Pumpkin Pie with Graham Cracker Crust

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.

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.

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 😉

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.

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.

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.

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.

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.

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Pumpkin Pie with Graham Cracker Crust

★★★★★ 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

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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.

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Ingredients

Scale 1x2x3x

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

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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. 

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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

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.