Marry This Pumpkin Cream Pie Recipe is a creamy and easy recipe, which is made with a homemade graham cracker crust and a rich vanilla pudding base. It’s the perfect dessert for Thanksgiving, ready in about 4 hours including chill time.
Jump to RecipePumpkin Cream Pie Recipe Ingredients
For the Graham Cracker Crust:
- 1 1/2 packages graham crackers (about 15 full sheets)
- 1/2 cup powdered sugar
- 1 stick (1/2 cup) butter, melted
For the Pie Filling:
- 1 box (3 oz. box) vanilla pudding (cook and serve variety)
- 1 cup half-and-half
- 1 cup heavy cream, divided
- pinch of cinnamon
- pinch of nutmeg
- pinch of ground cloves
- 2 Tbsp. whiskey (optional)
- 1/2 cup plus 3 Tbsp. pumpkin puree
- 2 Tbsp. brown sugar
- extra graham cracker crumbs, for garnish
How To Make Pumpkin Cream Pie
- Prepare the crust: Preheat your oven to 300°F (150°C). In a food processor, pulse the graham crackers into fine crumbs. Add the powdered sugar and melted butter and process until the mixture resembles wet sand.
- Bake the crust: Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until set. Remove from the oven and allow the crust to cool completely.
- Cook the pudding base: In a medium saucepan, whisk together the dry pudding mix, half-and-half, and 1/2 cup of the heavy cream. Add the cinnamon, nutmeg, and cloves. Cook over medium heat, stirring constantly, until the mixture comes to a full boil and is very thick.
- Add pumpkin and cool: Remove the saucepan from the heat. Stir in the whiskey (if using) and then the pumpkin puree until well combined.
- Chill the pumpkin base: Cover the pot and allow it to cool slightly at room temperature, then transfer the pot to the refrigerator to chill completely, for at least 1 hour.
- Whip the cream: In a separate mixing bowl, use a hand mixer to beat the remaining 1/2 cup of heavy cream with the brown sugar until light, fluffy, stiff peaks form.
- Combine and fill: Gently fold the chilled pumpkin mixture into the whipped cream until no streaks remain. Pour the final filling into the completely cooled graham cracker crust and spread evenly.
- Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow it to set fully. Garnish with extra graham cracker crumbs before serving.
Recipe Tips
- How to make a perfect crust: For a crust that doesn’t crumble, use the bottom of a flat measuring cup to press the crumb mixture firmly and evenly into the pie pan.
- Why use “Cook and Serve” pudding? This type of pudding contains cornstarch that is activated by heat, which creates a much firmer, more stable set that is ideal for a pie filling. Instant pudding will not set up properly.
- How to ensure the pie sets: The most critical step is to cool the pumpkin-pudding mixture completely before folding it into the whipped cream. If the pumpkin base is even slightly warm, it will melt the whipped cream and result in a soupy pie.
- Make-ahead instructions: This pie is perfect for making a day in advance. The flavor and texture are even better after a full night of chilling in the refrigerator.
What To Serve With Pumpkin Cream Pie
This pie is wonderfully creamy and rich on its own, but it’s also great with:
- A dollop of extra sweetened whipped cream
- A hot cup of coffee or a chai latte
- A light dusting of cinnamon on top
How To Store Pumpkin Cream Pie
Refrigerate: This pie must be stored in the refrigerator. Cover it loosely with plastic wrap or a pie cover. It will keep well for up to 4 days. Freeze: Freezing is not recommended for this pie, as the texture of the pudding-based filling can become watery and separate upon thawing.
Pumpkin Cream Pie Nutrition Facts
- Calories: 380kcal
- Carbohydrates: 40g
- Protein: 4g
- Fat: 22g
- Saturated Fat: 13g
- Sodium: 350mg
- Fiber: 2g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The most likely reason is that the pudding base was not cooled completely before being mixed with the whipped cream. It’s also possible the pudding mixture wasn’t brought to a full, thick boil during the cooking step.
Yes, absolutely. To save time, you can use a 9-inch store-bought graham cracker crust. There is no need to pre-bake it.
No, the whiskey is completely optional. It adds a slight warmth and depth of flavor that complements the pumpkin and spices, but the pie will be delicious without it.
Try More Recipes:
Pumpkin Cream Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings25
minutes10
minutes380
kcalA luscious and easy pumpkin cream pie with a crisp graham cracker crust and a silky, spiced pumpkin filling that requires no baking.
Ingredients
Crust: 15 graham crackers, 1/2 cup powdered sugar, 1 stick melted butter.
Filling: 1 box (3oz) cook-and-serve vanilla pudding, 1 cup half-and-half, 1 cup heavy cream (divided), pinches of cinnamon, nutmeg, cloves, 2 Tbsp whiskey (optional), 1/2 cup + 3 Tbsp pumpkin puree, 2 Tbsp brown sugar.
Directions
- Combine graham cracker crumbs, powdered sugar, and melted butter. Press firmly into a pie pan.
- Bake crust at 300°F for 8-10 minutes. Cool completely.
- In a saucepan, cook pudding mix, half-and-half, 1/2 cup heavy cream, and spices until boiling and thick.
- Remove from heat, stir in whiskey and pumpkin puree. Chill this mixture completely in the fridge.
- Beat remaining 1/2 cup heavy cream with brown sugar until fluffy.
- Gently fold the chilled pumpkin mixture into the whipped cream.
- Pour filling into the cooled crust and refrigerate for at least 2 hours, or until firm.
Notes
- You must use “cook and serve” pudding mix, not instant, for the pie to set properly.
- The pumpkin-pudding base must be completely cold before you fold in the whipped cream, otherwise the filling will be runny.
- This pie is an excellent make-ahead dessert; the texture and flavor improve after chilling overnight.
- For a clean slice, wipe your knife with a damp paper towel between each cut.
