Pie crust is one of those things that I don't really enjoy making from scratch so I usually either buy a pre-made pie crust or I make a crumb crust. This Pumpkin Pie with Graham Cracker Crust is so simple to make, only needing one bowl and about 10 minutes of work, and the result is a delicious, classic pumpkin pie with a subtle twist.
This recipe is great for your Thanksgiving table, but it's so easy to make you'll want it all fall long! If you're looking for other fall or Thanksgiving pies, be sure to check out Maple Bourbon Chocolate Pecan Pie and Bourbon Sweet Potato Pie.
Why this Recipe Works
Though this homemade Pumpkin Pie with Graham Cracker Crust is made from scratch, it's so easy with both the crust and the filling coming together in one bowl in a matter of minutes. Plus, the flavor of the graham crackers perfectly complements the flavor of the super simple pie filling.
Ingredients and Notes
Sugar - The sugar in the graham cracker crust does more than just add sweetness. It also contributes to the texture of the crumb crust and helps the crust stay together. If you reduce the sugar, your crust may crumble and fall apart.
Canned Pumpkin - Be sure that you're using 100% pure pumpkin and not pumpkin pie filling. Pumpkin pie filling already has the spices and other filling ingredients added, but for this Pumpkin Pie with Graham Cracker Crust recipe we create the pie filling using pumpkin puree as the base.
Heavy Cream - This pie filling does not use evaporated milk as many traditional pumpkin pie fillings do, and instead uses heavy cream.
Graham Cracker Crumbs - Though the flavor of the graham crackers goes super well with the pumpkin flavor, there are so many different options for a crumb crust that would be delicious with this super simple pie. Instead of graham cracker crumbs, you could use vanilla wafer crumbs, golden Oreo crumbs, biscoff cookie crumbs, gingersnap crumbs, shortbread crumbs, or even chocolate graham crackers or Oreos.
If you don't enjoy making crumb crusts, a premade store-bought graham cracker crust will work great too!
Cinnamon and Spices - Cinnamon, nutmeg, allspice, and cloves make up pumpkin pie spice. Sometimes pumpkin pie spice includes other spices too, such as ginger, pepper, or mace. In this recipe we make our own combination, but you could replace the spices with 1-2 teaspoons of a pre-made pumpkin pie spice instead. You can also play around with the spices and measurements to find the perfect level of pumpkin spice for your taste!
How to Make this Recipe
Step 1: Combine the graham cracker crumbs, butter, and sugar until the crumbs are fully moistened, and press into a pie dish.
Step 2: Combine all the pie filling ingredients in a bowl and mix well.
Step 3: Pour into the pie crust.
Step 4: Bake at 375°F for about 40 minutes, until the filling is just slightly jiggly in the center. Cool completely then chill.
This Pumpkin Pie with Graham Cracker Crust is best served cold. For a little extra deliciousness, serve with whipped cream or vanilla ice cream.
In the case of no-bake pie fillings, it's best to pre-bake the crust. Alternatively, you can freeze a crumb crust instead of baking before filling with a no-bake filling. In the case of this pumpkin pie, because we are baking the filling the crust does not need to be pre-baked.
This Pumpkin Pie with Graham Cracker Crust can be made a day or two in advance, but I would not recommend making it too far in advance. It's quick and easy enough that you can easily make it the day of, but keep in mind that it needs to cool completely before it chills so will need a few hours after for the cool and chill time.
Tips & Tricks
Tip #1: Press the crumb crust up the sides of the pie pan first before pressing into the bottom of the pan. It may seem like there won't be enough of the crumb crust mixture, but there will be! If you start with the bottom, though, you may make it too thick and won't have enough to press up the sides.
Tip #2: Once you press the crust into the pie dish with your hands, it helps to go back over the surface with the bottom of a dry-ingredient measuring cup to help the crumbs hold together.
Pumpkin Pie with Graham Cracker Crust can be stored in the refrigerator for about 3 days.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
Pumpkin Pie with Graham Cracker Crust
- pie dish
- Mixing bowl
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- 6 tablespoons butter melted
Pumpkin Pie Filling
- 15 oz canned pumpkin
- ¼ cup sour cream
- ½ cup cream
- 2 eggs
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon salt
- Preheat oven to 375℉.
Graham Cracker Crust
- Combine all crust ingredients in a bowl and mix until the crumbs are fully moistened.
- Pour crumbs into a pie dish, and press up the sides of the dish and over the bottom of the dish.
Pumpkin Pie Filling
- Combine all filling ingredients in a mixing bowl and mix well.
- Pour into the prepared crust and bake for 40 minutes, until the center of the pie is just slightly jiggly.
- Cool completely, then chill. Enjoy cold! If desired, top with whipped cream or serve with ice cream.