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If you're looking for a Thanksgiving dessert that's just as beautiful as it is delicious, this is it!! This pumpkin cream pie has a buttery graham cracker crust, a light and fluffy pumpkin filling, and a mountain of toasted Swiss meringue on top. It's a fun twist on traditional pumpkin pie, and I especially love that you can prepare most of it ahead of time. The toasted meringue makes it such a showstopper on the Thanksgiving dessert table! This is a variation of the other pumpkin cream pie on my blog with a stabilized whipped cream topping! If you prefer a quicker pie I’ll link that one here.
Prep Time: 30 minutes
Cook Time: 25–30 minutes
Chill Time: At least 6 hours, preferably overnight
Total Time: About 7 hours, including chilling
Servings: 8
Ingredients
For the Graham Cracker Crust
Approximately 15 full graham cracker sheets, finely crushed (about 2 cups of crumbs)
8 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
¼ teaspoon kosher salt
For the Pumpkin Cream Filling
1 cup pumpkin purée (not pumpkin pie filling)
8 ounces cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
¼ teaspoon kosher salt
1 cup cold heavy whipping cream
For the Swiss Meringue
4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat the oven to 350°F. Add the graham crackers to a food processor and pulse until finely crushed. Transfer the crumbs to a medium bowl and mix with the melted butter, granulated sugar, and salt until the mixture resembles wet sand and holds together when pressed. If it seems too dry, add a little more melted butter, 1 tablespoon at a time. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool completely.
To make the pumpkin cream filling, beat the softened cream cheese and powdered sugar together in a large bowl until smooth and fluffy. Add the pumpkin purée, vanilla extract, pumpkin pie spice, and salt, mixing until fully combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture using a spatula, being careful not to deflate it too much. The filling should be smooth, light, and fluffy.
Spoon the pumpkin cream filling into the cooled graham cracker crust, spreading it into an even layer and smoothing the top. Cover and refrigerate for at least 6 hours preferably overnight, until the filling is chilled and firm enough to slice.
When you're ready to serve, prepare the Swiss meringue. Combine the egg whites, granulated sugar, and salt in a clean, heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk constantly until the sugar has completely dissolved and the mixture reaches 160°F on a thermometer.
Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on medium-high speed for 5–8 minutes, until the meringue is thick, glossy, and holds stiff peaks. The bowl should feel close to room temperature. Add the vanilla extract and mix briefly until combined.
Remove the chilled pie from the refrigerator and generously spread or pipe the meringue over the pumpkin cream filling, creating tall, beautiful swirls and peaks. For that golden toasted finish, carefully use a kitchen torch to lightly brown the meringue, moving the flame continuously to avoid burning it. Keep the torch away from any parchment, decorations, or other flammable materials.
Slice and serve immediately, or return the finished pie to the refrigerator until ready to serve. For the best appearance and texture, I recommend adding and toasting the meringue shortly before serving!
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I have an entire Thanksgiving Menu & Hosting Guide out now, and you are going to love it!! ❤️ Whether you're hosting Thanksgiving for the very first time or just looking for a little inspiration, I've put together everything you need to make the day easier. I'm sharing my full Thanksgiving menu, all of the recipes, a complete grocery list, a step-by-step hosting timeline, make-ahead tips, and all the finishing touches that help bring everything together. From planning your menu to setting the table and getting dinner on the table on time, I've thought of it all so you don't have to! I hope it helps you host a beautiful Thanksgiving without all the stress.
A Recipe by Madeline May
Mile High Pumpkin Cream Pie with Graham Cracker Crust & Meringue
If you're looking for a Thanksgiving dessert that's just as beautiful as it is delicious, this is it!! This pumpkin cream pie has a buttery graham cracker crust, a light and fluffy pumpkin filling, and a mountain of toasted Swiss meringue on top. It's a fun twist on traditional pumpkin pie, and I especially love that you can prepare most of it ahead of time. The toasted meringue makes it such a showstopper on the Thanksgiving dessert table!
Ingredients
For the Graham Cracker Crust
For the Pumpkin Cream Filling
For the Swiss Meringue
Instructions
Preheat the oven to 350°F. Add the graham crackers to a food processor and pulse until finely crushed. Transfer the crumbs to a medium bowl and mix with the melted butter, granulated sugar, and salt until the mixture resembles wet sand and holds together when pressed. If it seems too dry, add a little more melted butter, 1 tablespoon at a time. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool completely.
To make the pumpkin cream filling, beat the softened cream cheese and powdered sugar together in a large bowl until smooth and fluffy. Add the pumpkin purée, vanilla extract, pumpkin pie spice, and salt, mixing until fully combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture using a spatula, being careful not to deflate it too much. The filling should be smooth, light, and fluffy.
Spoon the pumpkin cream filling into the cooled graham cracker crust, spreading it into an even layer and smoothing the top. Cover and refrigerate for at least 6 hours, preferably overnight, until the filling is chilled and firm enough to slice.
When you're ready to serve, prepare the Swiss meringue. Combine the egg whites, granulated sugar, and salt in a clean, heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk constantly until the sugar has completely dissolved and the mixture reaches 160°F on a thermometer.
Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on medium-high speed for 5–8 minutes, until the meringue is thick, glossy, and holds stiff peaks. The bowl should feel close to room temperature. Add the vanilla extract and mix briefly until combined.
Remove the chilled pie from the refrigerator and generously spread or pipe the meringue over the pumpkin cream filling, creating tall, beautiful swirls and peaks. For that golden toasted finish, carefully use a kitchen torch to lightly brown the meringue, moving the flame continuously to avoid burning it. Keep the torch away from any parchment, decorations, or other flammable materials.
Slice and serve immediately, or return the finished pie to the refrigerator until ready to serve. For the best appearance and texture, I recommend adding and toasting the meringue shortly before serving!
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Mile High Pumpkin Cream Pie with Graham Cracker Crust & Meringue