Pumpkin Pie with Graham Cracker Crust

5 from 16 votes

Pumpkin Pie with Graham Cracker Crust

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!

Prep Time15

Cook Time40

Cooling Time2

Course: Cakes, Pies, Tarts, Dessert

Cuisine: American

Servings:

Calories: 511kcal

Author: Britney

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

Instructions

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

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!

Nutrition