Pumpkin Pie in Graham Cracker Crust
This easy pumpkin pie with a graham cracker crust is creamy, cozy, and full of fall flavor. The smooth custard filling is made with pumpkin puree, warm spices, and rich cream, then baked in a sweet, buttery graham cracker crust. It’s the perfect make-ahead dessert for Thanksgiving, Friendsgiving, or any autumn gathering.
Servings: 8 slices
Equipment
- Standard 9-inch Pie Plate (ceramic or glass)
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (12 full sheets crushed)
- 2 tablespoons brown sugar (or white sugar)
- 8 tablespoons salted butter melted (4 ounces)
Pumpkin Pie Filling
- 2 cups pumpkin puree (one 15 ounce can)
- ½ cup brown sugar (or white sugar)
- 1 teaspoon pumpkin spice
- ⅛ teaspoon ground nutmeg (a small pinch), optional
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup 35% cream (whipping cream or heavy cream)
- 2 large eggs beatenlightly beaten
Instructions
- Preheat the oven to 350°F (180°C).
Make the Graham Cracker Crust
- In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture looks like wet sand.
- Pour it into a standard 9-inch pie plate and press firmly into an even layer across the bottom and up the sides using the bottom of a glass or measuring cup.
Make the Pumpkin Pie Filling
- In another bowl, whisk together the pumpkin puree, brown sugar, pumpkin spice, nutmeg, salt, vanilla, cream, and eggs until smooth and evenly combined.
Assemble and Bake
- Place the pie plate on a baking sheet. Pour the filling into the prepared crust and smooth the surface with a spatula.
- Bake for 45 to 55 minutes, until the edges are set and the centre still has a slight jiggle. If the crust edges brown too quickly, cover them loosely with foil.
Cool and Serve
- Let the pie cool completely at room temperature before slicing. It will continue to set as it cools.
Notes
- Pie plate size: Use a standard 9-inch pie plate about 1.5 inches deep. Avoid deep-dish plates, as the filling quantity will not be enough.
- Graham cracker crumbs: Pre-made crumbs are easiest, but you can make your own by crushing whole graham crackers in a food processor or zip-top bag. A store-bought graham cracker crust also works.
- Room-temperature ingredients: Bring the eggs, pumpkin puree, and cream to room temperature before mixing. They’ll combine more easily.
- Pressing the crust: Use the bottom of a glass or mason jar to press the crumb mixture firmly into the pie plate. Avoid using your hands, which can cause sticking. Build the sides up well so the pie holds together when sliced.
- Prebaking (optional): No prebaking is needed if you plan to eat the pie within 1–2 days. For longer storage, bake the empty crust for 10–12 minutes before filling to reduce sogginess.
- Browning crust: If the crust edges brown too quickly, cover them with foil to prevent burning.
- Doneness test: The pie is ready when the edges are set but the centre still has a slight jiggle. It will firm up as it cools. Overbaking can cause cracks, but the pie will still taste great.
- Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 4 days. The crust may soften slightly over time.
- Serving suggestion: This pie tastes best slightly chilled or at room temperature with a dollop of whipped cream.
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 294mg | Potassium: 212mg | Fiber: 2g | Sugar: 22g | Vitamin A: 10161IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
