Pumpkin Pie with Graham Cracker Crust

While I love a classic pumpkin custard pie with a regular pie crust, it's fun to mix it up with this pumpkin pie with a graham cracker crust! If you aren't a fan of making pie dough or you prefer the taste of a graham cracker crust, then this is the recipe for you.

With the same creamy and indulgent pumpkin pie filling, this recipe can easily be made in just 2 bowls and you don't need a mixer. I've topped my pumpkin pie with homemade whipped cream and graham cracker crumbs!

This pumpkin pie is perfect for Thanksgiving dinner, Friendsgiving or a party during the holiday season! Plus, I'm using simple ingredients to make this easy pumpkin pie recipe.

If you're a pumpkin lover like me, you have to try this pumpkin walnut bread, pumpkin white chocolate chip cookies and pumpkin pie smoothie! Or if you're looking for a no bake recipe, try my no bake pumpkin cheesecake bars!

Ingredients Needed

• Canned Pumpkin: make sure you're using 100% pumpkin and not pumpkin pie filling. Pumpkin pie filling already has sugar added to it!
• Sour Cream: this is going to give the pie lots of flavor. I've also tested it with creme fraiche and it works.
• Spices: I've used a combination of cinnamon, nutmeg, ginger, cloves and a pinch of black pepper! Think of this as a slightly spicy version of pumpkin pie spice.
• Eggs: like a traditional pumpkin pie, I'm using a custard base so it uses eggs.
• Graham Crackers: You'll need 12 sheets of graham crackers. If you're based in the UK you can use digestive biscuits, but I've found that digestive biscuits are much more buttery than graham crackers so you might need to decrease the amount of melted butter.
• Unsalted Butter: melted butter is going to help bind the graham cracker crumbs with the other crust ingredients.

See the recipe card for full information on ingredients and quantities.

Step by Step Instructions

Step 1: Start by making the graham cracker crust. Preheat the oven to 350ºFahrenheit. Mix your crushed graham cracker crumbs with the melted butter, light brown sugar, salt and cinnamon. Mix in a large bowl, making sure the crumbs are evenly moist.

Step 2: Pour into your 9-inch pie dish. Use the bottom of a measuring cup to press the crumbs into the sides and bottom. I also like to use the back of a spoon to round out the 'corner' of the pie crust (where the bottom and the sides meet). This is a tip I picked up from Sally's Baking Addiction! Bake in the preheated oven for 8-9 minutes, then remove from the oven to cool.

Step 3: In a large bowl with a whisk, whisk the eggs with the granulated sugar, light brown sugar and vanilla extract.

Step 4: Add in the pumpkin puree, spices and salt. Mix until smooth.

Step 5: Pour in the heavy cream and sour cream, and mix until smooth.

Step 6: Pour the pumpkin filling into the graham cracker crust, filling to the top. Note, depending on your pie dish you might have some leftover filling! Bake in the oven preheated to 350ºFahrenheit for 45 minutes. Turn off the oven when the edges have slightly puffed and set but the middle is still jiggly. Use the handle of a spoon to wedge the oven door open and let it cool completely in there (this helps prevent any cracks!)

Expert Tips & Tricks

• Pie Dish Size: You can use a regular pie dish or a deep-dish pie plate. If you use a regular pie dish, you might have some leftover pumpkin pie filling so please keep that in mind!
• Covering Edges: I recommend covering the edges of the pie dish with aluminum foil at about the 30-minute mark, otherwise, you will burn the graham crack crust edges.
• Graham Cracker Crumbs: I used a food processor to crush the graham crackers, but if you don't have one (or can't be bothered to take it out because I've definitely been there) you can crush them in a ziploc bag! Place the graham cracker sheets in the bag and use a rolling pin to crush into fine crumbs. I recommend placing the ziploc bag into another ziploc bag before crushing, because I find the bags tend to get holes in them when crushing them.
• Prevent Cracking: I recommend turning the oven off as soon as the edges have set but the middle is still jiggly. Then, crack the oven door open and keep it open by using the handle of a spoon. This lets the pumpkin pie cool down slowly, and you're less likely to have cracks! Worst case if you do have cracks, just cover them with homemade whipped cream or homemade marshmallow fluff.
• Traditional Pumpkin Pie: If you want to make a classic pumpkin pie then check out this pumpkin custard pie! It's the same filling but with a traditional pie crust. Or try my brown butter pumpkin pie!

Pumpkin Pie Questions 🥧

Storage

Keep the cooled pumpkin pie covered in the fridge for up to 4 days. I don't recommend adding the whipped cream until ready to serve.