This pumpkin pie with graham cracker crust is a Thanksgiving favorite: a silky, spiced pumpkin filling baked inside a buttery graham cracker crust. It’s simple to make, full of flavor, and perfect for holiday gatherings.
If you enjoy classic pumpkin custard but want an easier crust or a different flavor profile, this graham cracker crust version is an excellent choice. The filling is the same creamy, spiced custard you expect from pumpkin pie, but the graham cracker base adds a toasty, slightly sweet contrast. This recipe can be made in just two bowls and doesn’t require a mixer. I like to finish it with homemade whipped cream and a sprinkle of crushed graham crackers.
This pie is ideal for Thanksgiving, Friendsgiving, or any holiday party. It uses straightforward ingredients and is easy to scale or make ahead—Bake it the day before and chill in the fridge so you can relax when guests arrive.
Why you’ll love this recipe!
- Classic pumpkin custard: Rich, creamy, and warmly spiced. A touch of sour cream adds extra richness and a smoother texture.
- Easy graham cracker crust: A buttery, quick crust that complements the pumpkin filling. Use homemade or a store-bought crust if you prefer.
- Minimal equipment: Two bowls are all you need—no stand mixer required.
- Make ahead friendly: Bake ahead of time and chill, making it convenient for busy holiday schedules.
Ingredients Needed
- Canned pumpkin: Use 100% pumpkin puree, not pre-sweetened pumpkin pie filling.
- Sour cream: Adds richness and a velvety texture; crème fraîche can be substituted.
- Spices: A blend of cinnamon, nutmeg, ginger, cloves, and a pinch of black pepper gives a warm, slightly spicy profile.
- Eggs: The filling is custard-based and needs eggs for structure.
- Graham crackers: About 12 sheets (or digestive biscuits in the UK—reduce butter slightly if they’re very buttery).
- Unsalted butter: Melted to bind the crust.
See the recipe card below for exact quantities and full ingredient details.
Step by Step Instructions
Step 1 — Make the crust: Preheat the oven to 350°F (175°C). Combine graham cracker crumbs with melted butter, light brown sugar, a pinch of salt, and a little cinnamon. Press the mixture evenly into a 9-inch pie dish, using the bottom of a measuring cup to compact it and a spoon to round the inner edge for easier slicing. Bake 8–9 minutes, then remove to cool.
Step 2 — Make the filling: In a large bowl, whisk the eggs with granulated and light brown sugar and vanilla. Stir in pumpkin puree, spices, and salt until smooth. Add heavy cream and sour cream and mix until well combined.
Step 3 — Bake the pie: Pour the filling into the cooled graham cracker crust. Bake at 350°F for about 45 minutes, or until the edges are slightly puffed and set while the center still jiggles gently. If the crust edges brown too quickly, tent them with foil about 25–30 minutes in. When done, turn off the oven, crack the door open, and let the pie cool slowly inside to reduce the chance of cracking.
Step 4 — Chill and serve: Once completely cool, transfer the pie to the fridge and chill for at least 2 hours. Serve with whipped cream and a sprinkle of crushed graham crackers, if desired.
Expert Tips & Tricks
- Pie dish choice: Use a regular or deep-dish 9″ pie plate. A shallow dish may leave you with a little extra filling.
- Protect the crust: Cover the crust edges with foil around the 25–30 minute mark to prevent over-browning.
- Crushing crackers: Use a food processor or place graham crackers in a sealed plastic bag and crush with a rolling pin. For cleaner results, double-bag before crushing.
- Prevent cracks: Remove the pie when the center still jiggles and cool it slowly with the oven door cracked open. If cracks appear, cover them with whipped cream before serving.
Pumpkin Pie Questions 🥧
Par-baking the crust for 8–9 minutes firms the base and helps prevent sogginess.
Cracks usually come from overbaking or cooling too quickly. Remove the pie when the edges are set and the center still jiggles, then cool slowly.
Yes. Once the pie has fully cooled, cover and chill it for a few hours before serving.
Yes. A ready-made graham cracker crust works well as a convenient option.
Storage
Cover the cooled pie and refrigerate for up to 4–5 days. Add whipped cream just before serving for best texture.
Try these Thanksgiving desserts next
-
Easy Chai Cake with Spiced Buttercream
-
Pecan Pie Cheesecake
-
Turtle Pie (No Bake)
-
Apple Crisp Cheesecake
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Thank you!
Ella
Recipe
Pumpkin Pie with Graham Cracker Crust
Ella Gilbert
Equipment
- 1 9″ pie plate
Ingredients
Graham Cracker Crust
- 1 ½ cups (180 g) graham cracker crumbs (about 12 sheets)
- 6 tablespoons (85 g) unsalted butter, melted
- pinch of salt
- 4 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
Pumpkin Pie Filling
- 3 large eggs, room temperature
- ½ cup (110 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 15 oz (425 g) pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- pinch ground black pepper
- 1 teaspoon kosher salt
- 1 cup (240 ml) heavy cream
- ⅓ cup (80 g) sour cream
Whipped Cream
- 1 cup heavy cream (for whipping)
Instructions
Make Graham Cracker Crust
- Preheat oven to 350°F (175°C). Pulse graham crackers in a food processor until fine crumbs form.
- Mix crumbs with melted butter, a pinch of salt, light brown sugar, and cinnamon until evenly moistened.
- Press the mixture into a 9″ pie dish, compacting the bottom and sides. Round the inner edge with the back of a spoon for easier slicing.
- Bake 8–9 minutes, then remove and let cool slightly.
Make Pie Filling
- Keep oven at 350°F (175°C). In a large bowl, whisk eggs with both sugars and vanilla.
- Add pumpkin puree, spices, and salt, and whisk until smooth. Stir in sour cream and heavy cream until fully combined.
- Pour filling into the prepared crust and tap to release air bubbles. Depending on your pie dish, you may have extra filling.
- After 25–30 minutes, tent the pie edges with foil if they’re browning too quickly.
- Bake about 45 minutes total, until edges are set but center still jiggles slightly. Allow to cool slowly with the oven door cracked open to reduce cracking.
- Once fully cooled, chill in the fridge for at least 2 hours before serving.
Whipped Cream
- Whip the heavy cream to stiff peaks using a stand mixer or hand mixer. Dollop over the pie or each slice and sprinkle with crushed graham crackers if desired.
Notes
These recipes are tested and developed using metric measurements; weighing ingredients with a kitchen scale yields the most consistent results. Conversions to cups are provided but may vary. If you don’t have kosher salt, halve the amount called for (1 tsp kosher = ½ tsp fine salt).
A store-bought graham cracker crust works fine if you prefer convenience. Depending on your pie dish, you may have leftover filling—pour carefully.
Store leftovers covered in the refrigerator for up to 4–5 days.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.