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.