Pumpkin Pie With Graham Cracker Crust Recipe
User Reviews
5
Pumpkin Pie With Graham Cracker Crust Recipe
Description
The crust is made by mixing finely ground graham cracker crumbs with sugar and melted butter, then pressed into a pie plate and pre-baked for a short time until set and cooled. The filling combines pumpkin puree and brown sugar, followed by adding eggs one at a time for structure, then sour cream and heavy cream for moisture and richness. Pumpkin pie spice, vanilla extract, and salt are stirred in to season and flavor the custard.
The pie is baked at 350°F for about 45 minutes until the center is set but still slightly jiggly, ensuring a silky texture. Meanwhile, homemade whipped cream is prepared by chilling the bowl and whisk, then whipping heavy cream with powdered sugar and vanilla until soft peaks form. This whipped cream acts as an airy topping to balance the dense filling.
This pie variation highlights the crunchy graham crust that contrasts with the custardy pumpkin filling flavored by traditional autumn spices. Serving it with freshly whipped cream enhances the creamy mouthfeel and adds a fresh sweetness. The recipe steps ensure that both crust and filling achieve their ideal textures by proper mixing, chilling, and baking times.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs finely ground
- ⅓ cup white sugar
- 6 tbsp butter melted
For the Filling
- 1 pound pumpkin puree
- ½ cup brown sugar
- 3 egg room temperature
- ½ cup sour cream room temperature
- ½ cup heavy cream
- 1½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well blended. Press this mixture evenly into a 9-inch pie plate. Bake at 375°F for 6-7 minutes and let cool completely (about 1 hour).
- Preheat the oven to 350°F.
- Make the filling by mixing the pumpkin puree and sugar in a large bowl.
- Add eggs, one at a time, making sure to mix well after each egg. Add sour cream and heavy cream and mix well.
- Add pumpkin pie spice, vanilla, and salt. Mix until smooth.
- Pour into graham cracker crust pie pan. Bake for 45 minutes, or until firm in the middle.
- While the pie is baking, prepare Homemade Whipped Cream.
- To get started, place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill.
- Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar, and vanilla to your bowl. Whether you are using the Kitchen-aid or a hand-mixer, start mixing on low speed then increase to medium-high and mix until soft peaks form.
- Once the pie is done and cooled, top with homemade whipped cream and sprinkle with cinnamon or pumpkin pie spice right before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 274kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 84mg | 28% |
| Sodium | 191mg | 8% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 6469IU | 129% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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