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

Pumpkin Pie with Graham Cracker Crust

  • Author: Paula Montenegro
  • Prep Time: 25
  • Cooling time: 60 minutes
  • Cook Time: 55
  • Total Time: 2 hours 20 minutes
  • Yield: 8 slices 1x
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: American

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

Units Scale

For the cookie crust:

  • 1 1/2 cups ground graham crackers
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 1 pound pumpkin puree
  • 1/2 cup brown sugar
  • 3 eggs, at room temperature
  • 1/2 cup heavy cream, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of grated nutmeg
  • Pinch of cloves and/or allspice
  • OR use 1 1/2 teaspoons pumpkin spice mix (instead of the cinnamon, ginger, nutmeg, and cloves or allspice)
  • 1/4 teaspoon of salt
  • 1 teaspoon vanilla extract or paste

For the whipped cream:

  • 1 cup double, heavy, or whipping cream
  • 1 1/2 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. Mix ground cookies with melted butter until it looks like wet sand.
  2. Pat on the bottom and up sides of a 9-inch pie plate (24cm). Begin pressing firmly at the angle where the bottom meets the side, then press the sides and finally the bottom. 
  3. Refrigerate while making the filling.

For the filling:

  1. Mix pumpkin puree with sugar in a large bowl. 
  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, vanilla, and salt and mix everything until smooth and creamy.
  5. Pour batter into the prepared pan.
  6. Bake for about 45 minutes, or until almost firm in the center. 
  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.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. It's hard to over beat it 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). 

Keywords: pumpkin pie