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    Home » Recipes » Pies & Tarts

    Published: Oct 17, 2022 by Paula Montenegro · Income from ads and affiliate links 44 Comments

    Pumpkin Pie with Graham Cracker Crust

    Jump to Recipe
    Top view of eaten pumpkin pie in glass dish, white background, text and brown overlay
    Bitten pumpkin pie slice with cream on white plate, white and brown text and overlay

    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, so it is a last-minute dessert for your holiday table! It keeps well and disappears quickly, especially when you serve it with a mound of whipped cream on top.

    A single slice of pumpkin pie with cream on top on a white plate, a fork with a bit beside it.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    In search of a last-minute pumpkin dessert, I ended up with this not-so-traditional pumpkin pie recipe that was incredibly easy to put together and delicious.

    It turned out to be a crowd-pleaser, bringing raves from everyone!

    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.

    Table of Contents Hide
    About this recipe
    Graham cracker crust
    Pumpkin filling
    How to make the filling
    Baking
    Kitchen notes
    Serving pumpkin pie
    Storing
    Crust variations
    Related recipes you might like:
    Pumpkin Pie with Graham Cracker Crust

    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 this one has sour cream.
    • 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.

    Top view of whole pumpkin pie with cream on top on a glass dish. White cloth and surface.

    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 homemade graham crackers.

    How to make it

    • Crumbs: simply process the crackers until you have fine crumbs. It's important that they are 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, you can use a rolling pin, put the crackers in a large Ziploc bag (or directly on the counter but make sure there's a lot of space), and roll them until you crush them completely, and you have a fine mixture. It will take some time, but it can be achieved.
    • Should you add sugar? it depends on how sweet the filling is. 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.
    Light colored surface with bowls containing ingredients for graham cracker crust including brown sugar and butter.

    Just three ingredients. You can omit the sugar if the filling is too sweet.

    Graham cracker crust in a glass pie dish on a white marble surface. Top view.

    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 if the crust will be baked once the filling is added or not.

    • 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, not too spiced, just right.

    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: it adds a tanginess that balances the sweetness but doesn't stand out by itself. You can substitute mascarpone if that's all you can get.
    • Cream: heavy, whipping, or double, they all work.
    • Sugar: light or dark brown sugar is the best choice, but you can substitute white if that's all you have.
    • Eggs: fresh, large.
    • Spices: adjust to your or your family's flavor. Use the ones in the recipe, make your own pumpkin pie spice mix or use a store-bought one. As long as you and your family like it, it's fine.
    • 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.

    White surface with bowls containing ingredients for pumpkin pie with sour cream and brown sugar.

    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.
    Brown sugar added to pumpkin puree in a glass bowl with a whisk. Hand holding it. White surface.

    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.

    Egg added to pumpkin pie filling in a glass bowl with a whisk. White marble surface.

    Add the eggs, one at a time, integrating them well without beating. This is important for a creamy consistency.

    Sour cream and cream added to pumpkin pie filling in a glass bowl with a wire whisk. White marble surface.

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

    Top view of pumpkin pie filling with spices being whisked in a glass bowl on a white surface.

    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.

    White marble surface with unbaked pumpkin pie on a glass dish.

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

    Baked pumpkin pie on a glass plate on a wire rack. Top view on white marble surface.

    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.
    Partial view of a whole pumpkin pie topped with whipped cream.

    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.

    View from above of pumpkin pie in a glass plate, slices in white plates on a white surface.

    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.

    Crust variations

    • Store-bought: if in a hurry, you can use a graham cracker pie shell from the grocery store.
    • Gingersnaps: use homemade or store-bought, as we do for our fabulous Sweet Potato Gingersnap Pie, which also has condensed milk 😉

    Related recipes you might like:

    • Pumpkin Whoopie Pies
    • Easy Pumpkin Trifle
    • Sweet Potato Pie with Condensed Milk
    • Maple Pumpkin Cheesecake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    White plate with bitten slice of pumpkin pie, fork with bite beside it

    Pumpkin Pie with Graham Cracker Crust

    ★★★★★

    4.9 from 21 reviews

    Print Recipe
    Save Recipe Recipe Saved

    I can't say enough good things about this simple and delicious pumpkin pie. It has a graham cracker crust and a dead easy to make filling, so it can even be a last-minute dessert for your holiday table! It keeps well and it also disappears quickly.

    • Total Time: 2 hours 5 minutes
    • Yield: 8 slices

    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 heavy cream, at room temperature
    • ½ cup sour cream, at room temperature
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • Pinch of grated nutmeg
    • Pinch of cloves and/or allspice 
    • OR use 1 ½ teaspoons pumpkin spice mix (instead of the cinnamon, ginger, nutmeg, and cloves or allspice)
    • ¼ teaspoon of salt
    • 1 teaspoon vanilla extract or paste

    For the whipped cream:

    • 1 cup double, heavy, or whipping cream
    • 1 ½ tablespoons sour cream or cream cheese
    • 3 tablespoons powdered sugar

    Instructions

    1. Turn on the oven at 350°F/180°C

    For the crust:

    1. Combine ground cookies with sugar in a medium bowl.
    2. Add the melted butter and stir until it looks like wet sand.
    3. Pat on a 9-inch pie plate (24cm) covering bottom and sides. Begin pressing at the angle where the bottom meets the side, press up the sides, and finally cover the bottom. 
    4. Refrigerate while making the filling.

    For the pumpkin filling:

    1. Mix the pumpkin puree with sugar in a large bowl. 
    2. Add 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. 
    3. Add sour cream and cream (liquid, straight from the container) and mix well. Do not beat the mixture but integrate it well. 
    4. Add spices, vanilla, and salt, and mix until smooth and creamy.
    5. Pour batter into the prepared pan.
    6. Bake for about 40 minutes or until it's *almost* firm in the center. It should still jiggle a little. 
    7. Let cool completely on a wire rack, cover it with plastic wrap, and refrigerate for several hours (or up to 2 days) before serving. 
    8. Serve with a dollop of whipped cream dusted with cinnamon.

    For the whipping cream:

    1. Beat cold cream with sour cream/cream cheese and powdered sugar in a medium bowl. 
    2. 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. 
    3. 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. 

    Notes

    Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. 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 are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

    Pumpkin - homemade or canned pumpkin puree, both work perfectly well. Don't use pumpkin pie filling, which is very different and not suited for this recipe.

    Sour cream - it adds a tanginess that balances the sweetness but doesn't stand out by itself. You can substitute mascarpone if that's all you can get.

    Cream - heavy, whipping or double, they all work. I use heavy cream mostly when baking because it adds richness to the baked goods and is great for making whipped toppings. 

    Sugar - light or dark brown sugar is the best choice, but you can substitute white if that's all you have.

    Eggs - use fresh, large eggs, grade A whenever possible.

    Spices - adjust to your or your family's personal flavor. Use the ones in the recipe, make your own pumpkin pie spice mix or use a store-bought one. As long as you and your family likes it, it's fine.

    Storing: it keeps well at room temperature the day it's made, and before you add the whipped cream if you're using it. Otherwise, keep it in the fridge and cover it to prevent it from drying out quickly.

    Freezing: it can be frozen, and do it without the cream on top is better. Defrost in the fridge (I take it out the day before). 

    • Author: Paula Montenegro
    • Prep Time: 25 minutes
    • Cooling time: 60 minutes
    • Cook Time: 40 minutes
    • Category: Pies & Tarts
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: ⅛
    • Calories: 356
    • Sugar: 22.1 g
    • Sodium: 167.5 mg
    • Fat: 25.3 g
    • Carbohydrates: 29.6 g
    • Fiber: 2.1 g
    • Protein: 4.6 g
    • Cholesterol: 135.5 mg

    Keywords: pumpkin pie

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Pies & Tarts

    • Linzer Tart Recipe
    • Bourbon Pecan Tart
    • Pumpkin Dump Cake
    • Chocolate Bourbon Pecan Pie

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Daughter of a Bakerman says

      November 24, 2022 at 2:04 am

      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.

      Reply
      • Paula Montenegro says

        November 24, 2022 at 7:02 am

        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!

        Reply
    2. Lea says

      October 09, 2022 at 6:52 pm

      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!

      ★★★★★

      Reply
      • Paula Montenegro says

        October 10, 2022 at 5:33 am

        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.

        Reply
    3. Mariah says

      October 07, 2022 at 5:43 am

      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

      ★★★★★

      Reply
      • Paula Montenegro says

        October 07, 2022 at 5:47 am

        SO happy to hear this Mariah! We also love it here. It's our favorite holiday pumpkin pie. Have a great week.

        Reply
    4. Erika says

      December 01, 2021 at 11:20 am

      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.

      ★★★★★

      Reply
      • Paula Montenegro says

        December 02, 2021 at 5:16 pm

        Thanks SO much for this comment Erika! I'm happy it turned out so well. Happy holidays!

        Reply
    5. Silvia says

      November 28, 2021 at 8:54 pm

      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!

      ★★★★★

      Reply
      • Paula Montenegro says

        November 28, 2021 at 9:38 pm

        Happy holidays to you too Silvia! So glad to hear the pie turned out well.

        Reply
    6. Silvana says

      November 27, 2021 at 9:27 am

      The crust was too thick. Next time I will use only 1 cup of graham crackers.

      ★★★

      Reply
    7. Sherry says

      November 25, 2021 at 7:58 pm

      1st time making this pumpkin pie and it was wonderful! Not a piece left. Consistency was perfect. So delicious. Thank you!

      ★★★★★

      Reply
      • Paula Montenegro says

        November 25, 2021 at 8:19 pm

        So happy you liked it Sherry! Happy holidays!

        Reply
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