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Creamy Easy Pumpkin Pie: 5-Step Perfect Dessert

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A rich, velvety pumpkin pie with a buttery graham cracker crust that is quick to prepare and consistently reliable for holiday gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 15 ounces pure pumpkin puree
  • 1 ¼ cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Crush graham crackers into fine crumbs using a food processor or ziploc bag.
  3. Mix crumbs with melted butter and press firmly into the bottom and sides of a 9-inch pie dish.
  4. Pre-bake crust for 8-10 minutes until fragrant, then let cool slightly.
  5. In a large bowl, gently whisk eggs until broken up but not aerated.
  6. Add sugar and salt, whisking until combined.
  7. Add pumpkin puree and mix until smooth.
  8. Gradually pour in heavy cream while whisking continuously to emulsify.
  9. Stir in vanilla extract and pumpkin pie spice.
  10. Pour filling into the cooled crust and tap dish to release air bubbles.
  11. Bake for 45-50 minutes until edges are set but center still jiggles slightly.
  12. Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight before serving.

Notes

Use room temperature eggs to prevent curdling. Do not over-mix to avoid cracks. The pie must be chilled for at least 4 hours for clean slicing. Can be made 2 days in advance.

Nutrition

Keywords: pumpkin pie, graham cracker crust, easy dessert, holiday baking, creamy pumpkin pie, fall recipes

Find it online: https://livelybite.com/creamy-easy-pumpkin-pie-5-step-perfect-dessert/