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Tessa’s Recipe Rundown
Taste: Classic pumpkin pie flavor with warm spices, light sweetness from dark brown sugar, and a hint of tang from the sour cream.
Texture: Crunchy graham cracker crust paired with a smooth, creamy pumpkin filling.
Ease: So much easier than traditional pumpkin pie! The 5-minute graham cracker crust means no rolling or chilling pastry dough.
Why you’ll love this recipe: All the classic pumpkin pie flavor you love with a quick graham cracker crust. No evaporated milk or finicky pie dough required! It’s perfect for making ahead of Thanksgiving.
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.
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!
Reader Love
Very easy and quick to make! Plus, it was so much better than the traditional pumpkin pie that has its instructions on the canned pumpkin label. Very light, fluffy and so delicious! Really liked the combination of spices that provided extra flavor.
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!!
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!
Key Recipe Ingredients
Graham Crackers: Graham cracker crumbs make a buttery, crunchy crust without the work of making traditional pie dough.
- Swap: Use an equal amount of crushed Biscoff cookies, digestive biscuits, vanilla wafers, gingersnaps, or other crisp cookies and biscuits. One reader successfully used gluten-free ginger cookies to make this a gluten-free pumpkin pie.
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices. More on this below!
Dark Brown Sugar: I highly recommend dark brown sugar for its rich, molasses-like sweetness that pairs beautifully with the pumpkin and warm spices. You can use light brown sugar instead, but the flavor and color will be slightly different.
Pumpkin Pie Spices: Ground ginger, cinnamon, nutmeg, and cloves give the filling its classic warm, spiced flavor.
Heavy Cream and Sour Cream: Heavy cream adds richness, while sour cream brings a subtle tang that balances the sweetness and contributes to the smooth, creamy filling.
- Swap: I haven’t tested this myself, but readers have successfully substituted full-fat coconut milk for the heavy cream and dairy-free sour cream to make this a dairy-free pumpkin pie.
Eggs and Egg Yolk: Eggs help the filling set as it bakes, while the extra yolk adds richness for a smooth, custardy texture. I haven’t found an egg substitute that works well in this recipe.
Homemade Pumpkin Pie Filling
Unlike traditional pumpkin pie recipes, this filling uses heavy cream, sour cream, and eggs instead of evaporated milk for a rich, creamy texture that’s almost like cream pie or pudding pie. It’s my favorite twist on a classic pumpkin pie!
Be sure to use canned pumpkin puree, not canned pumpkin pie filling. I also don’t recommend homemade pumpkin puree because it can have too much liquid and affect the consistency of the filling.
Want to see how fresh pumpkin compares to canned? Check out my Fresh vs. Canned Pumpkin Puree article for my experiments with different types of pumpkin.
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.
Read Next: Pumpkin Cheesecake With Biscoff Cookie Crust
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.
Storage & Make ahead
Refrigerating: Cover the cooled pie and refrigerate for 3 to 4 days. The graham cracker crust will soften as it sits.
Whipped Cream: Add the whipped cream just before serving to help it hold its shape and prevent weeping.
Freezing: I do not recommend freezing this pie.
More Thanksgiving Pie Recipes:
See my other favorite Thanksgiving recipes, from side dishes to bread, here at my Thanksgiving Headquarters!
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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 sea salt
- 1 cup (237 grams) 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 (316 grams) 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.
Notes
This post was originally published in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.
Thank you for sharing this amazing recipe! Pumpkin pie is my favorite kind of pie, but your graham cracker crust takes it beyond the next level. (I’ve been known to only eat the filling and discard the crust of a traditional pumpkin pie.)
I made this for Thanksgiving, and it received rave reviews. This was the first time I’ve ever attempted making pumpkin pie. Already planning on making another one or two of them for Christmas.
Thanks again!
Hi! I can’t wait to make this. I was going to make a normal pie crust but use your pie filling recipe would baking temps or times change? Thank you!
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!