Pumpkin Cream Pie

4.55 from 68 votes

This pumpkin cream pie recipe is a delicious whipped no bake version of the classic favorite pumpkin pie. Try this for Thanksgiving this year!

taking a slice of whipped pumpkin pie from the pie dish
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

This pumpkin cream pie is delicious!

It just isn’t Thanksgiving without pumpkin pie, and this no bake pumpkin pie just might be your new favorite recipe!

This is a fun take on the classic pumpkin pie, made 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.

Be warned though! 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.

slice of pumpkin cream pie topped with whipped cream

Ingredients to make pumpkin cream pie

  • 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
ingredients to make pumpkin cream pie

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.

cream cheese mixed together

Beat in the brown sugar and pumpkin pie spice until smooth.

whipped pumpkin pie filling in a bowl

Step 3: Combine the pumpkin cream cheese filling with the homemade whipped cream.

whipped pumpkin filling and 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.

pumpkin cream pie filling mixed together

Step 4: Transfer the whipped pumpkin pie filling into the graham cracker pie crust.

pumpkin cream pie filling next to a graham cracker crust

Use a rubber spatula to smooth the top of the pie out.

pumpkin pie filling smoothed out in the graham crust

How long to chill pumpkin cream pie

Step 5: Cover the pumpkin cream pie and place in the fridge. I prefer to leave the pie overnight, but you need to chill for at least 3-4 hours before cutting into it.

This is a great Thanksgiving dessert that you can easily make ahead of time. Simply make it a day or two before Thanksgiving dinner and store in the fridge until it’s dessert time!

pumpkin pie filling smoothed out in the graham crust

If you aren’t crazy about traditional pumpkin pie you need to try this! There is something so addictive about homemade whipped no bake pies and they have quickly become some of my favorite easy no bake desserts.

pumpkin cream pie slice cut in the pan
showing the texture of the whipped no bake pumpkin pie
pumpkin pie

Pumpkin Cream Pie FAQs

Is canned pumpkin the same as pie filling?

No. Canned pumpkin contains just one ingredient: pumpkin. Pumpkin pie filling is sweetened and has added spices.

Can you make pumpkin cream pie ahead of time?

Yes! This is a great make ahead dessert and is 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.

How do you store no bake pumpkin pie?

Leftover pumpkin pie can be stored covered in the refrigerator for 2-3 days.

slice of pumpkin cream pie topped with whipped cream

You have to try this whipped pumpkin pie this Thanksgiving!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
slice of no bake pumpkin pie
4.55 from 68 votes

Pumpkin Cream Pie

By: Joy Shull
This whipped pumpkin cream pie is a delicious no bake pie for the holidays!
Prep: 20 minutes
Additional Time: 2 hours
Total: 2 hours 20 minutes
Servings: 10

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 cup brown sugar

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
  • Pour the whipped pumpkin pie filling into the graham cracker pie crust. Smooth the top out using the rubber spatula
  • Chill the pie in the fridge for 2-4+ hours, preferably overnight, before cutting to allow it to set

Nutrition

Calories: 446kcal, Carbohydrates: 33g, Protein: 5g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 82mg, Sodium: 276mg, Potassium: 186mg, Fiber: 1g, Sugar: 19g, Vitamin A: 4889IU, Vitamin C: 1mg, Calcium: 89mg, Iron: 1mg
Like this recipe? Rate and comment below!

Sharing is caring!

4.55 from 68 votes (68 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments