This pumpkin pie with graham cracker crust is perfect for Thanksgiving! A rich and creamy pumpkin pie filling is baked in a buttery graham cracker crust, the best flavor combination!
While I love a classic pumpkin 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.
Why you'll love this recipe!
- Traditional Pumpkin Pie Filling: this indulgent and rich pumpkin pie filling is packed with flavor! I've added a bit of sour cream to add richness and tons of spices.
- Easy Graham Cracker Crust: this classic graham cracker crust pairs perfectly with the pumpkin! I've got a simple homemade recipe, but you can use a store-bought graham cracker crust too.
- No Fancy Equipment: you'll just need two bowls to make the crust and filling, no need to bring out a heavy stand mixer or electric mixer.
- Make Ahead of Time: this dessert is perfect for holiday parties since you can make it the day before, no need to rush to make dessert when you have company over!
- 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.
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 whipped cream.
- Traditional Pumpkin Pie: If you want to make a classic pumpkin pie then check out this pumpkin pie recipe! It's the same filling but with a traditional pie crust.
Frequently Asked Questions
Baking the pie crust for just under 10 minutes is going to help firm up the bottom, preventing it from going soggy.
Pumpkin pies usually crack because they've been overbaked or they've been cooled too quickly. I recommend checking in on the pie at around 35-40 minutes. The edges should have set but the middle will still jiggle. You can always cover the top of the pie with whipped cream if it cracks!
Yes, once the pumpkin pie has cooled completely I recommend chilling it in the fridge for a few hours before serving.
Yes, feel free to swap out my pie crust recipe for a ready made graham cracker crust that you can buy at the grocery store.
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.
Try these Thanksgiving desserts next!
Pumpkin Pie with Graham Cracker Crust
- 1 9" pie plate
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs from 12 graham cracker sheets
- 6 tablespoons unsalted butter melted
- pinch salt
- 4 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
Pumpkin Pie Filling
- 3 large eggs room temperature
- ½ cup light brown sugar
- ½ cup white sugar
- 15 oz pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- pinch ground black pepper
- 1 teaspoon kosher salt
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 cup heavy cream
Make Graham Cracker Crust
- Preheat your oven to 350℉/175℃. Pulse the graham cracker sheets in a food processor until you have fine crumbs.1 ½ cups graham cracker crumbs
- Mix the graham cracker crumbs with the melted butter, pinch of salt, light brown sugar and ground cinnamon. Stir until the crumbs are evenly moist.6 tablespoons unsalted butter, pinch salt, 4 tablespoons light brown sugar, ½ teaspoon ground cinnamon
- Pour the graham cracker crumbs into a 9-inch pie dish (deep dish or regular!). Use the bottom of a measuring cup to press the crumbs into the bottom and sides of the dish. Use the back of a small spoon to help create a kind of corner, where the edge and bottom of the dish meets. This creates a rounded edge and it'll be easier to slice!
- Bake in the preheated oven for 8-9 minutes. Remove from the oven and let cool slightly.
Make Pie Filling
- Keep the oven at 350℉/175℃ with a rack in the center of the oven.
- Whisk together the eggs, sugars and vanilla. Add the pumpkin puree, spices and salt. Whisk in your sour cream, and heavy cream.3 large eggs, ½ cup light brown sugar, ½ cup white sugar, 15 oz pumpkin puree, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, pinch ground black pepper, 1 teaspoon kosher salt, 1 cup heavy cream, ⅓ cup sour cream
- Pour the filling into the crust. Tap on the counter to get rid of any air bubbles. Depending on the size of your dish you might have some leftover pie filling so keep that in mind!
- After 25-30 minutes, check on the pie. If the edges are looking brown I recommend placing aluminum foil on the edges so they don't born.
- Bake for 45 minutes and check it, the filling should be puffed but the edges should have set. You may need another 5 or 10 minutes! Note, depending on your oven you may need less time so keep an eye on it!
- Open the oven door and keep it open a crack with the handle of a wooden spoon. This helps it cool down slowly so it is less likely to crack.
- Once completely cool, take out of the now cold oven and let chill in the fridge for 2 hours before enjoying.
- In a stand mixer fitted with the whisk attachment, or in a bowl with a hand mixer, whisk the heavy cream until you have stiff peaks. Dollop on top of the pie or on each individual slice. I also sprinkled over some crushed graham crackers on top!1 cup heavy cream