Pumpkin Cream Pie

I’m totally smitten with this pumpkin cream pie!

The filling is a luscious blend of cream cheese, pumpkin puree, fall spices, and whipped cream, all nestled in a buttery crust.

It’s like pumpkin cheesecake meets pumpkin mousse, and it’s divine!

It’s a breeze to make (no baking required!) but looks and tastes so impressive. Trust me, one slice of this silky pie, and you’ll be hooked. 

Why You’ll Love This Pumpkin Cream Pie

Crowd-Pleaser: This rich, creamy pumpkin pie combines the beloved flavors of pumpkin and cream cheese for a decadent treat to delight any crowd.

Creamy Texture: The combination of cream cheese and whipped cream creates a luscious, velvety texture.

Easy Preparation: This recipe is straightforward and requires minimal baking skills.

Impressive Presentation: With its beautiful piped whipped cream topping and a dusting of spices, this dessert is eye-catching and impressive.

Ingredients

• Homemade or Store-Bought Pie Crust: The buttery, flaky foundation holds all the creamy pumpkin goodness.
  
• Cream Cheese: It’s the secret ingredient for a luscious filling.
  
• Granulated Sugar: It sweetens the deal and keeps you coming back for more.
  
• Pumpkin Puree: The star of the show! It’s smooth, earthy, and bursting with fall flavor.
  
• Vanilla Extract: It enhances all the flavors and adds a subtle, sweet aroma.
  
• Ground Cinnamon, Ginger, Nutmeg, and Cloves: These warm, cozy spices scream “autumn” and give the pie its iconic taste.
  
• Salt: Just a pinch to balance the sweetness and make all the flavors pop.
  
• Heavy Whipping Cream: It’s rich, decadent, and whipped to perfection for a light, airy texture.
  
• Powdered Sugar: It adds a touch of sweetness to the whipped cream topping and looks oh-so-pretty dusted on top.

How to Make Pumpkin Cream Pie

Making this pie is as easy as… pie!

1. Mix the pumpkin filling. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined and smooth.

2. Whip the cream topping. In a separate bowl, whip the heavy cream and powdered sugar with an electric mixer until stiff peaks form. Gently fold half of the whipped cream into the pumpkin mixture until combined.

3. Pour into the crust. Pour the pumpkin filling into the pre-baked pie crust and smooth the top. Refrigerate for at least 3 hours or overnight until the filling is set.

4. Top with the cream. When ready to serve, top the pie with the remaining whipped cream. You can pipe it decoratively or spread it evenly over the top. Dust with additional cinnamon or nutmeg if desired.

5. Slice and serve. Slice and serve the pumpkin cream pie cold. Enjoy!

Tips for the Best Pumpkin Cream Pie

Here are a few tricks I’ve picked up along the way for the very best pie.

• Give it a blind bake. Pre-bake the pie crust before adding the filling to prevent a soggy bottom crust.
  
• Room temperature is key. Let the cream cheese soften at room temperature for easier mixing and a smoother filling.
  
• Select your spice level. Adjust the spices to taste. The recipe calls for cinnamon, ginger, nutmeg, and cloves, but you can tweak these to suit your preference.
  
• Be creative and make it pretty. Pipe the remaining whipped cream decoratively on top and dust with spices like cinnamon or nutmeg before serving.
  
• Try fun variations. Add a layer of melted chocolate or caramel on the bottom of the crust. Or, mix in candied ginger or orange zest into the filling. You can also use a gingersnap or chocolate cookie crust.

How to Store

Follow these steps to keep your pie fresh.

To Store: Cover with plastic wrap or aluminum foil and keep in the refrigerator for up to 3-4 days to maintain freshness.

Note: It’s not ideal to freeze pumpkin cream pie. The custard filling will separate and the texture will become grainy.

However, if you must freeze it, wrap tightly in plastic wrap and foil to prevent freezer burn and freeze for up to 1 month.

More Cream Pies You’ll Love

Peanut Butter Cream Pie
Chocolate Cream Pie
Coconut Cream Pie
Strawberry Cream Pie

Pumpkin Cream Pie

Course: DessertCuisine: American

Servings

8

servings

Prep time

15

minutes

Calories

486

kcal

This pumpkin cream pie is a tasty upgrade to a classic! The addition of cream cheese and whipped cream takes it straight over the top.

Ingredients

• 1 (9-inch) homemade or store-bought pie crust, blind baked

• 8 ounces cream cheese, softened

• 1 cup granulated sugar

• 1 (15 ounce) can pumpkin puree

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 1 1/2 cups heavy whipping cream

• 1/4 cup powdered sugar

Instructions

• In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined and smooth.
• In a separate bowl, whip the heavy cream and powdered sugar with an electric mixer until stiff peaks form. Gently fold half of the whipped cream into the pumpkin mixture until combined.
• Pour the pumpkin filling into the pre-baked pie crust and smooth the top. Refrigerate for at least 3 hours or overnight until the filling is set.
• When ready to serve, top the pie with the remaining whipped cream. You can pipe it decoratively or spread it evenly over the top. Dust with additional cinnamon or nutmeg if desired.
• Slice and serve the pumpkin cream pie cold. Store any leftovers covered in the refrigerator for up to 4 days.