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4 from 1 vote

Pumpkin Pie with Graham Cracker Crust

Prep Time20 mins
Cook Time55 mins
Servings: 8
Cost: 6


Pie Crust

  • 1 1/2 cups graham crackers
  • 6 tbsp butter melted

Pie Filling

  • 450 g pureed pumpkin
  • 3 eggs
  • 1/2 cup cream
  • 1/2 cup brown sugar
  • 1/2 cup sour cream
  • 1/2 tsp grated nutmeg
  • 1 tsp ground cinnamon
  • 1 pinch cloves/all spice
  • 1/2 tsp ground ginger
  • 1/4 tsp salt


  • Preheat the oven to 350 degrees Fahrenheit.
  • To make the pumpkin pie graham cracker crust, crush the graham crackers with a rolling pin. Then, mix the melted butter and graham crackers together until they start to look like wet, mushy sand.
  • Press the crust mix against the sides and bottom of a 9-inch pie pan. Glass or aluminium foil pans work great.
  • Bake the crust for 10 minutes, and then set the crust aside.
  • To make the filling, mix together sugar and pumpkin puree.
  • Add in eggs one at a time, mixing the eggs in thoroughly with each one.
  • Mix in cream and sour cream. Do not beat.
  • Mix in salt and spices, and then mix everything together until it becomes creamy.
  • Pour your pie mix into the pie dish
  • Bake the pumpkin pie for 45 minutes, still at 350 degrees Fahrenheit.
  • Allow the pumpkin pie to cool and then place in the fridge for a few hours before serving. Garnish with whipped topping and ground cinnamon powder.