Pumpkin Pie With Graham Cracker Crust

Pumpkin Pie With Graham Cracker Crust Ingredients

Crust

• Graham Cracker Crumbs (1½ cups, finely ground): Creates a buttery, slightly sweet crust that complements the pumpkin filling.
• White Sugar (⅓ cup): Sweetens the crust and helps it hold together while baking.
• Butter (6 tablespoons, melted): Binds the crumbs together and creates a crisp, flavorful crust.

Filling

• Pumpkin Puree (1 pound): Provides the rich pumpkin flavor and creamy texture. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Brown Sugar (½ cup): Sweetens the filling while adding a hint of caramel flavor.
• Eggs (3, room temperature): Helps the filling set into a smooth, sliceable pie.
• Sour Cream (½ cup, room temperature): Adds richness and a slight tang while making the filling extra creamy.
• Heavy Cream (½ cup): Creates a silky texture and rich flavor.
• Pumpkin Pie Spice (1½ teaspoons): Adds the classic blend of warm fall spices. Or use Homemade Pumpkin Pie Spice.
• Vanilla Extract (1 teaspoon): Enhances the pumpkin and spice flavors.
• Salt (¼ teaspoon): Balances the sweetness and brings out all the flavors.

Whipped Cream

• Heavy Whipping Cream (1 cup): Whips into a light, fluffy topping that pairs perfectly with the pie.
• Powdered Sugar (2 tablespoons): Sweetens the whipped cream while keeping it smooth.
• Vanilla Extract (1 teaspoon): Adds subtle sweetness and flavor to the whipped cream.

How to Make Pumpkin Pie With Graham Cracker Crust

PIE CRUST. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well blended. Press this mixture evenly into a 9-inch pie plate. Bake at 375°F for 6-7 minutes and let cool completely (about 1 hour).

PREP. Preheat the oven to 350°F.

PUMPKIN PIE FILLING. Make the filling by mixing the pumpkin puree and sugar in a large bowl. Add eggs, one at a time, making sure to mix well after each egg. Mix in sour cream and heavy cream and incorporate well. Add pumpkin pie spice, vanilla, and salt. Mix until smooth.

BAKE. Pour into graham cracker crust pie pan. Bake for 45 minutes, or until firm in the middle.

WHIPPED CREAM. While the pie is baking, prepare Homemade Whipped Cream.

Place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill.

COMBINE. Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar, and vanilla to your bowl.

WHIP. Whether you are using the Kitchen-Aid or a hand mixer, start mixing on low speed, then increase to medium-high and mix until soft peaks form.

SERVE. Once the pie is done and cooled, top with whipped cream and sprinkle with cinnamon or Pumpkin Pie Spice right before serving.

Kristyn’s Recipe Tips

• Use room temperature eggs and sour cream so the filling mixes together smoothly.
• Do not overbake the pie. The center should still have a slight jiggle and will continue setting as it cools.
• Let the pie cool completely before slicing for the cleanest pieces.
• Chill your mixing bowl and beaters before making the whipped cream for the fluffiest results.
• For fine, even crumbs, pulse the graham crackers in a food processor until they resemble sand. Don’t overprocess or they’ll become too powdery. No food processor? Crush them in a zip-top bag with a rolling pin or use a blender instead.
• Other pie toppings perfect for Pumpkin Pie include a sprinkle of Sugared Pecans, a drizzle of Chocolate Sauce, White Fudge Sauce or Caramel Sauce, and chopped peanut brittle.

5 from 14 votes

Pumpkin Pie Recipe With Graham Cracker Crust

By: Kristyn Merkley

Pumpkin Pie with Graham Cracker Crust is creamy, spiced, and topped with homemade whipped cream for an easy twist on a classic.

Servings: 12 slices

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Video

Ingredients 

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For the Crust

• ▢ 1½ cups finely ground graham cracker crumbs
• ▢ ⅓ cup white sugar
• ▢ 6 tablespoons butter, melted

For the Filling

• ▢ 1 pound pumpkin puree
• ▢ ½ cup brown sugar
• ▢ 3 eggs, room temperature
• ▢ ½ cup sour cream, room temperature
• ▢ ½ cup heavy cream
• ▢ 1½ teaspoons pumpkin pie spice
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon salt

For the Whipped Cream

• ▢ 1 cup heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla extract

Instructions 

• In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well blended. Press this mixture evenly into a 9-inch pie plate. Bake at 375°F for 6-7 minutes and let cool completely (about 1 hour).
• Preheat the oven to 350°F.
• Make the filling by mixing the pumpkin puree and sugar in a large bowl.
• Add eggs, one at a time, making sure to mix well after each egg. Add sour cream and heavy cream and mix well.
• Add pumpkin pie spice, vanilla, and salt. Mix until smooth.
• Pour into graham cracker crust pie pan. Bake for 45 minutes, or until firm in the middle.
• While the pie is baking, prepare Homemade Whipped Cream.
• To get started, place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill.
• Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar, and vanilla to your bowl. Whether you are using the Kitchen-aid or a hand-mixer, start mixing on low speed then increase to medium-high and mix until soft peaks form.
• Once the pie is done and cooled, top with homemade whipped cream and sprinkle with cinnamon or pumpkin pie spice right before serving.

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Notes

Recipe Tips.

• Use room temperature eggs and sour cream so the filling mixes together smoothly.
• Do not overbake the pie. The center should still have a slight jiggle and will continue setting as it cools.
• Let the pie cool completely before slicing for the cleanest pieces.
• Chill your mixing bowl and beaters before making the whipped cream for the fluffiest results.
• For fine, even crumbs, pulse the graham crackers in a food processor until they resemble sand. Don’t overprocess or they’ll become too powdery. No food processor? Crush them in a zip-top bag with a rolling pin or use a blender instead.

Store baked pie. Allow the pie to cool completely before storing. Cover the whole pie loosely, or divide it into slices and store them in separate containers. It will keep in the fridge for 3-5 days. 

Freeze. Wrap the whole pie tightly with plastic wrap and again with aluminum foil. It will keep in the freezer for 1-2 months. If thawed on the counter, the pie filling will create extra condensation and can create a soggy crust. I suggest thawing it in the fridge overnight.  

Store the crust. The crust alone can be baked and stored, covered, in the fridge for 3 days or in the freezer for 3 months. Pre-baking the crust and letting it cool before adding in the pie filling will help it from getting soggy. 

Nutrition

Serving: 1slice, Calories: 274kcal, Carbohydrates: 28g, Protein: 3g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 84mg, Sodium: 191mg, Potassium: 159mg, Fiber: 1g, Sugar: 20g, Vitamin A: 6469IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first shared September, 2022.