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!
Ingredients
Graham Cracker Crust
- ½ cup (113 g) Salted Butter
- 15 Graham cracker sheets
- 3 tbsps (41 g) Brown sugar
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
Pumpkin Pie Filling
- 15 oz (425 g) Pumpkin puree
- 1 cup (220 g) Brown sugar
- 2 tsp Cinnamon
- ½ tsp Ginger
- ¼ tsp Nutmeg
- ⅛ tsp Clove, optional
- 3 (150 g) Large eggs
- 2 tsp Vanilla Extract
- 3/4 cup (180 g) Heavy cream
- 1/4 cup (60 g) Whole Milk
Whipped Topping
- 2 cups (480) Heavy Cream, (cold)
- 1/3 cup (74 g) Brown Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350 degrees F. (If using pre-made graham cracker crust, skip steps 1-3)
- In a small saucepan, melt over medium heat. Once melted, reduce heat to medium low. Cook until the butter turns foamy and golden brown and has a nutty aroma, about 5-7 minutes, stirring often. Continue to cook until brown bits form on the bottom of the pan and butter turns a deep brown color. ½ cup Salted Butter
- Make the graham cracker crust. Add graham crackers, brown sugar, cinnamon, and nutmeg to a food processor and pulse until smooth fine crumbs form. Then pour in browned butter and pulse until the texture resembles wet sand. 15 Graham cracker sheets 3 tbsps Brown sugar 1 tsp Cinnamon ¼ tsp Nutmeg
- Add the crust mixture into a 9-inch pie pan and press firmly into the sides and bottom of the pan. Ensure that the crust is evenly distributed amongst and firmy packed.
- Bake the crust for 12 minutes, until golden and set. Set aside to cool.
- Now make the pumpkin pie filling - combine pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves in a large bowl. Whisk together until smooth and combined, about 30 seconds. Add eggs, vanilla extract, heavy cream, and whole milk. Whisk until just combined and smooth, about 30 seconds. Do not mix too much, this will incorporate too much air and can cause the pie to sink in the middle. 15 oz Pumpkin puree 1 cup Brown sugar 2 tsp Cinnamon ½ tsp Ginger ¼ tsp Nutmeg ⅛ tsp Clove 3 Large eggs 2 tsp Vanilla Extract 3/4 cup Heavy cream 1/4 cup Whole Milk
- Pour the filling into the graham cracker crust and bake in the oven for 50-55 minutes, until the sides of the pie are slightly puffed, but the center is still slightly jiggly, like jello.
- Allow the pie to cool at room temperature for about 1 hour, then place into the refrigerator to set for 6 hours, ideally overnight.
- Just before you're ready to serve, make the whipped topping. Add cold heavy cream, brown sugar, and vanilla extract to a stand mixer fitted with the whisk attachment (you can also use add to a large bowl and use a hand mixer). Beat cream mixture on medium speed until stiff peaks form. Dollop on top of the pie. 2 cups Heavy Cream 1/3 cup Brown Sugar 1 tsp Vanilla Extract
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.
- 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, let it cool to room temperature, then refrigerator for at least 6 hours.
- Add the whipped topping just before serving!
Nutrition
Calories: 546kcal, Carbohydrates: 55g, Protein: 6g, Fat: 35g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 148mg, Sodium: 252mg, Potassium: 226mg, Fiber: 2g, Sugar: 39g, Vitamin A: 7947IU, Vitamin C: 2mg, Calcium: 104mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!