No Bake Pumpkin Cream Pie Recipe

Pumpkin cream pie is a modern variation of traditional pumpkin pie. Instead of the typical egg-based filling, it uses a rich, creamy mixture, often made with heavy cream or cream cheese, for a smoother and lighter texture. The pie is often spiced with cinnamon, nutmeg, and ginger, giving it that warm, fall-inspired flavor. It’s typically topped with whipped cream, adding a soft, fluffy contrast to the creamy filling beneath.

The prep time for pumpkin cream pie is about 20-30 minutes, making it a quick dessert option. After assembling the pie, it needs to chill in the refrigerator for at least 4 hours to allow the filling to set. For best results, make it the night before serving, so the flavors have time to develop and the pie achieves the perfect texture.

There’s something incredibly satisfying about the way the creamy filling melts in your mouth, contrasted by the crispness of the pie crust. The balance of flavors, from the spices to the smooth pumpkin, makes every bite a delight. It’s a great alternative for those who enjoy the taste of pumpkin but prefer a lighter, creamier texture over the traditional dense filling.

Why You’ll Love It Pumpkin Cream Pie

• The rich, velvety texture of pumpkin cream pie makes it a delightful treat for any occasion. The smooth filling, combined with a buttery crust, creates a perfect balance of flavors. You’ll love how each bite melts in your mouth, delivering a creamy pumpkin flavor with just the right amount of sweetness.
• The versatility of pumpkin cream pie adds to its charm. Whether for a holiday gathering or a simple dessert, it’s sure to impress. Its deliciously spiced pumpkin filling is complemented by a light, fluffy topping, making it a crowd-pleaser that fits perfectly into any seasonal celebration.
• Easy to prepare and fun to serve, this recipe is perfect for beginners. You don’t need to be a baking expert to enjoy this delicious pie. With simple ingredients and minimal effort, you can create a dessert that tastes as if it took hours to make—making it an ideal choice for busy bakers.

Ingredient Notes for Pumpkin Cream Pie

• Canned Pumpkin Puree: This is the base of your pie. It gives the pumpkin flavor without the hassle of peeling and cooking fresh pumpkins. Always check that it’s pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Granulated Sugar: Adds the perfect level of sweetness to balance the spiced flavors in the pie. Adjust the sugar to taste, depending on how sweet you want the final product.
• Ground Cinnamon: A classic spice for pumpkin pies. It adds warmth and depth, making the pie taste cozy and comforting.
• Ground Ginger: Ginger gives a zesty kick to the pie. It pairs well with cinnamon and enhances the overall flavor.
• Ground Cloves: This spice has a strong, warm flavor that adds complexity to the pie. A little goes a long way, so don’t overdo it.
• Salt: A small amount of salt enhances the sweetness of the pie and balances the spices. It brings out the full depth of flavor in the filling.
• Eggs: Eggs help set the filling and create a smooth, custardy texture. They also add richness to the pie.
• Heavy Cream: The heavy cream creates a creamy, luxurious texture in the filling. It also adds a touch of richness that complements the spices.
• Vanilla Extract: A small amount of vanilla adds a subtle sweetness and rounds out the other flavors, making the pie more aromatic.
• Cornstarch: This helps thicken the pumpkin filling and ensures it sets properly. It gives the filling a smooth, velvety texture.

Helpful Tips and Add Your Touch

Pumpkin cream pie is a delicious dessert that blends the warmth of pumpkin with the richness of cream. To perfect your pie, start with fresh, quality ingredients. Using a homemade crust can elevate your dessert, adding a personal touch to every bite. Don’t skip the whipped cream topping—it’s essential for that smooth finish.

When making pumpkin cream pie, try to adjust the sweetness to your taste. You can experiment with spices, like cinnamon and nutmeg, to create a flavor profile you love. The balance between the pumpkin and cream is key, so make sure the filling isn’t too thick or too runny.

Adding a dash of vanilla extract to your pumpkin cream pie will enhance the overall flavor. This simple step brings a subtle depth, making each slice even more flavorful. A sprinkle of brown sugar can also bring out the natural sweetness of the pumpkin, providing a lovely contrast to the creamy texture.

Pumpkin Cream Pie Variation

For a twist on the classic, try adding a layer of caramel or toffee between the pumpkin filling and whipped cream. You can also experiment with flavored whipped cream, like cinnamon or vanilla, to enhance the taste. Another option is to use a chocolate crust for added richness.

How to Serve Pumpkin Cream Pie

Pumpkin Cream Pie is best served chilled. Slice into wedges and top each piece with extra whipped cream for a decadent treat. Garnish with a sprinkle of cinnamon or nutmeg for added flavor and a beautiful presentation. It’s sure to impress guests at your next gathering.

To make it extra festive, serve with a warm drink like spiced cider or coffee. The cold pie and warm beverage make a perfect pairing. Serve it after a large meal for a satisfying, sweet finish. Enjoy the creamy, pumpkin goodness with each bite.

Storage Options

Pumpkin Cream Pie should be stored in the refrigerator to maintain its freshness. Cover the pie with plastic wrap or place it in an airtight container. It will stay good for up to 3 days. Always keep it chilled to prevent the whipped cream from losing its texture.

If you have leftovers, you can freeze the pie for longer storage. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to one month. Thaw it in the fridge before serving for the best taste and texture.

FAQs About Pumpkin Cream Pie

How do you make pumpkin cream pie?
To make pumpkin cream pie, blend pumpkin puree with cream cheese, sugar, and spices, then fill a graham cracker crust. Top with a whipped cream mixture and refrigerate until set.

Can I use store-bought crust for pumpkin cream pie?
Yes, you can use a store-bought graham cracker or regular pie crust to save time. It’s a simple way to enjoy a homemade pumpkin cream pie without extra effort.

Can pumpkin cream pie be made ahead of time?
Pumpkin cream pie is ideal for making ahead since it needs time to chill and set. You can prepare it the day before and keep it in the fridge until you’re ready to serve.

Is pumpkin cream pie the same as pumpkin pie?
No, pumpkin cream pie differs from pumpkin pie because it has a creamier texture and no traditional egg-based filling. The topping is whipped cream rather than a baked top layer.

No Bake Pumpkin Cream Pie Recipe

Pumpkin cream pie is a modern variation of traditionalpumpkin pie. Instead of the typical egg-based filling, it uses a rich, creamymixture, often made with heavy cream or cream cheese, for a smoother andlighter texture. The pie is often spiced with cinnamon, nutmeg, and ginger,giving it that warm, fall-inspired flavor. It’s typically topped with whippedcream, adding a soft, fluffy contrast to the creamy filling beneath.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Servings: 8 People

Course: Dessert

Cuisine: American

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• For the Pumpkin Filling:
• 1 ½ cups canned pumpkin puree (or homemade)
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional, to thicken the filling)

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Equipment

• Pie Dish
• Mixing Bowls
• Hand or Stand Mixer
• Spatula
• Measuring Cups and Spoons
• Oven
• Cooling Rack

Method

 

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Pie Crust: If using a store-bought pie crust, place it in a 9-inch pie dish and bake it according to the package directions until golden. Let it cool completely.
3. Make the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt. Whisk together until smooth. Add the eggs, heavy cream, and vanilla extract, and whisk until fully combined. If you want a thicker filling, add cornstarch and whisk until incorporated.
4. Bake the Pie: Pour the pumpkin filling into the cooled pie crust. Bake for 30-35 minutes, or until the filling is set but still slightly wobbly in the center. Let the pie cool completely on a cooling rack.
5. Prepare the Whipped Cream: In a chilled bowl, beat the heavy cream with a hand mixer or stand mixer until soft peaks form. Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
6. Top the Pie: Once the pie has cooled completely, spread the whipped cream over the pumpkin filling. You can garnish with a sprinkle of cinnamon or even shaved chocolate for extra flair.
7. Serve and Enjoy: Slice the pie and serve immediately, or refrigerate until ready to enjoy.

Notes

I cooked this Pumpkin Cream Pie with all the love and care you’d expect from a holiday treat. The pumpkin filling is rich yet light, and the whipped cream topping adds the perfect finishing touch.