Print
Slice of easy pumpkin pie with graham cracker crust and whipped cream on top

Easy Pumpkin Pie

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!
Course Dessert
Cuisine American
Keyword thanksgiving
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Yields: 9 servings
Recipe by Tessa Arias

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 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

Directions

Prepare the crust:

  1. Preheat oven to 325°F. Spray a 9-inch pie dish with cooking spray.
  2. 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 a 9-inch 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:

  1. 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.
  2. Pour the mixture into the cooled crust. Bake at 325°F until the filling it 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.
  3. 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:

  1. 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.