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Homepage Ā» Pies & Tarts Ā» Pumpkin Pie with Graham Cracker Crust

Published: Oct 1, 2020 Ā· Modified: Oct 28, 2020 by Paula Montenegro Ā· We generate income from ads and affiliate links Ā· 19 Comments

Pumpkin Pie with Graham Cracker Crust

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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. 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.

Table of Contents show
Graham cracker crust
Filling ingredients
Easy steps
Serving
Storing
Pumpkin Pie with Graham Cracker Crust
Ingredients
A single slice of pumpkin pie with cream on top on a white plate, a fork with a bit beside it

In search of a last minute pumpkin dessert I came up with this pumpkin pie. It turned out to be a total winner, bringing raves from everyone!

The fact that the crust is made with cookies and the filling comes together in a few minutes takes it to the top of the list for Thanksgiving and fall parties and gatherings.

Partial view of a whole pumpkin pie topped with whipped cream

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, similar to crust we use for our fabulous Sweet Potato Gingersnap Pie, it has condensed milk šŸ˜‰
Graham cracker cookie crust being patted in a glass pie dish, white surface

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 and canned, both work perfectly well.
  • Sour cream - it adds a tanginess that balances the sweetness but doesn't stand out by itself.
  • Cream - heavy, whipping or double, they all work.
  • Sugar - brown is really the best choice, but you can substitute white if that's all you have.
  • Spices - adjust to your or your family's personal flavor. Use the ones in the recipe of a store-bought version.
White surface with bowls containing ingredients for pumpkin pie with sour cream and brown sugar

Easy steps

This is really a super easy pumpkin pie filling! Just mix the ingredients and that's it. A hand 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. Just 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 overbeat, or even beat at all. We don't need extra air and the filling puffing up too much. It will rise a bit, and that's normal, but we want it to stay creamy, sort of what we want in a cheesecake also.

  • Sour cream and cream added to pumpkin mixture in transparent bowl, a hand whisk inside
    Cream and cheese added to pumpkin and eggs
  • Adding brown sugar to pumpkin mixture in a glass bowl, a whisk inside
    Adding brown sugar
  • Vanilla and spices added to pumpkin batter, a wire whisk inside
    Spices and vanilla are added to the batter
  • Whole unbaked pumpkin pie in glass dish on beige surface
    Pie ready to be baked
Top view of whole pumpkin pie with cream on top on a glass dish. White cloth and surface

Serving

This pie can be eaten at room temperature or somewhat cold. I don't recommend it right from the fridge as I feel the flavors are a bit lost when very cold. But most of you already know how you like your pumpkin pie, 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.

White plates with pumpkin pie slices, rest of pie in glass dish on white cloth and table

Storing

It keeps well at room temperature the day it's made, and before you add the whipped cream if you're using it.

Keep it in the fridge and cover it to prevent it from drying out quickly.

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.

Close-up of eaten pumpkin pie slice, cream on top, tip of silver fork showing

Other pumpkin recipes you might like:

Easy Pumpkin Bread
Pumpkin Whoopie Pies
Apple Pumpkin Crumb Cake

Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

If you like the recipes in this blog, consider subscribing and getting all new posts by email. As a thank you, we'll also send you a FREE recipe e-book and our Guide to Freezer Baking!

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

Pumpkin Pie with Graham Cracker Crust

ā˜…ā˜…ā˜…ā˜…ā˜… 5 from 12 reviews
  • Author: Paula Montenegro
  • Prep Time: 25
  • Cook Time: 55
  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices 1x
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: American
Print Recipe
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Description

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.


Ingredients

Scale

For the cookie crust:

  • 1 ½ cups (200g) ground graham crackers
  • 6 tablespoons (90g) unsalted butter, melted

For the filling:

  • 1 pound (450g) pumpkin puree
  • ½ cup (100g) brown sugar 
  • 3 eggs, at room t°
  • ½ cup 120g) cream (double or whipping), at room t°
  • ½ cup (120g) sour cream, at room t°
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch of grated nutmeg
  • Pinch of cloves and/or allspice 
  • ¼ teaspoon of salt

For the whipped cream:

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

Instructions

Turn on the oven at 350°F/180°C

For the crust:

  1. Mix ground cookies with melted butter until it looks like wet sand.
  2. Pat on the bottom and up sides of a 9-inch (24cm) pie dish. Begin pressing tightly at the angle where the bottom meets the side, then press the sides and finally the bottom. 
  3. Bake for 10 minutes and reserve.

For the filling:

  1. In a bowl mix pumpkin puree with sugar. 
  2. Add eggs one by one, mixing well each time.
  3. Add sour cream and cream (liquid, straight from the container) and mix well. But do not beat the mixture. 
  4. Add spices and salt and mix everything until smooth and creamy.
  5. Pour into the prepared pan.
  6. Bake for about 45 minutes, or until almost firm in the center. 
  7. Let cool on a metal rack and refrigerate for several hours (or up to 2 days) before serving. 
  8. Serve with whipped cream dusted with cinnamon.

For the whipping cream:

  1. In a large bowl beat cold cream with sour cream/cream cheese and powdered sugar. 
  2. I like the cream to be thick but soft, so I beat it to medium peaks. But you can go all the way like chantilly cream and beat it to firm peaks. 
  3. Be careful it doesn't curdle. That happens if it's over beaten. You might want to beat with an electric mixer until you're almost there and then end it by hand, with a whisk. 

Notes

  • Pumpkin - homemade and canned, both work perfectly well.
  • Sour cream - it adds a tanginess that balances the sweetness but doesn't stand out by itself.
  • Cream - heavy, whipping or double, they all work.
  • Sugar - brown is really the best choice, but you can substitute white if that's all you have.
  • Spices - adjust to your or your family's personal flavor. Use the ones in the recipe of a store-bought version.
  • Storing: it keeps well at room temperature the day it's made, and before you add the whipped cream if you're using it. 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). 

Keywords: pumpkin pie

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Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.
Previous Post: « Parker House Rolls (no-knead recipe!)
Next Post: Pumpkin Chocolate Chip Muffins »

Reader Interactions

Comments

  1. Janelle Morales says

    December 06, 2020 at 2:27 am

    Extremely delicious!!! I used store bought Graham cracker crust and made the filling (adding just a bit more brown sugar haha), and lots of pumpkin spice! It it amazing and simple! I didn't even use the ginger, nutmeg, or vanilla extract. I ate right out of the oven and I was in heaven!! But definitely will let the rest cool haha! Thank you so much!

    ★★★★★

    Reply
    • Paula Montenegro says

      December 06, 2020 at 7:54 am

      I'm so happy to hear that Janelle, and good to know it's great right out of the oven lol! Have a great week.

      Reply
  2. Megan says

    November 26, 2020 at 12:01 am

    At several points you say cream cheese. Do you mean the sour cream?

    Reply
    • Paula Montenegro says

      November 26, 2020 at 3:27 pm

      Hi Megan, yes, sour cream is used only, it was a typo and I corrected it. Thanks for the heads up.

      Reply
  3. Christy says

    November 25, 2020 at 9:03 pm

    Using store bought graham cracker crust and whipped cream topping. For your filling recipe above, ingredients say cream (double or whipping) and sour cream. But below the instructions say to add in cream cheese and liquid cream. Do we use cream cheese or not? And does liquid cream mean only the whipping cream or the sour cream too? I’m not an experienced baker šŸ™‚

    Reply
    • Paula Montenegro says

      November 26, 2020 at 3:25 pm

      Hi Christy! The cream is used liquid (straight from the container, as opposed to having to whip it first before adding it) and it can be whipping cream, double or heavy cream. The sour cream is used not cream cheese (I rewrote that part of the recipe so it's more clear). Hope this helps!

      Reply
  4. Chef Dennis says

    November 16, 2020 at 10:16 am

    The only part of a pumpkin pie I don't like is the crust! I don't know why I never thought of making a graham cracker crust, its brilliant!

    ★★★★★

    Reply
  5. Connie says

    November 16, 2020 at 3:14 am

    Love making pumpkin pie for the holiday table. Everyone loves it! Plan to make it again this year but use the cookie crumb crust instead.

    ★★★★★

    Reply
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A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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