This pumpkin pie recipe is a silky smooth blend of pumpkin puree and warm spices baked with a delicious homemade graham cracker crust. This simple but tasty dessert is a holiday staple that deserves to be at the center of your Thanksgiving table!
Looking for more pie recipes? Try this southern Sweet Potato Pie and Sage Browned Butter Pumpkin Pie with Spiced Meringue.
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Are you all prepping for thanksgiving dinner? I know that I am! I'm SO excited about this easy pumpkin pie recipe. Not only is it delicious, it's an easy recipe that can be made in advance.
It has a creamy pumpkin pie filling that's baked in a spiced easy graham cracker crust - then I topped it with a fluffy whipped cream topping that truly seals the deal on this favorite Fall pie!
I love a classic pumpkin pie with a traditional pie crust - but every now and then, I appreciate a baking shortcut. Especially when prepping a holiday meal. This Pumpkin pie with graham cracker crust is easier to make than a traditional pumpkin pie and gives this classic pumpkin dessert a tasty spin! Best part - no rolling pin needed.
Dare I say - you just might find that you prefer graham cracker crust over a regular pie crust!
With this homemade pumpkin pie recipe, you still get that creamy, luscious filling, and the aroma of baked pumpkin and fragrant spices wafting through your kitchen. Hungry yet? Grab a fork and pie plate and call dibs on your piece because once everyone gets a taste of this pumpkin pie, the whole family be clamoring for seconds!
Equipment Needed
- 9 Inch Pie Dish
- Electric Hand Mixer or Stand Mixer
- Large Mixing Bowl
- Food Processor
- Wire Rack (optional)
Ingredients
Graham Cracker Crust
- Graham cracker sheets: The main ingredient in your crust. This whole wheat cookie has cinnamon and honey flavors.
- Unsalted Butter: This is a binder for the crust. Melt it for easier mixing.
- Brown sugar: This adds sweetness but also structure to the graham cracker crust.
- Spices: A blend of ginger, cinnamon, and nutmeg makes the crust even more delectable. I love incorporating my favorite fall spices into the crust - it makes a delicious graham cracker crust.
Pumpkin Pie Filling Ingredients
- Pumpkin puree: Do not confuse this with pumpkin pie filling! You'll need canned pumpkin puree. The only ingredient listed on the can should be pumpkin. You want to be able to add your own sugars and spices. You can also use homemade pumpkin puree too!
- Brown sugar and Sugar: For added moisture and sweetness and deep caramel-like flavor.
- Spices: This recipe includes your traditional pumpkin pie spice ingredients - cinnamon, nutmeg, and ginger. Clove is optional.
- Eggs: Use large eggs. Also, be sure that your eggs are at room temperature.
- Vanilla Extract: for flavor!
- Heavy cream: This is ideal for a custard pie. It ensures you get that creamy consistency everyone loves. You can also use evaporated milk if you're low on heavy cream.
Whipped Topping
I like making a soft whipped cream topping to add on top of the pumpkin filling! These three simple ingredients add a nice decadence to the pie.
- Heavy Cream - make sure that the cream is cold prior to using.
- Powdered Sugar - for sweetness and to stabilize the cream.
- Vanilla Extract - for flava!
Substitutions
It can be difficult to accommodate a variety of diets during the holiday season, but this recipe is easily customizable to adjust for any dietary needs. For any substitutions, use the exact measurements listed in the recipe card.
- Gluten free option - use gluten-free graham crackers for the crust.
- Vegan / Dairy Free - for the crust, swap out butter for vegan butter. For the pumpkin mixture, use coconut cream instead of heavy cream and use flax eggs instead of eggs. For the whipped topping, use coconut whipped cream instead.
Tips for the Best Pumpkin Pie
This is the easiest pumpkin pie recipe ever, however, a few tips are always helpful!
- Use room temperature ingredients so that the ingredients/batter mix together without breaking apart.
- To save time, you can use a store-bought graham cracker crust.
- Use the bottom of a cup or bottle to press the crust into the pie dish.
- Don't rely solely on the timer to tell you when the pie is done. The center of the pie should jiggle slightly when taken out of the oven. Then it will continue to bake. If the center is fully set when you take it out of the oven, it is overbaked.
- Prevent cracking by making sure the pie doesn't overcook or cool too quickly. Once the pie is done, open the oven door slightly and let the pie cool to room temperature.
- For a smooth pumpkin pie, refrigerate for at least two hours before serving.
- Serve pumpkin pie with a dollop of whipped cream or a scoop of french vanilla ice cream.
- Add the whipped topping just before serving!
How to Make Pumpkin Pie with Graham Cracker Crust
- Preheat oven to 350 degrees F. (If using pre-made graham cracker crust, skip steps 1-3)
- Make the buttery graham cracker crust. Add graham crackers, brown sugar, ginger, cinnamon, and nutmeg to a food processor and pulse until smooth fine crumbs form. Then pour in melted butter into the graham cracker crumbs and pulse until the texture resembles wet sand.
- Add the crust mixture into a 9-inch pie pan and press up the sides of the pie pan and all along the bottom. Ensure that the crust is evenly distributed amongst the pan.
- Bake the crust in the preheated oven for 10 minutes, until golden.
- Make the filling - add pumpkin puree to a large bowl along with brown sugar, sugar, cinnamon, ginger, nutmeg, and clove to a medium bowl. Using a hand mixer, blend together and begin adding eggs one at a time.
- Once eggs are combined, add heavy cream and vanilla extract. Mix until just combined. Do not over mix the heavy cream as it can cause the filling to separate. Add filling to the graham cracker crust.
- Bake pumpkin pie for 40 minutes, until the edges of the pie are set and the center is still a bit jiggly.
- Allow the pie to cool completely and then store it in the refrigerator.
- Just before you're ready to serve, add cold heavy cream and powdered sugar to a stand mixer with the whisk attachment. Beat cream on medium speed until stiff peaks form, then add in vanilla extract. Dollop on top of the whole pie!
Storing
Making in Advance: Store this delicious pie in the refrigerator covered with plastic wrap until you're ready to serve.
Storing Leftovers: This pie will keep for up to 3 days with the whipped topping. Without the whipped topping, it'll keep for up to one week.
Freezing: store pie in an airtight container and freeze for up to 3 months.
Recipe FAQs
Absolutely! That is what inspired this pumpkin pie with graham cracker crust recipe. And a homemade graham cracker crust tastes better than the storebought kind.
If you make your crust from scratch, you should bake it before adding the pie filling. This prevents a soggy pie since the baked crust will have more hold. You can do a no-bake graham crust but it will be soft.
Yes! When properly stored, pumpkin pie can last up to one month in the freezer. The pie should be completely cooled and then sealed in plastic wrap. Top it with a sheet of aluminum foil. When you are ready to enjoy, defrost overnight in the fridge.
More Pumpkin Recipes
- The BEST Pumpkin Muffins
- Pumpkin Dream Cake
- Pumpkin Popovers
- Pumpkin Cream Cheese Dump Cake
- Zucchini Pumpkin Muffins
- Pumpkin Bread with Easy Brown Butter Frosting
- Spiced Pumpkin Cake with Mascarpone Frosting
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Pumpkin Pie with Graham Cracker Crust
Ingredients
Graham Cracker Crust
- 15 Graham cracker sheets
- ½ cup Butter melted
- 3 tbsps Brown sugar
- ½ tsp Ginger
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
Pumpkin Pie Filling
- 15 oz Pumpkin puree
- 1 cup Brown sugar
- ½ cup Sugar
- 2 tsp Cinnamon
- ½ tsp Ginger
- ¼ tsp Nutmeg
- ⅛ tsp Clove optional
- 3 Large eggs
- 2 tsp Vanilla Extract
- ½ cup Heavy cream
Whipped Topping
- 2 cups Heavy Cream (cold)
- 4 tbsps Powdered Sugar
- 1 tsp Vanilla Extract
Directions
- Preheat oven to 350 degrees F. (If using pre-made graham cracker crust, skip steps 1-3)
- Make the buttery graham cracker crust. Add graham crackers, brown sugar, sugar, ginger, cinnamon, and nutmeg to a food processor and pulse until smooth fine crumbs form. Then pour in melted butter into the graham cracker crumbs and pulse until the texture resembles wet sand.
- Add the crust mixture into a 9-inch pie pan and press up the sides of the pie pan and all along the bottom. Ensure that the crust is evenly distributed amongst the pan.
- Bake the crust for 10 minutes, until golden.
- Make the filling - add pumpkin puree to a large bowl along with brown sugar, cinnamon, ginger, nutmeg, and clove. Using a hand mixer, blend together and begin adding eggs one at a time.
- Make the filling - add pumpkin puree to a large bowl along with brown sugar, cinnamon, ginger, nutmeg, and clove to a medium bowl. Using a hand mixer, blend together and begin adding eggs one at a time.
- Once eggs are combined, add heavy cream and vanilla extract. Mix until just combined. Do not over mix the heavy cream as it can cause the filling to separate. Add the pumpkin pie filling to the graham cracker crust.
- Bake pumpkin pie for 45-55 minutes, until the edges of the pie are set and the center is still a bit jiggly.
- Allow the pie to cool completely and then cool in the refrigerator for 2 hours to set.
- Just before you're ready to serve, make the whipped topping. Add cold heavy cream and powdered sugar to a stand mixer fitted with the whisk attachment. Beat cream on medium speed until stiff peaks form, then add in vanilla extract. Dollop on top of the whole pie!
Notes
- Gluten free option - use gluten-free graham crackers for the crust.
- Vegan / Dairy Free - for the crust, swap out butter for vegan butter. For the pumpkin mixture, use coconut cream instead of heavy cream and use flax eggs instead of eggs. For the whipped topping, use coconut whipped cream instead.
- Use room temperature ingredients so that the ingredients/batter mix together without breaking apart.
- To save time, you can use a store-bought graham cracker crust.
- Use the bottom of a cup or bottle to press the crust into the pie dish.
- Don't rely solely on the timer to tell you when the pie is done. The center of the pie should jiggle slightly when taken out of the oven. Then it will continue to bake. If the center is fully set when you take it out of the oven, it is overbaked.
- Prevent cracking by making sure the pie doesn't overcook or cool too quickly. Once the pie is done, open the oven door slightly and let the pie cool to room temperature.
- For a smooth pumpkin pie, refrigerate for at least two hours before serving.
- Serve pumpkin pie with a dollop of whipped cream or a scoop of french vanilla ice cream.
- Add the whipped topping just before serving!
I made this pie for Thanksgiving this year. I usually make the Libbey's recipe - BUT THIS IS SO MUCH BETTER!!! The graham cracker crust complements the filling so much better than a plain piecrust. It disappeared fast! I'm going to make another one right now!
Thank you so much!! So glad that you enjoyed it!!
Wow! Another hit! This is the best pie I have ever made! I love the clear & detailed walkthrough you gave. The flavors were on point and everyone at home couldn't get enough!! Thank you for sharing!
I've never had great luck with the texture of pumpkin pie but I decided to test this recipe in advance of Thanksgiving. I'm SO glad I did. It's so smooth and velvety and I'm thrilled to be able to do it right this year. Thank you!
I haven't historically *loved* pumpkin pie. That was, until I found this recipe and realized the UTTER PERFECTION that pumpkin pie could be! OMG that filling is so decadent and easy to make! I can't wait to serve this pie for the holidays.
This is the only pumpkin pie recipe you will need! I’ve made it twice already and thanksgiving dinner will definitely not be had without this recipe! Definitely recommend!
I love this twist on pumpkin pie. It's so light with the graham cracker crust but still comforting with the pumpkin pie spices!
Let me just say, I came here for the graham cracker crust and FELL IN LOVE with the pumpkin pie filling. Not usually a pumpkin person but my kids really wanted to make this. The cinnamon, nutmeg, ginger spice situation is amazing! Don't judge, but going to make another one just for myself LOL!
The graham cracker crust and whipped cream took this pie over the top. We all enjoyed immensely.
I loved the added texture the graham cracker crust gave to this pie. I'm normally not a pumpkin pie fan, but this changed my opinion.
I love everything about this pumpkin pie! The whipped topping was my favorite and really took this pie to the next level. All my friends were so impressed with the pie and loved it!