Pumpkin Cream Pie
Updated Jul 22, 2026
This Pumpkin Cream Pie is so creamy, indulgent, and easy to make. A fun twist on the classic pumpkin pie!
Pumpkin Cream Pie
It just isn’t Thanksgiving without pumpkin pie, and this no bake pumpkin pie is going to be your new favorite recipe!
This recipe is a fun take on the classic pumpkin pie, but made instead with a creamy whipped cream cheese pumpkin filling.
Whipped cream pies so light and fluffy and no bake which is great for saving space in the oven. For the holidays we love this whipped pumpkin pie, oreo pie, pecan cream pie, and no bake peanut butter pie.
Once you try a whipped pumpkin pie you will find it irresistible. So creamy smooth and sweet, it’s definitely one of my top favorite pumpkin recipes!
I loved this recipe so much that we used it for my youngest son’s first birthday party. I put the pie filling into cups over crushed graham crackers and topped it with homemade whipped cream to make individual pumpkin pie in a cup!
Ingredients & Notes
- Ready Made Graham Cracker Pie Crust: no need to bake a pie crust, this recipe uses a ready to go pie crust.
- Cream Cheese
- Canned Pumpkin: not pumpkin pie filling.
- Vanilla Extract
- Pumpkin Pie Spice
- Heavy Cream: to make the homemade whipped cream filling.
- Brown Sugar
How to make no bake pumpkin pie
Step 1: Add the heavy cream to a large mixing bowl. Use mixers to beat the heavy cream until stiff peaks form. Set aside the whipped cream.
Step 2: In a separate bowl, beat the softened cream cheese until fluffy. Add the vanilla extract and pumpkin and mix again.
Beat in the brown sugar and pumpkin pie spice until smooth.
Step 3: Combine the pumpkin cream cheese filling with the homemade whipped cream.
You can either use the mixers, or a rubber spatula and mix by hand. Once combined, it should look fluffy and creamy like the picture below.
Step 4: Transfer the whipped pumpkin pie filling into the graham cracker pie crust.
Use a rubber spatula to smooth the top of the pie out.
How long to chill pumpkin cream pie
Step 5: Cover the pumpkin cream pie and place in the refrigerator. The pie will need at least 4 hours to chill, preferably overnight if you can.
This is a great Thanksgiving dessert that you can easily make ahead of time. Simply make it the day before Thanksgiving dinner and store it in the fridge until it’s dessert time!
If you aren’t crazy about traditional pumpkin pie you need to try this! Whipped no bake pies have quickly become some of my favorite easy desserts to make.
More Holiday Recipes
How To Store
Leftover pumpkin cream pie can be stored covered in an airtight dish in the refrigerator for 2-3 days.
Can I make it ahead of time?
Yes! This is a great make ahead dessert and actually tastes better if chilled overnight in the fridge. You can easily make this the day before and store in the refrigerator until you are ready to serve it.
You have to try this pumpkin cream pie this Thanksgiving!
Pumpkin Cream Pie
Ingredients
- 9 oz graham pie crust
- 16 oz cream cheese, softened
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 ⅓ cups heavy cream
- ½ – 1 cup brown sugar**, see notes
Instructions
- Add the heavy cream to a mixing bowl and beat with mixers until stiff peaks form.
- In a separate bowl, beat the softened cream cheese. Add the vanilla extract and pumpkin and mix again. Beat in the brown sugar and pumpkin pie spice.
- Fold the whipped heavy cream into the pumpkin mixture until combined and smooth. Add more sweetener to taste, if desired.
- Pour the whipped pumpkin pie filling into the graham cracker pie crust. Smooth the top out.
- Chill the pie in the refrigerator for 4+ hours, preferably overnight, before slicing to allow it to set.
Delicious and simple but needed more sugar.
My husband and I both felt it needed more sugar. If I make it again, I’ll use 3/4 c of brown sugar
Hello, can I substitute something else for the whipping cream?
You can use cool whip, but it will change the sweetness level of the pie.