This indulgent pumpkin pie puts a playful spin on the classic fall dessert with a creamy, spiced pumpkin filling, a buttery graham cracker crust, and a crunchy cinnamon topping. Inspired by bakery-style treats, it delivers rich flavor and contrasting textures that make every bite memorable and perfect for cozy gatherings or holiday tables.
Why You’ll Love This Recipe
This pumpkin pie stands out with its layered textures and deep autumn flavors. The smooth, lightly spiced filling pairs beautifully with the crisp graham cracker crust and crunchy topping. It’s simple enough for home bakers, yet impressive enough to serve at special occasions. Plus, it can be made ahead of time, making it ideal for busy holidays.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, melted
For the pumpkin filling
1 can (15 oz) pumpkin puree
1/2 cup heavy cream
2 large eggs
3/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the crunchy topping
1 cup graham cracker crumbs
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and salt for the crust. Stir in the melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let cool slightly.
In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined.
Pour the pumpkin filling into the prepared crust and smooth the surface with a spatula.
In a small bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon for the topping. Sprinkle the mixture evenly over the pumpkin filling.
Bake the pie for 45 to 50 minutes, or until the center is set and a toothpick inserted comes out clean. Remove from the oven and allow the pie to cool completely. Refrigerate for a few hours before serving for the best texture.
For a chocolate twist, mix a few tablespoons of finely chopped dark chocolate into the crunchy topping.
To enhance the spice profile, add a pinch of cardamom or allspice to the filling.
For a lighter texture, substitute half of the heavy cream with evaporated milk.
You can also use a traditional pastry crust instead of a graham cracker crust for a more classic feel.
Storage/Reheating
Store leftover pie covered in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator. This pie is best enjoyed chilled or at room temperature and does not require reheating.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use homemade pumpkin puree as long as it is well-drained and smooth to avoid excess moisture.
How do I know when the pie is fully baked?
The pie is done when the center is set and a toothpick inserted into the middle comes out mostly clean.
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance and stored in the refrigerator until ready to serve.
What can I use instead of graham crackers?
You can substitute digestive biscuits or crushed vanilla cookies for a similar texture and flavor.
Is this pie very sweet?
The sweetness is balanced by warm spices, but you can reduce the sugar slightly if you prefer a less sweet dessert.
Can I make this recipe dairy-free?
You can try using plant-based butter and a non-dairy cream alternative, though the texture may vary slightly.
Why did my topping sink into the filling?
This can happen if the filling is too thin. Make sure the topping is evenly sprinkled and not pressed down.
Can I add nuts to the topping?
Yes, finely chopped walnuts or pecans can be added for extra crunch.
Should this pie be served warm or cold?
It’s best served chilled or at room temperature after fully setting in the refrigerator.
How do I get clean slices when cutting the pie?
Use a sharp knife and wipe it clean between each cut for neat slices.
Conclusion
This Milk Bar-inspired pumpkin pie is a delightful upgrade to a timeless favorite. With its creamy filling, crisp crust, and irresistible crunchy topping, it’s a dessert that brings warmth and comfort to any table. Whether for a holiday feast or a simple fall treat, this pie is sure to impress and satisfy.
This Milk Bar-inspired pumpkin pie features a creamy, spiced pumpkin filling, a buttery graham cracker crust, and a crunchy cinnamon topping. With layered textures and bold fall flavors, it’s a standout dessert for holidays or cozy gatherings.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, melted
For the pumpkin filling:
1 can (15 oz) pumpkin puree
1/2 cup heavy cream
2 large eggs
3/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the crunchy topping:
1 cup graham cracker crumbs
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and salt for the crust. Stir in melted butter until the texture resembles wet sand.
Press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then let cool slightly.
In a large bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Pour the filling into the pre-baked crust and smooth the top.
In a small bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon for the topping. Sprinkle evenly over the filling.
Bake for 45–50 minutes or until the center is set and a toothpick inserted comes out mostly clean.
Cool completely, then refrigerate for several hours before serving.
Notes
Add chopped dark chocolate to the topping for richness.
Use cardamom or allspice in the filling for extra spice depth.
Swap half the cream for evaporated milk for a lighter filling.
Use a pastry crust instead of graham for a more classic pie.
