Pumpkin Pie with Graham Cracker Crust

A slice of pumpkin pie topped with whipped cream.

5 from 1 vote

Pumpkin Pie with Graham Cracker Crust

Rich and creamy pumpkin pie baked in a homemade graham cracker crust. This is perfect for Thanksgiving or Friendsgiving!

Prep Time30

Cook Time1 15

Total Time1 45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 544kcal

Author: Ella Gilbert

Equipment

1 9" pie plate

Ingredients

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

Whipped Cream

1 cup heavy cream

Metric - US Customary

Instructions

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 brown.
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.

Whipped Cream

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

Video

Notes

My recipes have been developed and tested in metric grams and cups. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.

Graham Cracker Crust: feel free to use a store bought graham cracker crust.

Pie Dish: This recipe uses a regular 9"-pie dish, but you can also use a deep dish if that's all you have! Depending on the size of your dish, you may have some leftover pie filling so be careful when pouring it into the pie crust.

Storage: Cover leftovers tightly and keep in the fridge for up to 5 days.

Nutrition