Pumpkin Pie With Graham Cracker Crust Recipe

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

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5 from 14 votes

Pumpkin Pie With Graham Cracker Crust Recipe

Pumpkin Pie with Graham Cracker Crust is a deliciously quick and easy twist on a classic. Everyone will want seconds!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: slices

Author: Kristyn Merkley

Ingredients

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.

Video

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.

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