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pumpkin pie with graham cracker crust in gold pie pan next to pieces of pie on plates.
5 from 4 votes
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Pumpkin Pie with Graham Cracker Crust

Minimize the Thanksgiving Day chaos by making this pumpkin pie with graham cracker crust ahead of time! The crust and filling each come together in a flash, and once it's baked and chilled overnight, it's ready to be served after the feast. The smooth, creamy pumpkin filling and buttery graham cracker crust are best topped with a dollop of whipped cream!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings8 pieces
Coursepie
CuisineAmerican
AuthorSloane

Equipment

Ingredients

For the graham cracker crust:

  • 280 g (about 2 sleeves) graham crackers
  • 1 teaspoon salt
  • 113 g (8 tablespoon) unsalted butter, melted

For the pumpkin pie filling:

  • 15 oz (1 can) pumpkin purée
  • 227 g (1 cup) heavy cream
  • 3 eggs, room temp
  • 1 teaspoon vanilla extract
  • 106 g (½ cup) dark brown sugar
  • 2 teaspoon pumpkin pie spice
  • ½ teaspoon salt

Instructions

For the graham cracker crust:

  • Preheat the oven to 350 degrees F.
  • In a food processor, add the graham crackers and pulse until they form fine crumbs. Add the salt and melted butter, and continue pulsing until fully combined.
  • Pour the crust crumbs into a 9" pie pan, and use a measuring cup or small bowl to pack the crust down and press it up the sides.
  • Bake the crust for 10 minutes until set and golden. Set aside to cool completely.

For the pumpkin pie filling:

  • Turn the oven down to 325 degrees F.
  • In a large bowl, whisk together the pumpkin purée, heavy cream, eggs, and vanilla. Do not over-mix!
  • Whisk in the brown sugar, pumpkin pie spice, and salt until fully combined.
  • Pour the filling into the cooled graham cracker crust. Gently tap the pie pan on the counter to release any air bubbles.
  • 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 allow to cool completely at room temperature. Place in the fridge uncovered and chill overnight.
  • Serve with whipped cream and a dash of cinnamon!

Notes

  • Add brown sugar to the crust, if desired. I opted for a less sweet graham cracker crust by leaving out the sugar, but if you prefer a sweeter crust add 53g (¼ cup) brown sugar when pulsing the ingredients in the food processor. 
  • Follow the chill times carefully! To achieve a perfect pumpkin pie, you need to bring its temperature down very slowly after baking. Cooling the pie down too fast will cause it to crack. 

Nutrition Facts

Serving: 1piece | Calories: 441kcal | Carbohydrates: 45g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 706mg | Potassium: 246mg | Fiber: 3g | Sugar: 24g | Vitamin A: 9133IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 3mg
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