Pumpkin Pie with Graham Cracker Crust

In search of a last-minute pumpkin dessert, I ended up with this amazing pumpkin pie in graham cracker crust that was incredibly easy to put together and delicious.

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 and use it for the chocolate pecan pie we make every year, this easy crumb version is a time saver and qualifies as a winner.

About this recipe

• 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.

Watch a quick step-by-step: I posted an easy and short tutorial for making this easy pumpkin pie on YouTube.

Easy graham cracker crust

This is a simple cookie crumb crust, similar to the one used for the popular cheesecake pie.

Graham crackers are traditional cookies found mostly in the US with honey, earthy sweet flavor. They are amazing, and you can make your own graham crackers.

How to make it

• Crumbs: simply process the crackers 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.

Just three ingredients. You can omit the sugar if you want a less sweet pie.

The final crumb crust needs to chill while you make the filling.

Should you bake a graham crust?

Not for this recipe. As for other pies, It depends on whether the crust will be baked once the filling is added.

• Baked filling: there's no need to pre-bake the crust, as is the case with this pumpkin pie filling.
• No-bake filling: I always recommend baking it for 10 minutes so the crust holds better when removed from the pan and when you cut it.

Pumpkin filling

I love this pumpkin pie because the flavors are balanced. Not too sweet or spiced, just right, and different from the classic pumpkin pie as it doesn't use evaporated milk.

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.
• 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: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 

See the recipe card at the end of this post for quantities.

Variations & substitutions

• Sugar: use white granulated sugar instead of brown. 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.
• Gingersnaps: use homemade or store-bought for the cookie 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.

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.

Mix the brown sugar with the pumpkin puree in a large bowl. 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.

Cream and sour cream are added and whisked into the pumpkin batter until completely smooth and creamy.

Add the spices, salt, and vanilla extract and stir to combine.

Vintage Kitchen tip: make sure the ingredients are at room temperature, as that will ensure they integrate well and create a smooth filling.

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.

The filling reaches the top of the pie crust without overspilling.

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 pumpkin pie

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.