Yes, graham cracker crust is a great match for pumpkin pie. Its buttery, caramel-like crunch complements the spiced, creamy filling, and there's no dough to roll or chill. The creamy filling comes together in minutes and doesn't use condensed or evaporated milk. It can be made ahead (which makes it a lifesaver for Thanksgiving) and disappears quickly, especially when served with a mound of whipped cream.
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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.
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 spot on, as it adds to the already creamy pumpkin filling.
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 or condensed milk. This one has sour cream, and it's a fantastic addition.
It's a quick and easy pie, since it uses a graham cracker crumb crust and the filling comes together in a few minutes. So it made it to the top of my list of desserts for the holiday season. And fall gatherings in general, if I'm being honest.
You can make it ahead, as it keeps well for several days and can be frozen.
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 creamy, no-bake pumpkin mousse pie.
- Erica ⭐️⭐️⭐️⭐️⭐️
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).
- Mariah ⭐️⭐️⭐️⭐️⭐️
My first time making a pumpkin pie, and I think it came out wonderful. The flavor was incredible!
- Sherry ⭐️⭐️⭐️⭐️⭐️
1st time making this pumpkin pie, and it was wonderful! Not a piece left. Consistency was perfect. So delicious. Thank you!
Testing Notes
- Graham cracker crumbs: Process crackers into fine crumbs using a food processor; coarse crumbs won't hold together. Without a food processor, place the crackers in a large zip-top bag (leave a small opening) and crush with a rolling pin until very fine. Rolling directly on the counter works too, but do it gently to avoid crumbs flying everywhere.
- Crumb crust: The mixture should resemble wet sand, with no dry spots. Slightly wetter is better than too dry. Press it firmly into the pan so it holds together, but not so hard that it becomes tough or crumbly when sliced. Adding sugar is optional. But pairs very well. I use it. A couple of tablespoons of brown sugar adds a caramel note without making it overly sweet.
- 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.
- Filling: Use room-temperature ingredients so they blend smoothly without overmixing. Stir or whisk gently; don't beat. Overbeating adds air, causing the filling to puff up too much. A slight rise during baking is normal, but the goal is a creamy, cheesecake-like texture.
- Don't skip chilling: for smoother results, let the pie cool, cover, and refrigerate for several hours (or up to 2 days) before serving.
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 3-ingredient crumb crust
For more details, check out my homemade graham cracker crust post with images and a video. And know that you can use a store-bought graham cracker crust.
Mix and press
You mix the ingredients together until the mixture resembles wet sand.
To 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 at the rim, and that is fine. Do the best you can and don't leave clear spots.
You can, but it's not mandatory. Baking it briefly firms up the crust before the filling is added; it's an extra step to avoid sogginess. Since this is a baked pie, I only chill the graham cracker dough. It holds well after baking. But you absolutely can bake it for 10 minutes at 350°F (180°C) if you want to.
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. I don't bake it beforehand for this recipe, but you can.
How to make pumpkin filling
A hand mixer or whisk and a bowl are all you need. No need to use an electric mixer, though you can. Use it at the lowest speed.
Ingredients
The filling comes together quickly, so you need to have them measured and ready.
Sour cream
The key is integrating the filling ingredients well without beating. This is important for a creamy consistency.
Whisk until completely smooth and creamy. There should be no white streaks.
Flavorings
The spices, salt and vanilla are added at the end. Stir to combine well, and adjust to your liking. A pinch more of this or less of that.
Pour and bake
Fill the pan
The filling will almost reach the rim of the pie plate. It should not overflow the top of the crust.
This is better done right next to the oven.
Preheat the oven
When is the pie done? 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.
Start checking 5 minutes before the given time in the recipe.
Serving pumpkin pie
I serve this pie 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 this dessert. But you might not feel the same.
Whipped 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.
I mound it in 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 wrap 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 whipped 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 going from one extreme temperature to another.
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Pumpkin Pie with Graham Crust Recipe
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 sour cream and ½ cup heavy 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.
- Storing: It keeps well at room temperature on the day it's made (before you add the whipped cream, if you're using it). Otherwise, keep it in the fridge and cover it with plastic wrap to prevent it from drying out quickly.
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.
Jack Jackerson says
Not enough material for the crust and too much material for the filling smh. And the crust just leaking and expanding into the pie.
Paula Montenegro says
Hi Jack! I make this crust regularly for different pies and am wondering if your pie pan was too big or the crumb mixture wasn't pressed enough. That could account for the leaking and not being enough crumbs. The size of the eggs might vary the amount of filling, but just slightly. But if the pan's sides weren't high, that might account for excess filling.
Cynthia Walter says
Pies are baking in my oven. The filling tasted amazing off the spoon. First pie ever and i started with areal pumpkin. Excited to taste it. I appreciate this recipe because it was easy. Made my own pumpkin spice too. Its going to be great. Thank you.
Paula Montenegro says
So happy about this Cynthia! And glad to help you on your pie baking adventure.
PD says
How many graham crackers would you need to make enough crumbs as marked here?
Paula Montenegro says
About 12 full sheets of using Nabisco, 6 ounces approximately.
Megan says
Can I use half and half instead of heavy cream?
Paula Montenegro says
Yes Megan. The filling might be thinner, so it might need a few more minutes in the oven.
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.