Pumpkin Pie with Graham Cracker Crust

Indulge in a homemade Pumpkin Pie with a buttery Graham Cracker Crust, featuring a perfectly spiced, creamy filling and topped with a spiced maple whip cream topping. This easy-to-follow recipe delivers a classic, delicious dessert perfect for any occasion, without the hassle of making pie crust from scratch.

Prep Time10

Cook Time1

Cooling time5

Total Time6 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 396kcal

Author: Briana

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
instant read thermometer

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.

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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