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Pumpkin Pie with Graham Cracker Crust is a deliciously quick and easy twist on a classic. Everyone will want seconds!
Pumpkin Pie with Graham Cracker Crust is a tasty variation and a perfect pumpkin pairing. If you need more pumpkin in your life (don’t we all), try our delicious Pumpkin Brownies, Pumpkin Beignets, and Pumpkin Cinnamon Rolls – or my classic Pumpkin Roll!
Which do you prefer?
Pumpkin pie is a classic!! But there are so many ways to change it up – especially the crust.
I admit I can be a crust snob. If it’s not homemade, or from Costco, I tend to just scrape out the filling and leave the crust behind. However, I never have that problem with this Pumpkin Pie recipe because I LOVE grahram cracker crust.
Pumpkin Pie with Graham Cracker Crust combines the best of both worlds into one perfect dessert (it’s a Thanksgiving must!)
Whether you like classic Pumpkin Pie with our standard pie crust, Crustless Pumpkin Pie or graham cracker crust – you can’t go wrong.
Just top it off with a dollop of Whipped Cream and you have the perfect pie.
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.
homemade whipped cream
While the pie is baking, prepare Homemade Whipped Cream.
PREP. 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.
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.
Graham Cracker Crust Tips
Crumb texture. The easiest way I have found to create an even texture of fine crumbs is to use a food processor. Pulse them until they reach a sand-like consistency. Don’t over-pulse, otherwise, you’ll end up with graham cracker flour.
If you don’t have a food processor, use a blender or a rolling pin and smash them up in a Ziploc bag.
Firm. Be sure to firmly press the crust into the pie plate.
Storing. 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.
Recipe Tips
Make your own pumpkin pie spice blend by combining 4 teaspoon cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon ground cloves, and 2 teaspoons ground ginger.
Adjust the spice amounts according to your desired flavor. Use this blend in any recipe calling for pumpkin pie spice. Extra spice can be kept in an airtight container.
Pumpkin. Use a can of pumpkin puree, not pumpkin pie filling.
Topping Suggestions:
Check out this Homemade Whipping Cream post for tips and tricks to make the best pie topping.
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.
Storing Info
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.
To FREEZE, wrap the whole pie tightly with plastic wrap and again with aluminum foil. It will keep in the freezer for 1-2 months.
Thaw. 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.
For more Favorite Pies:
Pumpkin Pie With Graham Cracker Crust Recipe
Ingredients
For the Crust
- 1½ cups finely ground graham cracker crumbs
- ⅓ cup white sugar
- 6 tbsp 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 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, how much cream. Thanks sandy
Do you put heavy cream in the pie ingredients? It said in the instructions but not in the ingredient list . The only heavy cream is in the whipped topping ingredients if so, how much do I use.
Can I use evaporated milk or half. And half . Looks delicious. Thanks. Sandy
It says to mix in heavy cream with the sour cream.. how much heavy cream?
I agree! The recipe doesn’t mention heavy cream for the filling, yet the instructions say to add it in with the sour cream. How much heavy cream? Kristyn, please clarify!
The graham cracker flavor compliments the pumpkin filling so well! I actually prefer this to the classic version!
So happy to hear that! It’s such a yummy combo!
The instructions say to mix the pumpkin filling with both sour cream and heavy cream, but the recipe does not say how much heavy cream to use in the pie. Can you clarify?
I actually prefer it now with graham cracker crust!! It’s so good.