Pumpkin Cream Pie

5 from 5 votes

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Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Perfect for the upcoming Holidays!

This Pumpkin Cream Pie is made with a cream cheese base with lots of pumpkin and spices and then folded together with whipped cream. It’s light and creamy and delicious! Not to mention the perfect kind of last-minute dessert for the holidays which I am all about…like every day of the week.

Slice taken out of Pumpkin Cream Pie

Ingredients for Pumpkin Cream Pie

There are three components to Pumpkin Cream Pie, the pie shell, the filling, and the topping. Here’s everything you need to make all three:

  • Pie Shell – I used a store-bought prebaked pie shell for this recipe. However, if you want to make homemade pie crust I have two amazing recipes that do the job, All Butter Pie Crust and my Traditional Pie Crust Recipe. You can also buy/make a graham cracker crust.
  • Cream Cheese and Pumpkin Puree – cream cheese brings tangy creamy goodness while pumpkin puree (store-bought or homemade) brings all the pumpkin flavor.
  • Sugar and Vanilla – to sweeten and flavor the filling!
  • Cinnamon, Nutmeg, Cloves, and Ginger – all wonderful spices that go great with pumpkin. Plus I garnish the top with a sprinkling of more cinnamon.
  • Heavy Cream and Powdered Sugar – these two are used to make whipped cream. Half of it is folded into the filling and the other half tops the whole pie.

Close up of pumpkin cream pie

How to Make Pumpkin Cream Pie

Pumpkin Cream Pie is made easy by using a store-bought pie shell. That way we just have to worry about the filling and topping. Easy peasy! For full details see the recipe card down below.

  1. Whip cream cheese with sugar, vanilla, pumpkin, and spices until completely smooth and creamy.
  2. In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold in half the whipped cream into the cream cheese mixture and pour into baked pie shell.
  3. Top with remaining whipped cream and sprinkle with more cinnamon, if desired. Refrigerate until ready to serve.

Top view of pumpkin cream pie with a pie cutter next to it

More Pumpkin Recipes to Try!

If you liked this Pumpkin Cream Pie be sure to check out my other pumpkin recipes!

Printable recipe below! Have a great day, friends!!

 

5 from 5 votes

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Perfect for the upcoming Holidays!
servings 8 servings
Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 1 9 inch Blind baked Pie Shell I used a Marie Callender's
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 3/4 cup pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar

Instructions

  • In a large bowl, whip cream cheese together with sugar, vanilla, pumpkin and spices until completely smooth and creamy. Scrape sides and mix again.
  • In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold in half the whipped cream into the cream cheese mixture and pour into baked pie shell.
  • Top with remaining cream and sprinkle with more cinnamon, if desired. Refrigerate until ready to serve.

Nutrition

Calories: 549kcal | Carbohydrates: 38g | Protein: 6g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 124mg | Sodium: 302mg | Potassium: 173mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2343IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cream Pie
Polaroid photo of granola bars

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Recipe Rating




17 Responses
  1. Amber

    This pie looks so good! My hubs would love. I don’t have nutmeg, ginger or cloves on hand. Do you think pumpkin spice would work just as well?

  2. Jessica - The Novice Chef

    That is the best calendar of dates ever! CAN’T WAIT to get to see Brennan Baby #3! What if he shocks you with something besides blue eyes?? I’m telling you, baby #3 is going to be a trickster just like from the start. 😉

  3. Chels R.

    I think your calendar of dates looks great because you’re having a baby at the perfect time in Oregon. You’ll be so preoccupied with the newest blessing that all the grey skies and rain that seem to make winter drag that time of year will be a blur 😉 But this pie! YES! No bake for the win!

  4. Becky Hickey

    5 stars
    So yummy! Friendsgiving dessert was a hit with this and the easy double chocolate pie you linked on this post. Seriously so so good!

  5. Gingerbread Cream Pie | Lauren's Latest

    […] should I make for Thanksgiving dessert” archives next to my Super Speedy Chocolate Pie and my Pumpkin Cream Pie. It’s for all you folks out there who get wrapped up in the holiday festivities and let a […]

  6. Liddy

    5 stars
    This is a nice alternative to regular pumpkin pie. I used a 9″ graham cracker crust and also sprinkled nutmeg on top rather than cinnamon.