Pumpkin Cream Pie

velvety smooth pumpkin cream pie is the perfect dessert for fall gatherings, holiday tables, or whenever you crave a slice of creamy indulgence. Unlike traditional pumpkin pie, this version is lighter, creamier, and requires no baking, making it both elegant and approachable for home bakers.

Why You’ll Love This Recipe

This pumpkin cream pie brings together the comforting flavors of pumpkin spice with the silky texture of a cream pie. The no-bake filling makes it quicker and easier than a baked pie, while the whipped cream topping adds a luscious finishing touch. It is ideal for anyone who wants the cozy taste of pumpkin pie with less effort and a smoother, more decadent texture.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

• Cream cheese, softened

• Powdered sugar

• Pumpkin puree

• Pumpkin pie spice

• Ground cinnamon

• Vanilla extract

• Whipped topping or heavy cream, whipped

• Optional garnish: extra whipped cream, cinnamon, or crushed graham crackers

directions

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined, then press into the bottom of a pie dish to form a crust. Refrigerate while preparing the filling.

2. In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.

3. Add pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract. Mix until fully incorporated.

4. Fold in whipped topping (or gently fold in freshly whipped cream) until the filling is light and airy.

5. Spread the filling evenly into the chilled crust. Smooth the top with a spatula.

6. Refrigerate for at least 4 hours or until set.

7. Before serving, top with additional whipped cream, a sprinkle of cinnamon, or crushed graham crackers if desired.

Servings and timing

This pumpkin cream pie makes 8 servings. Preparation time takes about 20 minutes, with an additional 4 hours of chilling time.

Variations

• Use a gingersnap cookie crust instead of graham crackers for extra spice and depth of flavor.

• Add a layer of caramel sauce over the crust before adding the pumpkin filling for a decadent twist.

• Mix a splash of maple syrup into the filling for a richer sweetness.

• Substitute Greek yogurt for part of the cream cheese for a slightly tangier and lighter version.

storage/reheating

Store pumpkin cream pie covered in the refrigerator for up to 4 days. For longer storage, freeze the pie (without whipped topping) for up to 2 months, then thaw overnight in the refrigerator before serving. This pie is best served chilled and does not require reheating.

FAQs

How far in advance can I make pumpkin cream pie?

You can prepare it up to 2 days ahead of time and keep it refrigerated until ready to serve.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling already contains sugar and spices, which would alter the balance of the recipe. Stick with pure pumpkin puree.

Can I make this pie without cream cheese?

Yes, you can substitute mascarpone or use a combination of Greek yogurt and whipped cream for a different texture.

Is this pie gluten-free?

If you use gluten-free graham crackers for the crust, the recipe becomes gluten-free.

Can I make this pie dairy-free?

Yes, use dairy-free cream cheese and coconut whipped cream as substitutes.

How can I prevent the crust from crumbling?

Press the crust mixture firmly into the pan and chill it before adding the filling to help it hold together.

Can I freeze pumpkin cream pie?

Yes, freeze without toppings for up to 2 months. Thaw overnight in the refrigerator before serving.

What can I use instead of whipped topping?

You can make fresh whipped cream with heavy cream and powdered sugar for a fresher flavor.

Can I add nuts to the recipe?

Yes, crushed pecans or walnuts can be mixed into the crust or sprinkled on top for crunch.

How do I serve pumpkin cream pie?

Serve it chilled, sliced into wedges, with an optional dollop of whipped cream on each slice.

Conclusion

Pumpkin cream pie is a delightful alternative to traditional baked pumpkin pie, offering a lighter, creamier texture with all the warm spices of autumn. Simple to prepare and perfect for make-ahead entertaining, it is a dessert that impresses without requiring hours in the kitchen. Whether for Thanksgiving, a fall gathering, or simply a sweet treat at home, this pie is sure to become a seasonal favorite.

Print