Tessa’s Recipe Rundown
TASTE: The perfect pumpkin pie flavor that makes you wish fall lasted the whole year.
TEXTURE: The crust is crunchy, while the filling is super creamy and smooth.
EASE: SO much easier than a traditional pumpkin pie!
PROS: Simple to make and so delicious.
CONS: None.
WOULD I MAKE THIS AGAIN? Absolutely!
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This Easy Pumpkin Pie recipe is the simplest, quickest, and most delicious pumpkin pie you’ll ever find!
I never used to be a huge fan of pumpkin pie. Which is funny because I actually love pumpkin desserts. I then came to realize it’s a texture problem.
One of my favorite desserts that I could literally eat every single day is my Chocolate Pie. It’s chocolate, so of course the flavor is good. But what I love most of all is the TEXTURE.
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So I set out to make a pumpkin pie recipe that was similar to the texture of that pudding pie – AND easier to make than traditional pumpkin pie, while achieving an absolutely delicious taste.
That meant scratching the pastry crust in favor of a 5-minute graham cracker crust. That swap alone literally saves hours!
If you’re like me and want an easier, quicker, and super delicious spin on classic pumpkin pie, I hope you’ll give this recipe a try!
Sprinkle of Science
How to Make EASY Pumpkin Pie
Crust Alternatives for Pumpkin Pie
While most pumpkin pie recipes use a traditional pie crust, I wanted this recipe to be as easy as possible – so instead, we’re using a graham cracker crust. Feel free to swap at a 1:1 ratio for any other crushed crispy cracker, cookie, or biscuit you like. A few suggestions:
- Biscoff cookies
- Vanilla wafers
- Digestive biscuits
- Amaretti cookies
- Gingersnap
Homemade Pumpkin Pie Filling
This filling recipe doesn’t use pre-made canned pumpkin filling or evaporated milk. Instead, it uses heavy cream, sour cream, and eggs, for the best flavor and a smooth, creamy, rich texture. The texture is more like cream pie or pudding pie, which I personally prefer!
Be sure to use canned pumpkin puree for this recipe. I don’t recommend using homemade pumpkin puree here because it can add excess liquid. Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.
I recently experimented in the kitchen with organic canned pumpkin vs. fresh pumpkin puree vs. Libby’s canned pumpkin puree. See all my experiments in my Fresh vs. Canned Pumpkin Puree article!
How to Bake Pumpkin Pie (and how to tell when it’s done!)
Pumpkin Pie can be tricky to bake. If you underbake, the center may never set and you won’t get clean slices. If you overbake, the top will get cracks and the texture will be dry. Here’s what you’re looking for:
- The edges of the filling should be set and look dry, but the center should still wobble a little bit, kind of like Jell-O.
- The best way to tell when a pie is done is to use an instant-read thermometer and insert it into the center (but don’t allow it to touch the crust and pan). It should read 175°F when the pie is done.
- If you’re worried your pie might be a little on the loose side, pop it in the fridge for a few hours before serving to ensure you get clean cuts.
- Note that metal pie tins will cook quicker than glass or ceramic. Learn more about different types of pie pans here.
Homemade Whipped Cream Tips
- Top the pie with whipped cream as close to serving as possible. The cream will deflate and weep the longer it sits on the pie.
- The recipe uses a tablespoon of bourbon in the whipped cream, but you can omit it if preferred. I just love how it complements the pumpkin.
- Feel free to add more ground cinnamon to the whipped cream too.
How to Store Pumpkin Pie
Store cooled Pumpkin Pie covered with plastic wrap or aluminum foil in the fridge for up to 3 to 4 days. The longer the pie sits, the softer the crust will become.
Can I Freeze Pumpkin Pie?
No, this pumpkin pie does not freeze well.
More Thanksgiving Pie Recipes:
See my other favorite Thanksgiving recipes, from side dishes to bread, here at my Thanksgiving Headquarters!
Easy Pumpkin Pie
Ingredients
For the graham cracker crust:
- 1 3/4 cups (230 grams) graham cracker crumbs (from 15 whole graham crackers)
- 2 tablespoons dark brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (85 grams) unsalted butter, melted
For the pumpkin filling:
- 1 15-ounce can (425 grams) pumpkin puree
- 1 cup (200 grams) packed dark brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 cup heavy cream, at room temperature
- 1/3 cup (80 grams) sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
For the whipped cream:
- 1 1/3 cups heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon, optional
Instructions
Prepare the crust:
- Preheat oven to 325°F. Spray a 9-inch pie dish with cooking spray.
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and butter until the mixture is moistened. Press firmly into the bottom and up the sides of the prepared pie pan using the bottom of a flat measuring cup or glass. Bake for 10 minutes or until lightly golden, firm, and fragrant. Place on a wire rack to cool.
Make the pumpkin filling:
- In the bowl of a food processor or blender, combine the pumpkin puree, sugar, spices, and salt for 1 minute. You can also whisk by hand, but the final texture may not be as smooth. On low speed, gradually add in the cream and sour cream. Add in the eggs and 1 yolk, one at a time, and mix until just combined.
- Pour the mixture into the cooled crust. Bake at 325°F about 50 minutes to 1 hour, until the filling is set at the edges but still wobbly like jello in the center and the internal temperature is 175°F.
- Let cool completely. Serve at room temperature or chilled. If the pie is on the gooey side, chill in the fridge to firm up.
Make the whipped cream:
- Combine all ingredients in a large, deep bowl. Beat with an electric mixer fitted with the whisk attachment until soft peaks form. Garnish with whipped cream just before serving.
Recipe Notes
This post was originally published in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.
Hi. I’m excited to make this pie for Thanksgiving but I have a few questions. I have pumpkin puree that I made and froze in 2 cup containers. Will that extra ounce make a difference or should I remove it? Secondly, if I make/bake the crust ahead of time and stored in the freezer, will it get too soft when thawed? Lastly, do you think I could make the pie filling and store in fridge a day or two ahead? I’m trying to figure out ways I can cut corners since I’m hosting. Sorry for so many questions! Thanks and have a great holiday! 🙂
Hi Bella! Just to be safe, I’d use what the recipe recommends for pumpkin puree weight to ensure it turns out properly with no overflow. Graham cracker crusts can be made in advance. You can either prep the crust ahead of time and place it in the fridge 1-2 days before you’re ready to use it, or you can freeze the baked or unbaked crust for up to 3 months, thawing before use or baking. And while we haven’t tried making the filling ahead of time, I don’t see why you couldn’t! I’d stick with storing it in the fridge just overnight, and it should make the filling even more flavorful. Let us know how it goes!
Wow, I am not a fan of pumpkin pie at all, but the graham cracker crust totally changed it for me! I made it with fresh pumpkin. I was worried about the water content and thought I’d need to drain it with a cheesecloth, but the pumpkin I had was quite dry after roasting and was similar to canned so it turned out great. My boyfriend who requested the pie loved it!
We’re so happy to hear how much you loved this recipe, Charlotte! Thanks for sharing 🙂
Every year – Everytime I want pumpkin pie – THIS IS MY GO TO RECIPE. The taste is perfection,!!
So happy to hear it’s your go-to recipe, Tamela! 🙂
I made this gluten free by using gf ginger cookies in place of Graham cracker cookies. I had enough filling for 2 pies! I made this for Thanksgiving and actually just served it. I must say this is the BEST pumpkin pie I have ever had! My family LOVED it! The ginger crust was a perfect compliment to the filling too!!This is a winner! Thank you for sharing!!
Best pumpkin pie recipe I’ve ever made!