Pumpkin Cream Pie – A Silky, Spiced No-Bake Delight

Pumpkin Cream Pie is a dreamy twist on the classic pumpkin pie — cool, creamy, and laced with warm autumn spices. Unlike the traditional baked version, this pie combines a smooth pumpkin-spice filling with a fluffy whipped topping, all nestled in a buttery graham cracker crust.

This no-bake pie is perfect for those who love the flavor of pumpkin pie but prefer a lighter, mousse-like texture. It’s ideal for holidays, gatherings, or even as a make-ahead dessert that chills beautifully in the fridge.

With its velvety filling and spiced aroma, Pumpkin Cream Pie brings all the cozy feelings of fall in one easy, crowd-pleasing dessert.

Ingredients Overview

Each component of this pie works together to create a luscious, airy dessert with just the right amount of spice and sweetness.

• Pumpkin Puree: The star ingredient. Use 100% canned pumpkin puree (not pumpkin pie filling, which has added sugar and spices). Homemade puree works, too — just make sure it’s well-drained and smooth.

• Cream Cheese: Adds tanginess and stability to the filling. Softened cream cheese helps create that creamy texture.

• Heavy Whipping Cream: Whipped into stiff peaks, it lightens the pumpkin mixture into a silky mousse-like filling.

• Granulated Sugar & Brown Sugar: A blend of both gives the pie sweetness and a touch of molasses depth from the brown sugar.

• Vanilla Extract: Enhances all the warm flavors and adds a sweet finish.

• Pumpkin Pie Spice: A classic blend of cinnamon, nutmeg, ginger, and cloves. You can buy pre-mixed or make your own.

• Salt: Just a pinch to balance the sweetness and elevate the spices.

• Graham Cracker Crust: A buttery, crunchy base that complements the creamy filling. You can use store-bought or make your own with graham crackers, butter, and sugar.

Substitutions & Variations

• Crust Options: Use a gingersnap crust for extra spice, or a chocolate cookie crust for a deeper flavor contrast.

• Dairy-Free: Use plant-based cream cheese and coconut whipped cream.

• Sugar-Free: Substitute with a granular erythritol blend or monk fruit sweetener.

• Spice Variation: Add extra cinnamon or a pinch of cardamom for a twist.

Step-by-Step Instructions

1. Make the Crust (if homemade)
   Crush 1 ½ cups of graham crackers into fine crumbs. Mix with 6 tablespoons melted butter and 2 tablespoons sugar. Press into a 9-inch pie plate. Chill for 30 minutes, or bake at 350°F for 8 minutes and let cool.

2. Whip the Cream
   In a chilled mixing bowl, whip 1 cup heavy cream to stiff peaks. Refrigerate while you prepare the filling.

3. Beat Cream Cheese and Sugars
   In another bowl, beat softened cream cheese with brown sugar and granulated sugar until smooth and fluffy, about 2–3 minutes.

4. Add Pumpkin and Flavorings
   Beat in pumpkin puree, pumpkin pie spice, vanilla, and a pinch of salt. Mix until fully combined and creamy.

5. Fold in Whipped Cream
   Gently fold the whipped cream into the pumpkin mixture until no streaks remain. Be careful not to deflate the whipped cream.

6. Fill the Crust
   Spoon the pumpkin filling into the cooled graham cracker crust. Smooth the top with a spatula.

7. Chill the Pie
   Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.

8. Top and Serve
   Before serving, add an extra layer of whipped cream or pipe rosettes around the edges. Sprinkle with a pinch of cinnamon or nutmeg if desired.

Pro Tips

• For best results, use cold heavy cream and chill your mixing bowl before whipping.

• Make sure the cream cheese is fully softened to avoid lumps in the filling.

• Chill the pie overnight for the most stable texture when slicing.

Tips, Variations & Substitutions

• Whipped Topping Shortcut: You can use whipped topping (like Cool Whip) instead of fresh whipped cream for convenience.

• Mini Pies: Divide the filling into mini graham cracker crusts for individual servings.

• Freeze It: This pie can be frozen and served as a frozen dessert — perfect for warmer climates.

• Add Crunch: Sprinkle chopped toasted pecans on top for texture.

Storage Tips

• Store covered in the fridge for up to 4 days.

• If freezing, wrap tightly and consume within 1 month. Thaw in the refrigerator for a few hours before serving.

Serving Ideas & Occasions

Pumpkin Cream Pie is a holiday favorite that fits just about any occasion:

• Thanksgiving Dessert: A lighter option alongside classic pumpkin pie or pecan pie.

• Make-Ahead Party Dessert: Stays fresh and beautiful when prepped the day before.

• Weekend Treat: Enjoy a slice with coffee or chai tea on a cozy afternoon.

Serve chilled with extra whipped cream, a dusting of cinnamon, or even a drizzle of caramel for added decadence.

Nutritional & Health Notes

This dessert is rich but balanced, with less density than a traditional pumpkin pie. The whipped cream gives it airiness, and the absence of eggs makes it ideal for those avoiding raw egg-based recipes.

• Calories: ~320–380 per slice (1/8 of pie)

• Carbs: ~30–35g

• Fat: ~20–25g (mostly from cream and cream cheese)

• Protein: ~3–5g

For a lighter version:

• Use light cream cheese and reduced-fat whipped topping.

• Skip the crust and serve the filling in parfait glasses for a crustless, mousse-style dessert.

FAQs

Q1: Can I make Pumpkin Cream Pie ahead of time?

A1: Absolutely! It’s best when chilled overnight, making it a perfect make-ahead dessert for busy holidays or entertaining.

Q2: Can I use canned pumpkin pie filling?

A2: It’s not recommended. Pumpkin pie filling has added sugar and spices, which may alter the flavor and consistency. Use 100% pure pumpkin puree for the best results.

Q3: What if I don’t have pumpkin pie spice?

A3: You can make your own with 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves or allspice.

Q4: Can I freeze Pumpkin Cream Pie?

A4: Yes! Freeze the assembled pie (without extra whipped topping) in a tightly wrapped pie plate for up to 1 month. Thaw in the fridge before serving.

Q5: Why is my filling runny?

A5: Make sure your whipped cream is whipped to stiff peaks and your cream cheese is not overly warm. Chill the pie for at least 4 hours before slicing.

Q6: Can I make this in a store-bought crust?

A6: Definitely. A store-bought graham cracker crust works perfectly and saves time. Just be sure to chill the filling long enough to set.

Q7: How do I decorate the pie for a holiday table?

A7: Pipe whipped cream along the edges, dust with cinnamon or nutmeg, and add sugared cranberries or a sprinkle of crushed graham crackers for a festive touch.

Print