- Gingersnaps: use homemade or store-bought cookies for the crust, as we do for our fabulous sweet potato gingersnap pie.
- Mascarpone: use it instead of sour cream.
- Individual pies: use mini graham cracker crusts to make mini desserts.
Easy crumb crust
Graham crackers are traditional cookies found mostly in the US with honey and an earthy, sweet flavor. You can buy them at the store, or make homemade graham crackers.
You can use a store-bought graham cracker crust.
- Graham cracker crumbs: simply process the cookies until you have fine crumbs. They must be finely crushed, so using a food processor is key. It will ensure an even crust that can be easily patted on a pie pan. If you don't have one, use a rolling pin, put the crackers in a large Ziploc bag, leaving a small opening (or directly on the counter, but make sure there's a lot of space), and roll them until you crush them completely and have a fine mixture. It will take some time, but it can be achieved.
- Should you add sugar? It depends on how sweet you like your pie. I used to make this pie without it but lately have been adding a couple of tablespoons of brown sugar that gives it a caramel tone without adding much sweetness. So you can go both ways.
- Melted butter: the crumbs are mixed with the butter, and the result should be like wet sand. This is the extent of the crust. Two ingredients are stirred together and patted on the pie plate. Super easy, right?
- Check out our homemade graham cracker crust post with images and a video.
Press it
Start with the sides and angle where they meet the bottom and work toward the center.
It might be irregular in places or the rim, and that is fine. Do the best you can and don't leave clear spots.
Chill it
The final crumb crust needs to chill in the fridge while you make the filling.
It will firm up the butter and hold everything together better when we add the filling. We don't bake it for this recipe.
How to make the filling
This is a super easy pumpkin pie filling! Just mix the ingredients, and that's it. A hand mixer or whisk and a bowl are all you need.
- Simply follow the recipe, adding the ingredients in the order written, and that's pretty much all there is to it. Make sure they're well integrated, with no chunky pieces of pumpkin or spices not evenly spread.
- Don't overbeat the pumpkin mixture, or even beat it at all. You need to stir or whisk it more than beat it. There's no need to incorporate air, which will result in the filling puffing up too much when it's baked. It does rise a bit during baking, and that's normal, but we want it to stay creamy, similar to a cheesecake.
Vintage Kitchen Tip
Make sure the ingredients are at room temperature, as that will ensure they integrate well and create a smooth filling without beating or overmixing.
Pumpkin filling
The puree is mixed with brown sugar. No need to use an electric mixer, though you can. Use it at the lowest speed.
Add the eggs, one at a time, integrating them well without beating. This is important for a creamy consistency.
Sour cream
The cream and sour cream are added and whisked until completely smooth and creamy. There should be no white streaks.
Don't beat it! Use a hand whisk.
Flavorings
The spices, salt and vanilla are added at the end. Stir to combine well but don't beat the mixture.
Fill the pan
The filling will almost reach the rim of the pie plate. It should not overflow the end of the crust.
Baking
When is the pie done? Start checking 5 minutes before the given time in the recipe. The center should still jiggle a little. It will firm up as it cools down and then when it's refrigerated.
Chilling: for smoother results, let the pie cool, cover, and refrigerate for several hours (or up to 2 days) before serving.
Preheat the oven
The pie is removed when the center is still slightly jiggly. After it's cooled down and refrigerated, the filling will be smooth and cut wonderfully.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Mini pumpkin pies: you can use small, individual mini pie pans and serve each guest their own dessert. Use medium ones (not bite-sized, unless it's a cocktail party). You can also make shots or trifles, alternating layers of the crust with filling and whipped cream.
- Make it your own: adjust to your and your family's palate regarding the amount of spices, sweetness, and how you like to serve it. You can add up to 2 tablespoons of maple or corn syrup in addition to the sugar if you like a different or sweeter flavor. Use the spices that you like. I don't like cloves much, so I use them sparingly. But you might love it, so go ahead and change the proportions and use more of it.
Serving
This pie can be eaten at room temperature or somewhat cold. I don't recommend it straight from the fridge as the flavors are a bit lost when it's very cold.
But most of you already know how you like your pumpkin pies, don't you?
I like it plain, as I'm not a fan of toppings when it comes to pumpkin pie. But you might not feel the same.
Whipping cream: this is my second favorite way after eating it plain. A simple topping that makes it even more luscious. For directions on how to whip cream, go to the recipe for Black Forest Tarts.
We mound it at the center of the pie, but you can add a dollop to the slice on the plate or use a piping bag around the edges.
Storing
- At room temperature: it keeps well, covered in plastic wrapped or under a cake dome, the day it's made and before you add the whipped cream, if you're using it.
- Refrigerating: once you add the whipping cream, keep it in the fridge and cover it loosely (so that you don't crush it too much) to prevent it from drying out quickly. I use plastic wrap, but you can use aluminum foil or a pie container with a lid that fits in your fridge.
- Freezing: it can be frozen before adding the cream. Defrost in the fridge (I take it out the day before) rather than directly at room temperature. It's always a good idea not to subject the pie to go from one extreme temperature to another.
Related recipes you might like:
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Easy Pumpkin Pie (with graham crust)
Ingredients
For the cookie crust:
- 1 ¾ cups ground graham crackers
- 2 tablespoons brown sugar
- 8 tablespoons unsalted butter, melted
For the filling:
- 1 pound pumpkin puree, at room temperature
- ½ cup brown sugar
- 3 eggs, at room temperature
- ½ cup sour cream, at room temperature
- ½ cup heavy cream, at room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch grated nutmeg
- pinch ground allspice, ground cloves or both
- 1 ½ teaspoons pumpkin spice mix, INSTEAD of the cinnamon, ginger, nutmeg, and cloves or allspice
- 1 teaspoon vanilla extract, or ¾ teaspoon vanilla paste
- ¼ teaspoon salt
For the whipped cream:
- 1 cup heavy cream, or heavy whipping cream
- 1 ½ tablespoons cream cheese
- 3 tablespoons powdered sugar
Instructions
- Turn on the oven at 350°F (180°C).
For the crust:
- Combine 1 ¾ cups ground graham crackers with 2 tablespoons brown sugar in a medium bowl.
- Add 8 tablespoons unsalted butter, melted and stir until it looks like wet sand.
- Pat on a 9-inch pie plate (24cm) covering bottom and sides. Begin pressing at the sides and angle where the bottom meets the side and then press to cover the bottom.
- Refrigerate while making the filling.
For the pumpkin filling:
- Mix 1 pound pumpkin puree with ½ cup brown sugar in a large bowl.
- Add 3 eggs one by one, mixing well each time. I use a whisk. If you want to use an electric mixer, do so at the lowest speed.
- Add ½ cup heavy cream and ½ cup sour cream (straight from the container) and mix well. Do not beat the mixture, but integrate it well.
- Add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, pinch grated nutmeg, pinch ground allspice OR 1 ½ teaspoons pumpkin spice mix.
- Add 1 teaspoon vanilla extract and ¼ teaspoon salt, and mix until smooth and creamy. Pour batter into the prepared crumb crust.
- Bake for about 40 minutes or until it's *almost* firm in the center. It should still jiggle a little.
- Let cool completely on a wire rack, cover it with plastic wrap, and refrigerate for several hours (or up to 2 days) before serving.
- Serve with whipped cream dusted with cinnamon.
For the whipping cream:
- Beat 1 cup heavy cream, cold with 1 ½ tablespoons cream cheese and 3 tablespoons powdered sugar in a medium bowl.
- Consistency of the cream: I like it to be thick but soft, so I whip it to medium peaks. But you can go all the way and beat it to firm peaks, similar to chantilly cream.
- Be careful it doesn't curdle. It's what happens if it's overbeaten. You might want to beat with an electric mixer until you're almost there and then end it by hand with a whisk. It's hard to overbeat a preparation with a manual whisk.
Daughter of a Bakerman says
Happy Thanksgiving! I'm trying this out tomorrow with a chocolate cracker crust. Question: with shrinkflation, the pumpkin purees are now in 15 oz cans, 1 oz short. What do you suggest with adjustments on the rest of the ingredients? I only have a 15 oz can.
Paula Montenegro says
Hi! Reduce 1 tablespoon of cream and 1 tablespoon of sour cream to compensate for the 2 tablespoons less of pumpkin puree. Have a great Thanksgiving. Happy baking!
Lea says
This is a lovely recipe! I changed the spice mix as we love clove and nutmeg and added 1/2 cup sugar white sugar since we like a sweeter pie - the sour and heavy creams together are wonderful - such a creamy texture. We are whipped cream fans - so chantilly cream adds a lot. And no cracks anywhere! I bake mine at 325 for a bit longer - but results were the same. Thank you!
Paula Montenegro says
SO happy to know it worked so well Lea! And love that you adjusted the spices to your palate; it makes all the difference. Have a great week.
Mariah says
My first time making a pumpkin pie and I think it came out wonderful. The flavor was incredible! Next time I’ll try it with a homemade crust. Do you think it will work? I’m not very experienced
Paula Montenegro says
SO happy to hear this Mariah! We also love it here. It's our favorite holiday pumpkin pie. Have a great week.
Erika says
This is the perfect pumpkin pie recipe! Thank you Paula for bringing pumpkin pie to our regular holiday traditions. This recipe made fans of us all (and none of us were fond of pumpkin pie before this). The pie is fresh, bright, creamy, and light. The spices and sweetness are so well balanced and complement the pumpkin well. I used Libby’s canned pumpkin purée. I added a couple of ginger snaps in place of a few of the graham crackers in the crust and liked that. It was delicious!!! The teenage boys at home said it was the bomb.
Paula Montenegro says
Thanks SO much for this comment Erika! I'm happy it turned out so well. Happy holidays!
Silvia says
I made it for the second year in a row and we all love it. And it’s so easy to put together due to the crust. I always dread making the holiday pies because of the crust, but this one is very easy. Thank you for this recipe Paula! Happy holidays!
Paula Montenegro says
Happy holidays to you too Silvia! So glad to hear the pie turned out well.