Pumpkin Pie with Graham Cracker Crust

Weigh out the ingredients


For the pumpkin filling, you'll need pumpkin purée, brown sugar, heavy cream, eggs, vanilla, pumpkin spice, and salt.

Weigh out the ingredients


For the crust, you'll need graham crackers, melted butter, and salt.

In a food processor, add the graham crackers and pulse into fine crumbs, then add the salt and melted butter until combined. Pack the crust into a 9" pie pan and bake for 10 minutes until set and golden. Set aside to cool.

Make & bake the crust


In a large bowl using a hand mixer or a whisk, mix together the canned pumpkin puree, heavy cream, eggs, and vanilla. Do not over-mix! Then whisk in the brown sugar, pumpkin pie spice, and salt until fully combined.

Make the pumpkin filling


Pour the filling into the cooled graham cracker crust. Place the pie pan on a baking sheet and carefully transfer to the middle rack of the oven. Bake the pie for about 1 hour or until set on the edges and slightly jiggly in the center.



Turn the oven off, crack the oven door open, and leave the pie in the oven for 30 minutes. Take the pie out and cool completely at room temperature. Chill uncovered in the fridge overnight and serve with whipped cream!

Chill & decorate