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 (without evaporated milk), making it a last-minute dessert for your holiday table! It keeps well and disappears quickly, especially when served with a mound of whipped cream.
Easy holiday pie
In search of a last-minute pumpkin dessert, I ended up with this amazing pumpkin pie in a graham cracker crust that was incredibly easy to put together and yummy.
The flavors are balanced. It's not too sweet or spiced, just right, and different from the classic pumpkin pie as it doesn't use evaporated milk.
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, this easy crumb version is a time saver and qualifies as a winner. We also use it for the baked pumpkin custard pie and the no-bake pumpkin mousse pie.
Step-by-step VIDEO
Do you want to see the step-by-step to make this pie? I posted an easy and short tutorial to make this pumpkin pie on YouTube.
- 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.
What our readers say:
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). (Erica)
My first time making a pumpkin pie and I think it came out wonderful. The flavor was incredible! (Mariah)
1st time making this pumpkin pie and it was wonderful! Not a piece left. Consistency was perfect. So delicious. Thank you! (Sherry)
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. For the crust and the filling.
- 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 extract.
- Graham crackers: use store-bought or make homemade graham crackers.
- Unsalted butter.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Crust
You simply mix them together with a spatula until the mixture resembles wet sand.
Filling
The filling comes together quickly, so you need to have them measured and ready.
Variations & substitutions
- Sugar: use white granulated sugar instead of brown sugar. 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. Or use a regular pie crust.
- Gingersnaps: use homemade or store-bought cookies for the 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.
Easy crumb crust
Graham crackers are traditional cookies found mostly in the US with honey and an earthy, sweet flavor. You can buy them at the store, or make homemade graham crackers.
You can use a store-bought graham cracker crust.
- Graham cracker crumbs: simply process the cookies 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.
Press it
Start with the sides and angle where they meet the bottom and work toward the center.
It might be irregular in places or the rim, and that is fine. Do the best you can and don't leave clear spots.
Chill it
The final crumb crust needs to chill in the fridge while you make the filling.
It will firm up the butter and hold everything together better when we add the filling. We don't bake it for this recipe.
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.
Vintage Kitchen Tip
Make sure the ingredients are at room temperature, as that will ensure they integrate well and create a smooth filling without beating or overmixing.
Pumpkin filling
The puree is mixed with brown sugar. 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.
Sour cream
The cream and sour cream are added and whisked until completely smooth and creamy. There should be no white streaks.
Don't beat it! Use a hand whisk.
Flavorings
The spices, salt and vanilla are added at the end. Stir to combine well but don't beat the mixture.
Fill the pan
The filling will almost reach the rim of the pie plate. It should not overflow the end of the crust.
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.
Preheat the oven
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
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.
Related recipes you might like:
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Easy Pumpkin Pie (with graham crust)
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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 sour cream, at room temperature
- ½ cup heavy cream, at room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch grated nutmeg
- pinch ground allspice, ground cloves or both
- 1 ½ teaspoons pumpkin spice mix, INSTEAD of the cinnamon, ginger, nutmeg, and cloves or allspice
- 1 teaspoon vanilla extract, or ¾ teaspoon vanilla paste
- ¼ teaspoon salt
For the whipped cream:
- 1 cup heavy cream, or heavy whipping cream
- 1 ½ tablespoons cream cheese
- 3 tablespoons powdered sugar
Instructions
- Turn on the oven at 350°F (180°C).
For the crust:
- Combine 1 ¾ cups ground graham crackers with 2 tablespoons brown sugar in a medium bowl.
- Add 8 tablespoons unsalted butter, melted and stir until it looks like wet sand.
- Pat on a 9-inch pie plate (24cm) covering bottom and sides. Begin pressing at the sides and angle where the bottom meets the side and then press to cover the bottom.
- Refrigerate while making the filling.
For the pumpkin filling:
- Mix 1 pound pumpkin puree with ½ cup brown sugar in a large bowl.
- Add 3 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.
- Add ½ cup heavy cream and ½ cup sour cream (straight from the container) and mix well. Do not beat the mixture, but integrate it well.
- Add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, pinch grated nutmeg, pinch ground allspice OR 1 ½ teaspoons pumpkin spice mix.
- Add 1 teaspoon vanilla extract and ¼ teaspoon salt, and mix until smooth and creamy. Pour batter into the prepared crumb crust.
- Bake for about 40 minutes or until it's *almost* firm in the center. It should still jiggle a little.
- Let cool completely on a wire rack, cover it with plastic wrap, and refrigerate for several hours (or up to 2 days) before serving.
- Serve with whipped cream dusted with cinnamon.
For the whipping cream:
- Beat 1 cup heavy cream, cold with 1 ½ tablespoons cream cheese and 3 tablespoons powdered sugar in a medium bowl.
- 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.
- 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.
Silvana says
The crust was too thick. Next time I will use only 1 cup of graham crackers.
Sherry says
1st time making this pumpkin pie and it was wonderful! Not a piece left. Consistency was perfect. So delicious. Thank you!
Paula Montenegro says
So happy you liked it Sherry! Happy holidays!
Sarah McLaughlin says
I am going to make this for the first time for Thanksgiving. The recipe calls for 1 pound of pumpkin puree. How much is that? I plan to make my own pumpkin puree with two small pie pumpkins. Will that be enough puree?
Paula Montenegro says
Hi Sarah! A pound of pumpkin puree is about 2 cups. I think you'll have enough puree from 2 small pie pumpkins. I bake large ones and get 5 cups of puree, sometimes more. As a guide, with two cups of chopped or cubed raw pumpkin you get about 1 cup of puree.
Mar says
I made a test run yesterday to serve something different at Thanksgiving and it disappeared! My family loved it!! I added some sugar to the crust and the filling was perfect. Delicious and different from the pie I’ve been making for years with evaporated milk. I think this is a keeper.
Paula Montenegro says
So happy to hear that Mar! Have a great holiday season.
Paula Montenegro says
Thanks Macarena! So glad you like the pumpkin pie. If you ever want to make homemade crust, there are several recipes with step-by-step videos on this blog that might make it easier. Enjoy the week.
Jen says
Didn't notice any vanilla extract (in the filling) listed under the ingredients although it was mentioned in the introduction and shown in the photo. Was this an oversight? There's also no sugar (in the graham cracker crust). Is the filling sweet enough to compensate for the absence of sugar in the crust? Looking forward to making this once I have all the details sorted out.
Paula Montenegro says
Hi Jen! The vanilla was an oversight and I added it, thanks for the heads-up. As for the sugar in the crust, I don't add it in general, and I like the balance with the filling. But if you like sweeter desserts or feel you need more for this pie crust, by all means, add some sugar to the cookie mixture, 2 to 4 tablespoons. You might need to adjust the amount of butter to achieve the right consistency and not have dry spots.
Also, you can add a few extra tablespoons of brown sugar or maple syrup to the filling. Happy baking!
Elsje says
Extremely easy and super delicious. I did not have sour cream so I used yoghurt instead, worked fine.
Paula Montenegro says
Happy to hear it worked out well Elsje! And thanks for the yogurt tip. Have a great week.
Janelle Morales says
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!
Paula Montenegro says
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.
Beth says
What measurement of pumpkin pie spice did you use vs the separate spices listed. In recipe?
Paula Montenegro says
Hi Beth! Use 1 1/2 teaspoons of pumpkin spice mix. You can use more (1/4 to 1/2 a teaspoon) if you want a more heavily spiced pie. Happy baking!
Megan says
At several points you say cream cheese. Do you mean the sour cream?
Paula Montenegro says
Hi Megan, yes, sour cream is used only, it was a typo and I corrected it. Thanks for the heads up.
Christy says
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 🙂
Paula Montenegro says
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!
Chef Dennis says
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!
Connie says
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.
Chandice Probst says
The only way to have pumpkin pie in my opinion is with the graham cracker crust… Love this recipe! Classic with just a little twist...
Amanda says
This pumpkin pie is so delicious! The filling had the perfect creamy texture, and I love the subtle tang from the sour cream. The graham cracker crust was a fun twist too. Fabulous!
Marisa F. Stewart says
I can't believe how easy this is to make. This is definitely the recipe we'll be making for Thanksgiving. Instead of the graham cracker crust I believe I'll use the gingersnaps. Our family loves pumpkin pie so I'll be making two.
Leslie says
This recipe look SO easy! I love the graham cracker crust idea with pumpin pie! Great recipe!
Kushigalu says
Wow. What a great recipe to try this holiday season. Love the flavors here, plus how simple it is to make. Thanks for sharing
Beth says
I can't remember the last time I made a graham cracker crust, but what a perfect base for this simple pie. And I agree with you that pie right out of the refrigerator has so much less flavor!
FOODHEAL says
This pumpkin pie looks soft with moist, I can imagine the crunchy crust, and then the creamy look awesomely creamy to drive this pie home...
angiesrecipes says
This looks phenomenal! I want a slice, Paula.
Paula Montenegro says
Thanks Angie!