Pumpkin Pie With Graham Cracker Crust

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!

A slice of pumpkin pie with graham cracker crust topped with whipped cream.

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.

Whisking the pumpkin filling for pumpkin pie with graham cracker crust.

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 for pie topping.

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.

Pouring the pumpkin pie filling into the graham cracker crust.

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. 

Pumpkin pie with graham cracker crust recipe ready to be baked.

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. 

Baked pumpkin pie with graham cracker crust.

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. 

A close up of a slice of pumpkin pie with graham cracker crust topped with whipped cream.

For more Favorite Pies:

Pumpkin Pie With Graham Cracker Crust Recipe

5 from 14 votes
Pumpkin Pie with Graham Cracker Crust is a deliciously quick and easy twist on a classic. Everyone will want seconds!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 274 kcal
Author Lil’ Luna

Ingredients

For the Crust

  • cups finely ground graham cracker crumbs
  • 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
  • tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Whipped Cream

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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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

    1. It says to add eggs and heavy whipping cream for the filling but the only heavy whipping cream I see in the recipe is for the topping…please help!

  1. 5 stars
    This was such a nice twist on a classic. I am not great with traditional pie crusts 🤦🏽‍♀️so this was a great alternative! Thank you

  2. 5 stars
    Pumpkin & graham cracker is the best combination!! This pie is the creamiest!! My extended family always asks for it!

  3. 5 stars
    Traditional crust pumpkin is my favorite but this is a great second choice when I want to change things up a bit. The cracker crust turned out great and was overall a delicious pie.

  4. 5 stars
    Graham cracker crusts are my favorite!! This pumpkin pie is the creamiest pie ever & it is so delicious!! My in-laws love it!

  5. 5 stars
    Love this less traditional way to make a pumpkin pie. The graham cracker crust is always a hit and sooo easy to make!

  6. 5 stars
    I actually love the graham cracker crust on this pumpkin pie. It’s much easier and faster to make than traditional pumpkin pie crust and my family all likes it better. This recipe is a keeper for the holidays!

      1. 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?

    1. 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!