I can’t say enough good things about this easy pumpkin pie that replaced my old favorite. It features a homemade graham cracker crust and a smooth, creamy filling that comes together in minutes — without condensed or evaporated milk. You can make it ahead, freeze it if needed, and it always vanishes fast when served with a generous spoonful of whipped cream.
Easy holiday pie
When I needed a last-minute pumpkin dessert, this graham cracker–crusted pie was the answer. It’s fast to assemble and delivers a flavor and texture that guests rave about. It’s ideal for Thanksgiving or any fall gathering.
We like to pile on lightly sweetened whipped cream — it complements the filling’s richness without overpowering it.
Balanced flavors. The pie isn’t overly sweet or heavily spiced. Instead of evaporated or condensed milk, this filling uses sour cream, which adds tang and keeps the texture silky and slightly cheesecake-like.
Quick and simple. The crumb crust saves time, and the filling mixes up in a few minutes. Because it’s so easy, it’s become a holiday staple here.
Make ahead-friendly. The pie keeps well in the fridge for a couple of days and freezes nicely if you want to prepare it in advance.
While I appreciate a classic homemade pastry crust, the crumb crust is a real timesaver and perfect for this recipe. We also use it for other seasonal pies and no-bake desserts.
– Erica ⭐️⭐️⭐️⭐️⭐️
This is the perfect pumpkin pie recipe! Paula made pumpkin pie a holiday tradition for us — we were all converted.
– Mariah ⭐️⭐️⭐️⭐️⭐️
My first time making pumpkin pie and it turned out wonderful. The flavor was incredible!
– Sherry ⭐️⭐️⭐️⭐️⭐️
First time trying this pie and there wasn’t a slice left. The texture and flavor were perfect.
Testing Notes
- Graham cracker crumbs: Process the crackers to a fine crumb so the crust holds together. If you don’t have a food processor, crush them in a zip-top bag with a rolling pin until very fine.
- Crumb crust: The mixture should look like wet sand. Slightly moist is better than too dry. Press it firmly into the pan so it slices cleanly without becoming tough.
- Adding sugar: Brown sugar in the crust adds a subtle caramel note, but it’s optional.
- Filling: Use room-temperature ingredients and mix gently. Don’t overbeat — too much air makes the filling puff and then sink. Aim for a creamy, dense texture similar to a cheesecake.
- Chill before serving: For the cleanest slices and best texture, cool the pie completely, cover, and refrigerate for several hours or up to two days.
Step-by-step VIDEO
See how simple this pie is to make in the short tutorial posted on YouTube.
Ingredient Notes
Quantities are in the recipe card below. Use homemade or canned pumpkin puree (not pumpkin pie filling). Heavy cream and sour cream give the filling its silky texture. Light or dark brown sugar works in the crust and filling; adjust spices to taste.
- Graham crackers: store-bought crumbs work fine, or make your own.
- Pumpkin: canned puree or homemade puree — both are fine. Avoid pumpkin pie filling.
- Cream: heavy cream or double cream both work for a rich filling.
- Spices: use the listed spices or a pre-made pumpkin pie spice blend to simplify measurements.
Crust
Combine graham cracker crumbs, brown sugar (optional), and melted butter until the mixture resembles wet sand.
Filling
The pumpkin filling comes together quickly, so have all ingredients measured and at room temperature before you start.
Variations & substitutions
- Sugar: swap brown sugar for granulated white sugar if you prefer a cleaner sweetness.
- Store-bought crust: use a pre-made graham cracker shell or a standard pie crust when short on time.
- Cookies: try gingersnaps or another cookie for the crust for a spicier base.
- Mascarpone: can replace sour cream for a richer, silkier filling.
- Individual pies: make mini pies in individual crusts for single servings.
Easy crumb crust
See the graham cracker crust post for pictures and tips — or use a ready-made crust. Press the crumbs evenly into a 9-inch pie plate, starting at the sides and working toward the center.
Press it
Press the crust into the pan, making sure there are no thin spots. It can be a bit uneven at the rim — that’s okay.
Chill it
Refrigerate the crust while you prepare the filling so the butter firms and the crust holds together. This crust is not baked first for this recipe.
The pumpkin filling
Pumpkin filling
Mix pumpkin puree with brown sugar, then add eggs one at a time, mixing gently. A whisk or a hand mixer on the lowest speed works well.
Sour cream
Fold in sour cream and heavy cream until the filling is completely smooth with no streaks. Use a hand whisk and avoid whipping in air.
Flavorings
Add cinnamon, ginger, nutmeg and allspice (or 1½ teaspoons pumpkin pie spice) plus vanilla and a pinch of salt. Stir to combine without beating.
Baking
When is the pie done? Start checking a few minutes before the listed time. The center should still be slightly jiggly when you take it out; it will set as it cools.
Fill the pan
Pour the filling into the chilled crust until it almost reaches the rim. Work next to the oven to avoid spills.
Preheat the oven
Bake until the center is just set but slightly jiggly. Cool completely on a wire rack, then refrigerate for several hours for best texture and clean slices.
Serving
Serve at room temperature or lightly chilled. Very cold slices mute some flavors, so let the pie rest a bit after refrigeration for the best taste. I often enjoy it plain, but whipped cream is a lovely option.
Whipped cream
For a simple topping, whip cold heavy cream with a bit of powdered sugar and a touch of cream cheese for stability. Dollop or pipe the cream as you prefer and dust with a little cinnamon.
Storing
- Room temperature: The pie keeps well covered the day it’s made, before adding whipped cream.
- Refrigerator: After topping with whipped cream, store the pie loosely covered so the cream doesn’t get crushed and the filling doesn’t dry out.
- Freezing: Freeze the pie without whipped cream. Thaw overnight in the refrigerator rather than at room temperature to preserve texture.
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Easy Pumpkin Pie (with graham crust)
Ingredients
For the cookie crust:
- 1 ¾ cups ground graham crackers
- 2 tablespoons brown sugar
- 8 tablespoons unsalted butter, melted
For the filling:
- 1 pound pumpkin puree, at room temperature
- ½ cup brown sugar
- 3 eggs, at room temperature
- ½ cup sour cream, at room temperature
- ½ cup heavy cream, at room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch grated nutmeg
- pinch ground allspice, or ground cloves
- 1 ½ teaspoons pumpkin spice mix, instead of the individual spices
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the whipped cream:
- 1 cup heavy cream
- 1 ½ tablespoons cream cheese
- 3 tablespoons powdered sugar
Instructions
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Preheat the oven to 350°F (180°C).
For the crust:
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Combine 1 ¾ cups ground graham crackers and 2 tablespoons brown sugar in a medium bowl. Stir in 8 tablespoons melted unsalted butter until the mixture resembles wet sand.
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Press the crumb mixture into a 9-inch (24 cm) pie plate, covering bottom and sides. Refrigerate while you prepare the filling.
For the pumpkin filling:
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In a large bowl, mix 1 pound pumpkin puree with ½ cup brown sugar.
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Add 3 eggs one at a time, mixing gently after each addition.
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Stir in ½ cup sour cream and ½ cup heavy cream until smooth. Do not beat.
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Add 1 teaspoon cinnamon, ½ teaspoon ginger, a pinch of nutmeg and allspice (or 1½ teaspoons pumpkin spice), 1 teaspoon vanilla, and ¼ teaspoon salt. Mix until uniform.
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Pour the filling into the chilled crust and bake about 40 minutes, or until the center is mostly set but still slightly jiggly.
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Cool completely on a wire rack, cover, and refrigerate for several hours or up to 2 days before serving.
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Serve with whipped cream and a light dusting of cinnamon, if desired.
For the whipping cream:
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Beat 1 cup cold heavy cream with 1½ tablespoons cream cheese and 3 tablespoons powdered sugar until medium peaks form. Finish by hand if needed to avoid overbeating.
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Tip: Stop when the cream is thick but still soft to avoid curdling from overbeating.
Notes
Pumpkin: canned or homemade pumpkin puree both work. Do not use ready-made pumpkin pie filling.
Storing: The pie keeps at room temperature the day it’s made (before adding whipped cream). After topping, refrigerate covered to prevent drying.
Freezing: Freeze without whipped cream and thaw in the refrigerator overnight.
Make it your own: Adjust spice and sugar levels, or add a tablespoon or two of maple syrup for a different sweet note. Use more or less of any spice to suit your taste.