Our homemade Pumpkin Pie with Graham Cracker Crust is a true fall classic, embodying all the warmth and flavors of the season. Whether you're preparing for a Thanksgiving dinner or simply craving a slice of creamy, spiced perfection, this easy recipe will delight your taste buds, without all of the hassle of making homemade pie crust!
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As the holiday season approaches, there's nothing quite like the comforting aroma of freshly baked pumpkin pie wafting through your kitchen. If you don't want to break out the rolling pin this year and make your own pie crust - this pie is for you! Maybe you're someone who just prefers graham cracker crust over other types of crust anyway.
The warm, spiced graham cracker crust is foolproof, with a luscious pumpkin filling, and then it's topped with a homemade whipped maple cinnamon topping. It's incredible - and we know it will make your holiday celebrations extra special!
Looking for more Thanksgiving desserts to try? You might like this apple crisp cheesecake, these chocolate chip pecan cookies, these apple cider cookies, or these pecan pie bars with chocolate!
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❤️Why We Love This Recipe
- Approachable recipe. There is a bit of time and effort involved when it comes to making a pumpkin pie, it is a labor of love, but this recipe cuts down significantly on the effort of making homemade pie by incorporating a delicious graham cracker crust. You'll love this easy pumpkin pie recipe!
- Labor of love. This recipe may not be the easiest or quickest to make, but it's made with love from scratch and is so comforting.
- Irresistible flavor. The combination of pumpkin pie spice, brown sugar, and a Graham cracker crust will transport you to the heart of autumn with every bite. The creamy pumpkin pie filling is a slice of pure comfort.
- Perfect for the holidays. Nothing says "holiday season" more than classic pumpkin pie, and this pumpkin pie recipe with graham cracker crust is no exception, as it's bursting with nostalgic pumpkin flavor.
🎃Pie & Crust Ingredients
Here are the ingredients we used for this pie recipe and the optional spiced maple whipped cream topping. You can find more information for substitutions below.
- Spices. We like a spiced pumpkin pie! If you prefer a less spiced-tasting pie, you can scale back on the spices or just use cinnamon.
- Pure pumpkin puree. Make sure pumpkin is the only ingredient! We opt for Libby's because we find it to be the best on the market. It is consistently thicker in texture than other brands. Keep in mind that you can use other brands, but the filling might be slightly more watery, and it may need to bake for a few extra minutes.
- Heavy cream. Should be at room temperature, to help the filling combine into a smooth mixture.
- Large eggs. These should be at room temperature as well.
🍁Spiced Maple Whipped Cream Ingredients (optional)
- Heavy whipping cream. Make sure the heavy whipping cream is really cold! This will help it whip up nicely.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- No brown sugar. If you don't have brown sugar, you can swap it 1:1 for regular white granular sugar.
- Extra spice. For those who love a little extra kick of flavor, increase the amount of pumpkin pie spice and cinnamon in the filling.
- Less spice. If you don't like as much spice, (this pie has a lovely spiced flavor) then you can scale back on some of the spices.
- Traditional pie crust. If you are not a fan of Graham crackers, feel free to use a regular pie crust instead. Be sure to blind-bake (or partially bake) a pie crust using pie weights for about 20 minutes, then cover the edges of the crust when it comes time to add the filling, or the edges of the crust may end up burnt.
- Lower sugar option. Watching your sugar intake? You can swap the brown sugar for your favorite 1:1 brown sugar substitute.
- Whipped cream. Feel free to use your favorite whipped cream or topping in place of our spiced maple whipped cream. It's optional, but very delicious!
✨Variations
- Gluten-free option. Use gluten-free Graham crackers and gluten-free 1:1 flour in the filling to make this pie gluten-free.
- Dairy-free variation. Replace heavy cream with your favorite dairy-free alternative, such as coconut milk, for a luscious dairy-free pumpkin pie. You can also swap the butter for a dairy-free version.
- Mini pumpkin pies. Create individual mini pumpkin pies by using a muffin tin. Just adjust the baking time accordingly.
*This recipe hasn't been tested with other substitutions or variations. If you change or add any ingredients, please let us know how it turned out in the comments below.
🔪Prep Work
- Set out the eggs, and heavy cream for the pie filling ahead of time so that they can come to room temperature.
- Melt the butter for the crust and allow it to cool slightly.
- Preheat the oven to 350°F. Grease a 9 or 10-inch pie pan with nonstick spray.
📋Instructions
Pulse the graham crackers in a food processor until they are nice and fine crumbs. You can also place them in a Ziploc bag and smash them with a rolling pin.
In a mixing bowl, combine the graham cracker crumbs, ground cinnamon, pumpkin pie spice, brown sugar, and kosher salt. (Image 1) Whisk until well combined.
Add the melted and slightly cooled butter. Combine until evenly moistened and a wet sand-like texture is created. (Image 2)
Pour the crust onto the greased pie plate and spread it into a loose, even layer with your fingers. Then use the bottom of a flat measuring cup to press it into the bottom and up the sides. (Image 3)
Bake for 8–10 minutes, until the crust is a nice golden brown. Place on a cooling rack and allow the crust to cool while you make the pie filling. (Image 4)
**Please note. We prefer a thicker, taller crust. If you prefer less crust, cut the recipe in half.
In a large mixing bowl, whisk together pumpkin puree, brown sugar, flour, cinnamon, ginger, cloves, nutmeg, and salt. (Image 5)
Add in the vanilla extract and heavy cream, (Image 6) and whisk or mix together on medium speed with a hand mixer until completely combined and smooth. (Image 7)
Add one egg at a time to the mixture. (Image 8)
Mix each egg until completely combined, then add the next egg, until all 3 eggs are totally incorporated. After everything is totally combined, don't continue mixing, or you may end up with too much air in the batter. (Image 9)
Pour the pumpkin pie filling into the cooled graham cracker crust about ¾ of the way full. You may have a bit of excess batter depending on the size of your pie pan. Use an offset spatula to smooth the top. (Image 10) (Please note that our pie was overfilled slightly!
✨Pro Tip: Don't continue mixing after it's completely combined, or your pie may end up overworked and may crack as it bakes.
Bake until the pie is fully baked. The bake time will depend on the size of your pie plate, and how much filling you added. Keep an eye on the crust, and cover it with a pie shield or aluminum foil once it begins to get brown.
When the pie is done, the internal temperature will be between 160 - 180°F in the center. The center will be slightly wobbly, but the edges should be set. The pie will be slightly puffed up in the center. (Image 11)
✨Pro Tip: Don't overbake this pie! Use a digital thermometer for the most precise results. Many factors can influence how long the pie will take too bake, including your particular oven (get an oven thermometer to make sure it's accurate!) whether or not your oven has hot spots, how much you filled the pie, and how big your pie plate is. Taking the temperature ensures you get it right every time.
Once the correct temperature is reached, turn off the oven, crack the door, and leave the pie inside for 1 hour before removing it. This helps the pie cool down slowly so it doesn't crack.
Next, transfer it to a cooling rack at room temperature for at least 2 hours.
After 2 hours, transfer the pie to the refrigerator once cooled, and allow it to chill for at least 2 hours before serving so it can set completely. Don’t cover it with plastic wrap, as this can create condensation. (Image 12) The center will drop, and the pie will level as it cools.
✨Pro Tip: We know the cooling process can take some time and patience, but it's important to do this to ensure the pie sets up properly and has the correct texture.
When it's time to serve, make the spiced maple whipped cream (optional). If possible, use a metal mixing bowl and whisk, and place them in the freezer for 10-15 minutes before beginning. This helps the whipped cream come together easily.
Add the heavy cream, cinnamon, maple syrup, salt, and vanilla to a chilled mixing bowl, or to a stand mixer fitted with the whisk attachment. (Image 13)
Begin mixing on low to medium speed to combine and the mixture starts to thicken slightly to prevent too much splashing. Increase the speed to high, and mix until stiff peaks form, or when the peaks stand up firmly when the whisk is lifted. Don't continue mixing once the desired consistency is reached, or you can make butter! (Image 14)
Top the pie with the whipped cream immediately. (Image 15)
Now, dig in and enjoy!
For more Thanksgiving classics - try our honey cornbread muffins with whipped honey butter, this roasted butternut squash with brown sugar, this Southern baked mac and cheese, this old fashioned sweet potato casserole, or this sweet potato cornbread!
✨Tips & tricks
- Use a food processor. To make Graham cracker crumbs quickly and efficiently, consider using a food processor. It will result in fine crumbs for your crust.
- Even crust. When pressing the Graham cracker mixture into the pie pan, use the bottom of a flat glass or measuring cup to ensure even distribution and a compact crust.
- Prevent a burnt crust. If the edges of your crust start to get too brown while the pie is baking, you can protect them by covering the edges with aluminum foil or using a pie shield.
- Cool the crust before filling. Allow the crust to cool before adding the pumpkin filling. This will help prevent it from getting soggy.
- Avoid overmixing. Whisk the filling just until it's smooth. Overmixing can incorporate too much air, which may result in cracks as it bakes.
- Cool gradually. Once the pie is done, turn off the oven and crack the oven door open. Then, cool it to room temperature before transferring it to the oven. Letting the pie cool gradually in the oven can help prevent sudden temperature changes, which can cause cracks.
- Use room-temperature ingredients for the pie. Allow the eggs and heavy cream to come to room temperature before mixing. This ensures even mixing and consistent baking.
- Use cold heavy cream for the whipped topping! For the whipped topping, make sure the cream is very cold for the best results.
- Oven calibration. Ensure that your oven is correctly calibrated. An oven thermometer can help you double-check the actual temperature inside.
- Don't overbake. Keep an eye on your pie during the last 25–30 minutes of baking. If the crust is browning too quickly, cover the edges with aluminum foil to prevent burning.
- Chill before serving. Pumpkin pie sets as it cools. Refrigerate it for several hours (or overnight) before serving to achieve the best texture.
- Don't overfill your pie crust. You want to fill up the pie about ¾ of the way with the filling. Depending on the size of your pie pan, this may leave you with a little bit of excess filling. You can save the filling and make mini pies or pumpkin hand pies! If you happen to overfill your pie, you will have to bake it for longer. It's not the end of the world, but it's something to be aware of.
- Use an instant-read thermometer. This is the most foolproof way to ensure your pie is done. We recommend doing this to ensure your pie is all the way cooked. Take the pie out of the oven when it is between 160 - 180°F degrees in the center. That's it!
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💭Frequently Asked Questions
Store in an airtight container for up to 4-5 days. We recommend storing it without whipped cream if possible.
Yes, you can freeze slices of pumpkin pie for up to 6 months. Make sure to wrap them tightly in plastic wrap, and it's best to leave off the whipped topping if freezing.
Yes, you can. If you're short on time or prefer convenience, you can use a store-bought graham cracker crust instead of making the homemade graham cracker crust. Simply follow the instructions for making the pumpkin pie filling and enjoy!
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📖 Recipe
Pumpkin Pie with Graham Cracker Crust
Equipment
- 9 or 10-inch pie plate (please note - a 9-inch pie will take longer to bake!)
- hand mixer (or whisk, or stand mixer with a paddle attachment)
- mixing bowls
- Rubber Spatula
- food processor
Ingredients
Graham cracker crust (For less crust, cut this recipe in half. This makes a thick, tall crust!)
- 2 cups graham cracker crumbs (about 2 sleeves)
- 1 teaspoon pumpkin pie spice (can sub ground cinnamon)
- ½ teaspoon cinnamon
- ¼ cup brown sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
Pumpkin pie filling
- 15 ounces pure pumpkin puree (1 can)
- 1.5 tablespoons all purpose flour
- 1 cup brown sugar (can sub white sugar)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 cup heavy cream, room temperature
- 3 large eggs, room temperature
Spiced maple whipped cream (optional, double the whipped cream recipe if you want lots of whipped cream!)
- 1 cup heavy whipping cream, cold
- 2 tablespoons maple syrup (to taste)
- 1 teaspoon vanilla bean paste or extract (to taste)
- ½ teaspoon ground cinnamon (to taste)
- pinch of salt
Instructions
Graham cracker crust
- Preheat the oven to 350°F. Grease a 9 or 10-inch pie pan with nonstick spray. Pulse the graham crackers in a food processor until they are nice and fine crumbs. You can also place them in a Ziploc bag and smash them with a rolling pin.
- In a mixing bowl, combine 2 cups of graham cracker crumbs, 2 teaspoons of pumpkin pie spice, 1 teaspoon of cinnamon, ¼ cup of brown sugar, and ¼ teaspoon of kosher salt. Whisk until well combined, then add 8 tablespoons of melted and slightly cooled unsalted butter. Combine until evenly moistened and a wet sand-like texture is created.
- Pour the crust onto the greased pie plate and spread it into a loose, even layer with your fingers. Then use the bottom of a flat measuring cup to press it into the bottom and up the sides. Bake for 8–10 minutes, until the crust is a nice golden brown. Place on a cooling rack and allow the crust to cool while you make the pie filling.
Pumpkin pie filling
- In a large mixing bowl, whisk together 1 can of pumpkin puree, 1 cup of brown sugar, 1.5 tablespoons of flour, 2 teaspoons of cinnamon, 1 teaspoon of ginger, ½ teaspoon of cloves, ½ teaspoon of nutmeg, and 1 teaspoon of salt.
- Add in 1 tablespoon of vanilla extract and 1 cup of heavy cream, and whisk or mix together on medium speed with a hand mixer until completely combined and smooth.
- Add one egg at a time to the mixture. Mix each egg until completely combined, then add the next egg, until all 3 eggs are totally incorporated. After everything is totally combined, don't continue mixing, or you may end up with too much air in the batter.
Assemble and bake
- Pour the pumpkin pie filling into the cooled graham cracker crust about ¾ of the way full. You may have a bit of excess batter depending on the size of your pie pan. Use an offset spatula to smooth the top.
- Bake until the pie is fully baked. The bake time will depend on the size of your pie plate, and how much filling you added, but it can take anywhere from 65-85 minutes. Keep an eye on the crust, and cover it with a pie shield or aluminum foil once it begins to get brown.
- When the pie is done, the internal temperature will be between 160 - 180°F in the center. The center will be slightly wobbly, but the edges should be set. The pie will be slightly puffed up in the center.
- Once the correct temperature is reached, turn off the oven, crack the door, and leave the pie inside for 1 hour before removing it. This helps the pie cool down slowly so it doesn't crack. Next, transfer it to a cooling rack at room temperature for at least 2 hours.
- After 2 hours, transfer the pie to the refrigerator once cooled, and allow it to chill for at least 2 hours before serving so it can set completely. Don’t cover it with plastic wrap, as this can create condensation. The center will drop, and the pie will level as it cools.
Whipped cream
- When it's time to serve, make the optional spiced maple whipped cream. If possible, use a metal mixing bowl and whisk, and place them in the freezer for 10-15 minutes before beginning. This helps the whipped cream come together easily. Add 1 cup of heavy cream, ½ teaspoon of cinnamon, 2 tablespoons of maple syrup, 1 teaspoon of vanilla, and a pinch of salt to a chilled mixing bowl, or to a stand mixer fitted with the whisk attachment.
- Begin mixing on low to medium speed to combine and the mixture starts to thicken slightly to prevent too much splashing. Increase the speed to high, and mix until stiff peaks form, or when the peaks stand up firmly when the whisk is lifted. Don't continue mixing once the desired consistency is reached, or you can make butter!
- Top the pie with the whipped cream immediately. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 4-5 days. It's preferable to leave the whipped cream off of it if you plan to have leftovers.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Use a food processor. To make Graham cracker crumbs quickly and efficiently, consider using a food processor. It will result in fine crumbs for your crust.
- Even crust. When pressing the Graham cracker mixture into the pie pan, use the bottom of a flat glass or measuring cup to ensure even distribution and a compact crust.
- Prevent a burnt crust. If the edges of your crust start to get too brown while the pie is baking, you can protect them by covering the edges with aluminum foil or using a pie shield.
- Cool the crust before filling. Allow the crust to cool before adding the pumpkin filling. This will help prevent it from getting soggy.
- Avoid overmixing. Whisk the filling just until it's smooth. Overmixing can incorporate too much air, which may result in cracks as it bakes.
- Cool gradually. Once the pie is done, turn off the oven and crack the oven door open. Then, cool it to room temperature before transferring it to the oven. Letting the pie cool gradually in the oven can help prevent sudden temperature changes, which can cause cracks.
- Use room-temperature ingredients for the pie. Allow the eggs and heavy cream to come to room temperature before mixing. This ensures even mixing and consistent baking.
- Use cold heavy cream for the whipped topping! For the whipped topping, make sure the cream is very cold for the best results.
- Oven calibration. Ensure that your oven is correctly calibrated. An oven thermometer can help you double-check the actual temperature inside.
- Don't overbake. Keep an eye on your pie during the last 25–30 minutes of baking. If the crust is browning too quickly, cover the edges with aluminum foil to prevent burning.
- Chill before serving. Pumpkin pie sets as it cools. Refrigerate it for several hours (or overnight) before serving to achieve the best texture.
- Don't overfill your pie crust. You want to fill up the pie about ¾ of the way with the filling. Depending on the size of your pie pan, this may leave you with a little bit of excess filling. You can save the filling and make mini pies or pumpkin hand pies! If you happen to overfill your pie, you will have to bake it for longer. It's not the end of the world, but it's something to be aware of.
- Use an instant-read thermometer. This is the most foolproof way to ensure your pie is done. We recommend doing this to ensure your pie is all the way cooked. Take the pie out of the oven when it is between 160 - 180°F degrees in the center. That's it!
- To freeze. Yes, you can freeze slices of pumpkin pie for up to 6 months. Make sure to wrap them tightly in plastic wrap, and it's best to leave off the whipped topping if freezing.
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