A recipe straight from Morgan’s kitchen 🥧 What started as a cozy holiday twist on classic sugar pie quickly became a sister-approved, family-favorite, “you’re bringing that pie, right?” kind of dessert.
The first thing you should know about this pie is that I make extra crust on purpose. A regular graham cracker crust works just fine, but I want a little of that buttery, cinnamon-spiced crunch in every bite. So I make a batch and a half, press it into the pie dish, and call it the best decision I’ll make all Thanksgiving.
The filling is my pumpkin twist on sugar pie. Dark brown sugar gives it a little molasses flavor, whole milk and heavy cream make it silky, and pumpkin pie spice makes the whole kitchen smell like fall. The filling comes together in one bowl while the crust cools.
I chose this pie because it’s practically foolproof. No worrying about the top cracking, no fussing over the filling. It simply comes together and tastes incredible with hardly any effort. And it’s a guaranteed showstopper: every single year, friends and family request it by name.
And if there’s extra filling? Bake it in a ramekin and grab a few graham crackers for dipping. I call it a pie appetizer. Someone has to taste-test it. 😉
🥧 Crumbs of Knowledge
- Go thick on the crust. The batch-and-a-half version is my favorite. Press the crumbs firmly into the bottom and up the sides with the flat bottom of a measuring cup.
- Go easy with the whisk. Stop as soon as the filling looks smooth. Vigorous whisking adds bubbles that can stick around on top as the pie bakes.
- Look for a little jiggle. The edges should look set and the middle should still wobble slightly when you gently nudge the pan. A deeper dish can take quite a bit longer.
- Give it time to chill. Once the pie has cooled, refrigerate it for at least 2 hours so it has time to set before slicing.
- Don’t skip the ice cream. I highly recommend (okay, almost require) serving every slice with a generous scoop of vanilla bean ice cream. Cold, creamy vanilla with warm spices and that buttery crust? Trust me.
🎃 Morgan’s Pumpkin Sugar Pie Recipe
A silky pumpkin and dark brown sugar filling baked in a buttery, cinnamon graham cracker crust. Makes 1 pie.
Graham Cracker Crust
Choose one batch. The extra-thick version is my pick. Crust weights are approximate.
| Ingredient | Standard crust | Extra-thick crust |
|---|---|---|
| Fine graham cracker crumbs | 1½ cups (180g) | 2¼ cups (270g) |
| Packed dark brown sugar | ¼ cup (53g) | ¼ cup + 2 tablespoons (80g) |
| Ground cinnamon | ½ teaspoon (1.3g) | ¾ teaspoon (2g) |
| Fine sea salt | ⅛ teaspoon (0.5g) | ¼ teaspoon (1g) |
| Unsalted butter, melted | ½ cup (113g) | ¾ cup (170g) |
Pumpkin Sugar Pie Filling
- ½ cup (99g) granulated sugar
- ½ cup (60g) all-purpose flour
- ½ cup (106g) packed dark brown sugar
- 1 cup (230g) whole milk
- ⅔ cup (153g) heavy cream
- 1½ teaspoons (7g) vanilla extract
- Scant ½ teaspoon (2g) fine sea salt
- ¾ cup + 2 tablespoons (212g) pumpkin purée (not pumpkin pie filling)
- 2 teaspoons (6g) pumpkin pie spice
Instructions
- Make the crust. Set an oven rack in the lower third and preheat to 375°F. Stir together the graham cracker crumbs, brown sugar, cinnamon, and salt. Add the melted butter and mix until the crumbs are evenly moistened. Press firmly into the bottom and up the sides of a 9-inch glass pie dish.
- Prebake the crust. Bake for 10 minutes, then remove the crust and let it cool. Keep the oven at 375°F.
- Mix the filling. In a medium bowl, whisk together the granulated sugar and flour, then stir in the brown sugar. Add the milk, heavy cream, vanilla, and salt. Whisk gently just until combined. Gently whisk in the pumpkin purée and pumpkin pie spice until evenly blended.
- Bake the pie. Pour the filling into the prebaked crust. Bake for 28–32 minutes, or until the edges look set and the center still has a slight jiggle. In a deeper pan, it may take 45–60 minutes. If the crust edges are browning too quickly, loosely cover them with foil.
- Cool and chill. Let the pie cool to room temperature, then refrigerate for at least 2 hours before slicing. Serve each slice with a generous scoop of vanilla bean ice cream (highly recommended!).
Recipe Notes
- Weigh if you can. Grams are the most accurate, especially for the heavy cream and pumpkin purée. The cup measurements are close approximations.
- Prefer a traditional pie crust? That works, too! Simply swap it in for the graham cracker crust, prebake it (follow your crust’s blind-baking directions), then add the filling and bake as directed.
- Using a metal pan? Start checking a few minutes early, since metal browns the crust faster.
- Bake the bonus ramekin. If your pie dish doesn’t hold all the filling, spray an oven-safe ramekin with nonstick spray and bake the extra filling alongside the pie. Start checking the ramekin early since the smaller portion may set sooner. Let it cool, then dig in with graham crackers while the pie chills.
Morgan’s Pumpkin Sugar Pie
A silky pumpkin and dark brown sugar filling baked in a buttery, cinnamon graham cracker crust.
Ingredients
Extra-Thick Graham Cracker Crust
- 2¼ cups (270g) fine graham cracker crumbs
- ¼ cup + 2 tablespoons (80g) packed dark brown sugar
- ¾ teaspoon (2g) ground cinnamon
- ¼ teaspoon (1g) fine sea salt
- ¾ cup (170g) unsalted butter melted
Pumpkin Sugar Pie Filling
- ½ cup (99g) granulated sugar
- ½ cup (60g) all-purpose flour
- ½ cup (106g) packed dark brown sugar
- 1 cup (230g) whole milk
- ⅔ cup (153g) heavy cream
- 1½ teaspoons (7g) vanilla extract
- scant ½ teaspoon (2g) fine sea salt
- ¾ cup + 2 tablespoons (212g) pumpkin purée not pumpkin pie filling
- 2 teaspoons (6g) pumpkin pie spice
Instructions
- Make the crust. Set an oven rack in the lower third and preheat to 375°F. Stir together the graham cracker crumbs, brown sugar, cinnamon, and salt. Add the melted butter and mix until the crumbs are evenly moistened. Press firmly into the bottom and up the sides of a 9-inch glass pie dish.
- Prebake the crust. Bake for 10 minutes, then remove the crust and let it cool. Keep the oven at 375°F.
- Mix the filling. In a medium bowl, whisk together the granulated sugar and flour, then stir in the brown sugar. Add the milk, heavy cream, vanilla, and salt. Whisk gently just until combined. Gently whisk in the pumpkin purée and pumpkin pie spice until evenly blended.
- Bake the pie. Pour the filling into the prebaked crust. Bake for 28–32 minutes, or until the edges look set and the center still has a slight jiggle. In a deeper pan, it may take 45–60 minutes. If the crust edges are browning too quickly, loosely cover them with foil.
- Cool and chill. Let the pie cool to room temperature, then refrigerate for at least 2 hours before slicing. Serve each slice with a generous scoop of vanilla bean ice cream (highly recommended!).
Notes
Standard crust: For a regular-thickness crust, use 1½ cups (180g) graham cracker crumbs, ¼ cup (53g) packed dark brown sugar, ½ teaspoon (1.3g) cinnamon, ⅛ teaspoon (0.5g) fine sea salt, and ½ cup (113g) melted butter.
Prefer a traditional pie crust? That works, too! Simply swap it in for the graham cracker crust, prebake it (follow your crust’s blind-baking directions), then add the filling and bake as directed.
Using a metal pan? Start checking a few minutes early, since metal browns the crust faster.
Weigh if you can: Grams are the most accurate, especially for the heavy cream and pumpkin purée. Cup measurements are close approximations.
Bonus ramekin: If your pie dish doesn’t hold all the filling, spray an oven-safe ramekin with nonstick spray and bake the extra alongside the pie. Start checking it early since the smaller portion may set sooner. Serve with graham crackers for dipping.
