Pumpkin Pie with Graham Cracker Crust

Easy graham cracker crust

This is a simple cookie crumb crust, similar to the one we make for the classic Sour Cream Cheesecake.

• Graham crackers are traditional cookies found mostly in the US that have a honey earthy sweet flavor. They are amazing, and you can find links to homemade graham crackers in this post.
• Variation: use gingersnaps, homemade or store-bought, like we use for our fabulous Sweet Potato Gingersnap Pie, that also has condensed milk 😉
• Store-bought: if in a hurry, you can always use a graham cracker pie shell from the grocery store.

How to make the crust?

• Graham cracker 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.
• 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 that you stir together and pat on the pan. Super easy, right?
• If you need more details and images on how to make it, there's a homemade graham cracker crust post in this blog with images and a video.

Should you bake a graham cracker crust before filling?

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

• Baked: there's no need to pre-bake the crust if you're adding a filling that will be baked, like is the case with this pumpkin pie filling.
• No-bake: I always recommend baking it for 10 minutes if you don't bake the filling so the crust holds better if it's removed from the pan and when you cut it.

Pumpkin filling ingredients

I love this pumpkin pie because the flavors are balanced. Not too sweet, not too spiced, just right.

As you can see in the image below, the ingredients are simple and easily available. That said, you have options:

• 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.
• 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.
• Vanilla - I like to use pure vanilla extract or paste. It mellows out the spices and adds a great overall sweet flavor to this dessert.

Easy steps

This is really a super easy pumpkin pie filling! Just mix the ingredients and that's it. A hand mixer or whisk and a bowl is 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, no chunky pieces of pumpkin or spices not evenly spread. Apart from that, there's not much more to say.
• Don't over beat 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 extra 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 what we want in a cheesecake.

Serving

This pie can be eaten at room temperature or somewhat cold. I don't recommend it straight from the fridge as I feel 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 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.

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 the whipped cream too much) to prevent it from drying out quickly. I use plastic wrap, but you can use aluminum foil or some sort of pie container with a lid that fits in your fridge.
• Freezing: it can be frozen, and do so without 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.