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 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
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 a 9-inch 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 beat until just combined.
Pour the mixture into the cooled crust. Bake at 325°F until the filling it set at the edges but still wobbly like gelatin in the center and the internal temperature is 175°F, about 50 minutes to 1 hour.
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 bowl. Beat with an electric mixer fitted with the whisk attachment until soft peaks form. Garnish each slice with whipped cream just before serving.
Best pumpkin pie recipe I’ve ever made!
I made this today and it’s delicious!! I did use coconut milk instead of heavy cream. Also, non dairy sour cream (kite hill) instead of the dairy. It made it silky smooth and baked perfectly. Highly recommend this recipe.
Happy your substitutions works! Thanks for sharing 🙂
This is the absolute BEST pumpkin pie. My family hates pie crust, so the graham crackers are the perfect substitute. I’m also picky with my pumpkin pie, and this is the only recipe I haven’t had to adjust to actually make it taste like pumpkin pie. That being said, there is plenty of wiggle room with this recipe, so it’s a perfect choice to experiment with. I also love that it’s cheap and easy to make, and it makes your kitchen truly smell like the holiday season. If you love pumpkin spice then you have to make this recipe. Definitely a holiday staple in my family now!
Hooray! So happy you love this recipe, AnnaBell! Thrilled to hear it’s a family favorite and a holiday staple! Thanks so much for the comment 🙂
This really is the best pumpkin pie recipe! It’s great for people who love pumpkin pie but even for people who don’t! I used to think I didn’t like pumpkin pie until I tried this recipe. The texture is perfect and the grahama cracker crust is so much better than traditional pie crust.
So happy to hear that!
Hi Tessa! What is your equivalent on grams for a tablespoon of butter (before melted)? I use 15 grs to made any recipe. But I would like yo know your perspective.
Hi Andreina! Please check out our Ingredient Measuring Cheatsheet as Tessa lists her preferred measurements there 🙂 We are slowly making our way through older recipe posts and updating them with metric measurements. Hope that helps!
What would you recommend substituting for the whipping cream? Would there be a possible substitute? Looking for a diary free option. I’m fine with the sour cream. Thank you!
Hi Kathleen! We don’t bake dairy-free; however, there are dairy-free brands of whipped cream that can be purchased at the grocery store. You can also search online for homemade dairy-free recipes. Good luck!
Thanks for the reply! I caved and used the whipping cream! Such a delicious pie!! Highly recommend!
I’ve made this twice. It. Is. Perfect!!
So happy to hear you love it! Thanks for the comment!
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’m so glad you enjoyed this pumpkin pie recipe, Debby!
Thank you for this recipe. I tried this on the family and no one noticed the black pepper but raved about the pie.
It would be great if you could give the amounts in weight when there are tablespoons in the recipes (as you usually do with cups) as I’m in Australia and this gets very confusing.
It would be great if you could give the amounts in weight use tablespoons (as you usually do with cups) as I’m in Australia and this gets very confusing.
Best tips ever, thanks for your work.