Tessa’s Recipe Rundown
TASTE:The perfect pumpkin pie flavor that makes you wish fall lasted the whole year.
TEXTURE:The crust is crunchy, while the filling is super creamy and smooth.
EASE:SO much easier than a traditional pumpkin pie!
PROS: So simple to make, and so delicious.
CONS:None.
WOULD I MAKE THIS AGAIN?Absolutely!
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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 toswap 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:
- Homemade Pie Crust
- Caramel Apple Streusel Pie
- Peanut Butter Pie
- French Silk Pie
- Brown Butter Sweet Potato Pie
See my other favorite Thanksgiving recipes, from side dishes to bread, here at my Thanksgiving Headquarters!
Easy Pumpkin Pie
By: Tessa Arias
4.92 from 12 votes
Yield: 9 servings
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 10 minutes mins
Review Print
Easy Pumpkin Pie made with a quick graham cracker crust, homemade spiced filling, and topped with freshly whipped cream. Quick and simple to prep ahead of time for Thanksgiving!
Ingredients
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
Instructions
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.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
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.
