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Piece of pumpkin pie with graham cracker crust with a dollop of whipped cream on top removed from a whole pie with piece in the foreground and whole pie in a white pie dish in the background.
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Pumpkin Pie with Graham Cracker Crust

This Pumpkin Pie is a showstopping, award winning family recipe that you have to try. It’s not only easy to make but so incredibly flavorful, light, and fluffy.
Prep Time1 hour
Chill Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: dessert, no bake dessert, pie, pumpkin pie
Servings: 8

Ingredients

Graham Cracker Crust:

  • 1.5 cups graham cracker crumbs 11 graham crackers
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, melted

Pumpkin Pie Filling:

  • 3 egg yolks, beaten
  • 3/4 cup brown sugar
  • 1.5 cups cooked pumpkin
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 envelope gelatin
  • 1/4 cup cold water
  • 3 egg whites, beaten
  • 1/4 cup granulated sugar

Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions

For the crust:

  • Preheat oven to 400F.
  • Add graham crackers to a food processor and pulse into fine crumbs. Add in sugar, salt, and melted butter and pulse until combined. 
  • Press mixture into a pie dish, covering the bottom and all the way up the sides. Press firmly until crust just holds together. Don’t compact it too much or it will be hard to cut into when serving. 
  • Bake crust 8-10 minutes until lightly golden. Let the crust cool fully. 
  • Prepare the filling while the crust cools. 

For the filling:

  • Combine beaten egg yolks, brown sugar, pumpkin, milk, salt, cinnamon, and nutmeg in the pot of a double broiler. Cook for 7-10 minutes until thick, stirring constantly. 
  • In a medium bowl, soak gelatin in cold water. Stir into hot mixture. Chill in fridge until partly set.
  • Meanwhile, beat egg whites using an electric mixer then add granulated sugar. Beat until stiff. 
  • Fold egg white mixture into gelatin mixture. 
  • Pour filling mixture into pie crust and chill in fridge until set (at least 1 hour).
  • Serve with whipped cream. 

For the whipped cream:

  • Using an electric mixer, whip 1 cup heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract, until stiff peaks form.

Notes

  • To freeze: wrap individual pieces tightly in plastic wrap and then inside aluminum foil or an airtight container. Place in the freezer for up to 2 months. When you’re ready to enjoy, defrost in the fridge the day before.  
  • Storing and make ahead: Make ahead and store in the fridge for 4 days.
  • Making crumbs without a food processor: place graham crackers in a ziplock bag and use a rolling pin to crush into fine crumbs.