This post may contain affiliate links. Read our disclosure policy.
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 Pudding Pie. It’s got 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!
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!
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 we’re using a graham cracker crust instead. 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 Pumpkin Pie recipe. I don’t recommend homemade pumpkin puree in this recipe 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 pumpkin puree. Find out the results 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 pie pans here.
Homemade Whipped Cream Tips
- Try to top the pie with whipped cream as close to serving as possible. The cream will “weep” the longer it sits on the pie, losing its airy volume.
- 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 Pumpkin Pie covered with plastic wrap or aluminum foil in the fridge for up to 3 to 4 days. The longer the pie is in the refrigerator, 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!
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
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 beat until just combined.
-
Pour the mixture into the cooled crust. Bake at 325°F until the filling is 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.
How to Make Pumpkin Pie Ahead of Time
Bake and cool the pie and store in the fridge covered with plastic wrap or aluminum foil for up to 4 days. Just note that the longer the pie is in the refrigerator, the softer the crust will become.
This post was originally published in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.
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!
Always delicious!
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!
Hi There,
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.
Sorry.. EDIT
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.