🎃Pumpkin Pie with Golden Graham Cracker Crust – Professional Bakery-Style Recipe


Learn how to make the perfect pumpkin pie with a golden graham cracker crust. Silky pumpkin filling, warm spices, and step-by-step instructions for consistent bakery-quality results.



✨ Introduction – A Classic Pumpkin Pie with a Twist

Pumpkin pie is a holiday icon, celebrated for its silky texture and warm spiced aroma. In this professional version, the traditional pastry crust is replaced with a buttery graham cracker base, adding extra flavor depth and a delightful crunch. Perfect for Thanksgiving, festive gatherings, or high-end bakery menus, this recipe guarantees a smooth, crack-free filling with a rich golden color.


💡 Why This Recipe Works

  • Graham Cracker Crust – Adds caramel-like sweetness and crunch.

  • Slow Baking – Prevents cracks and keeps the filling creamy.

  • Professional Spice Blend – Balanced flavor without overpowering the pumpkin.

  • Golden Finish – Bakery-display-ready appearance.


🛒 Ingredients (for a 23 cm / 9-inch pie)

For the Graham Cracker Crust

  • 200 g graham crackers (about 14 whole), finely crushed

  • 100 g unsalted butter, melted

  • 50 g light brown sugar

  • Pinch of fine sea salt

For the Pumpkin Filling

  • 425 g pumpkin purée (unsweetened)

  • 200 ml heavy cream

  • 120 ml whole milk

  • 150 g light brown sugar

  • 2 large eggs + 1 egg yolk

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/2 tsp fine sea salt

  • 1 tsp pure vanilla extract


👨‍🍳 Step-by-Step Method

1️⃣ Make the Graham Cracker Crust

  1. Preheat oven to 175°C (350°F).

  2. Mix graham cracker crumbs, brown sugar, melted butter, and salt until evenly moistened.

  3. Press into base and sides of pie dish.

  4. Bake for 8 minutes, then cool slightly.

Pro Tip: Use the base of a measuring cup for a perfectly even crust.

2️⃣ Prepare the Pumpkin Filling

  1. In a large bowl, whisk pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.

  2. Add eggs and yolk; whisk until smooth.

  3. Stir in cream, milk, and vanilla until fully combined.

3️⃣ Fill and Bake

  1. Pour filling into crust and smooth the surface.

  2. Bake at 175°C (350°F) for 45–55 minutes, until edges are set but center jiggles slightly.

  3. Cool at room temperature for 3 hours before slicing.

Chef’s Secret: Avoid overbaking — residual heat will finish the set and prevent cracks.


🎯 Professional Tips

  • Smooth Texture: Strain filling before baking.

  • Golden Color: Brush crust edges with cream before baking.

  • Flavor Depth: Use freshly grated nutmeg.


🍽 Serving Suggestions

  • Top with whipped cream swirls or crème fraîche.

  • Dust lightly with cinnamon or nutmeg.

  • Drizzle with caramel for a modern twist.


🥶 Storage

  • Refrigerate, wrapped, for up to 4 days.

  • Serve chilled or at room temperature.


📊 Nutritional Information (per slice)

  • Calories: 320 kcal

  • Fat: 17 g

  • Carbs: 38 g

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