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Pumpkin Cream Pie Recipe

Best Pumpkin Cream Pie Recipe

Pumpkin Cream Pie is a sweet, creamy dessert that combinesthe flavors of pumpkin and warm spices. Unlike traditional pumpkin pie, itfeatures a no-bake filling with a smooth, mousse-like texture. The filling ismade from cream cheese, whipped cream, and pumpkin puree, giving it a rich yetairy consistency. The pie is typically served chilled, making it a refreshingand easy treat for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust:
  • 1 ½ cups graham cracker crumbs (about 12 crackers)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
For the Pumpkin Cream Filling:
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt
For the Whipped Cream Topping:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Equipment

  • 9-inch Pie Pan
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Measuring Cups and Spoons
  • Spatula
  • Refrigerator

Method
 

  1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake the crust at 350°F (175°C) for about 10 minutes, then set it aside to cool.
  2. Make the Pumpkin Filling: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla, and spices (cinnamon, nutmeg, ginger, cloves, and salt), and continue mixing until the mixture is completely smooth and well-combined.
  3. Whip the Cream: In another bowl, use an electric mixer to beat the heavy cream until it forms soft peaks. Be sure not to overbeat. Gently fold the whipped cream into the pumpkin mixture until it’s smooth and fluffy.
  4. Assemble the Pie: Spread the pumpkin cream mixture into the cooled graham cracker crust. Smooth the top with a spatula. Place the pie in the refrigerator to chill for at least 1 hour, or until the filling is firm and set.
  5. Top with Whipped Cream: Once the pie has chilled, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the top of the pumpkin filling. Garnish with a sprinkle of cinnamon or nutmeg for extra flavor and visual appeal.
  6. Serve and Enjoy: Slice the pie and serve chilled. It’s the perfect fall treat for any occasion!

Notes

This pumpkin cream pie is best served chilled. The flavors really come together after a few hours in the refrigerator. If you have time, consider making the pie the night before you plan to serve it, as it will allow the flavors to meld beautifully. Always use canned pumpkin puree for the best texture, and make sure your cream cheese is soft before mixing to avoid lumps. This pie is rich, so you can cut it into smaller slices if you want to stretch it to serve more guests!