Pumpkin Pie With Graham Cracker Crust

5 from 2 votes

Pumpkin Pie With Graham Cracker Crust

Pumpkin Pie with Graham Cracker Crust is a delightful twist on the classic dessert, featuring a buttery, slightly sweet graham cracker base. The creamy pumpkin filling, spiced with cinnamon, nutmeg, ginger, allspice and cloves, pairs perfectly with the crisp and crumbly crust, creating a warm and comforting dessert that’s perfect for fall gatherings.

Prep Time10

Cook Time1 15

Total Time1 25

Course: dessert

Cuisine: american

Servings: servings

Calories: 521kcal

Author: Krista Stechman

Equipment

Ingredients

Graham Cracker Crust

6 oz honey graham cracker crumbs
6 tablespoon unsalted butter melted
3 tablespoon granulated sugar
1 teaspoon kosher salt Diamond Crystal brand

Pumpkin Pie

2 cups pumpkin puree I use Libby's
14 oz sweetened condensed milk
¼ cup brown sugar
3 eggs room temperature
⅓ cup heavy cream room temperature
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon kosher salt Diamond Crystal brand
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon nutmeg

Maple Whipped Cream

½ cup heavy cream cold
¼ cup powdered sugar
¼ teaspoon vanilla extract
1 pinch kosher salt Diamond Crystal brand
1 tablespoon maple syrup

Instructions

Graham Cracker Crust

Preheat oven to 350°F. Thoroughly mix all crust ingredients together in a large mixing bowl with a fork.
Firmly press graham cracker crumbs into pie pan and up the edges of the pan. Bake 10 minutes then remove and allow to cool slightly. Immediately turn oven temp down to 325°F

Pumpkin Pie

Whisk all pumpkin pie ingredients together in a large mixing bowl until thoroughly mixed
Pour pie mixture into crust then bake at 325°F for 75 minutes or until edges of pie are set and the middle has a slight jiggle when you wiggle the pan. Allow pie to cool on a wire rack

Whipped Cream

Mix all whipped cream ingredients together in a medium sized mixing bowl on low speed with an electric hand mixer. Once mixed, turn speed up to medium-high and continue mixing until soft peaks are formed
Top the pie with whipped cream, cut and serve

Notes

Use store bought graham cracker crumbs or blend your own in a food processor. Get a mixture of fine crumb and small crumb when blending your own.

Press firmly when making the crust. This is important for keeping the pie crust from cracking when serving.

Fully cool pumpkin pie before adding whipped cream. After pie cools on wire rack for 1 hour it can be transferred to the fridge until fully chilled.

Using very cold heavy cream is important when making whipped cream. Use a high speed to beat cream after all ingredients are mixed in.

Nutrition