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Pumpkin Cream Pie Recipe

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.
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Prep Time 25 minutes
Cook Time 30 minutes
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.