Pumpkin Pie with Graham Cracker Crust

Minimize the Thanksgiving Day chaos by making this pumpkin pie with graham cracker crust ahead of time! The crust and filling each come together in a flash, and once it's baked and chilled overnight, it's ready to be served after the feast. The smooth, creamy pumpkin filling and buttery graham cracker crust are best topped with a dollop of whipped cream!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8 slices

Calories: 283 kcal per serving

Ingredients

2 - sleeves graham crackers
1 tsp - salt
½ cup - unsalted butter
1 can - pumpkin purée
1 cup - heavy cream
3 - eggs
1 tsp - vanilla extract
½ cup - dark brown sugar
2 teaspoons - pumpkin pie spice
½ tsp - salt

Instructions

Preheat the oven to 350 degrees F.
In a food processor, add the graham crackers and pulse until they form fine crumbs. Add the salt and melted butter, and continue pulsing until fully combined.
Pour the crust crumbs into a 9" pie pan, and use a measuring cup or small bowl to pack the crust down and press it up the sides.
Bake the crust for 10 minutes until set and golden. Set aside to cool completely.
Turn the oven down to 325 degrees F.
In a large bowl, whisk together the pumpkin purée, heavy cream, eggs, and vanilla. Do not over-mix!
Whisk in the brown sugar, pumpkin pie spice, and salt until fully combined.
Pour the filling into the cooled graham cracker crust. Gently tap the pie pan on the counter to release any air bubbles.
Place the pie pan on a baking sheet and carefully transfer to the middle rack of the oven. Bake the pie for about 1 hour or until set on the edges and slightly jiggly in the center.
Turn the oven off, crack the oven door open, and leave the pie in the oven for 30 minutes. Take the pie out and allow to cool completely at room temperature. Place in the fridge uncovered and chill overnight.
Serve with whipped cream and a dash of cinnamon!

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