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Pumpkin Cream Pie

This pumpkin cream pie recipe is a lighter version of the classic favorite dessert. Made with homemade whipped cream filling, this no bake pumpkin pie is one of our favorite holiday desserts!

taking a piece of pumpkin pie from the pie dish

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 no bake pumpkin pie, pecan cream pie, and no bake peanut butter pie.

Be warned though! Once you try a whipped pumpkin pie you might find it irresistible. So creamy smooth and sweet, it’s definitely one of my top favorite pumpkin recipes.

no bake pumpkin pie slice on a plate topped with whipped cream

Ingredients to make pumpkin cream pie

  • ready made graham cracker 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.

heavy cream in a mixing bowl

Use mixers to beat the heavy cream until stiff peaks form. Set aside the whipped cream.

heavy cream whipped together

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 2-4 hours.

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 cream pies and they have quickly become some of my favorite easy no bake desserts.

pumpkin cream pie slice cut in the pan

More Thanksgiving Desserts

showing the texture of the whipped no bake pumpkin pie

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

pumpkin pie

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no bake pumpkin pie slice on a plate topped with whipped cream

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Yield: 10 slices

Pumpkin Cream Pie

no bake pumpkin pie slice on a plate topped with whipped cream

This pumpkin cream pie is a delicious no bake whipped dessert for the holidays.

Prep Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes

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

  1. Add the heavy cream to a mixing bowl and beat with mixers until stiff peaks form
  2. In a separate bowl, beat the softened cream cheese. Add vanilla and pumpkin and mix again. Beat in the brown sugar and pumpkin pie spice
  3. Fold the whipped heavy cream into the pumpkin mixture until combined
  4. Pour the whipped pumpkin pie filling into the graham cracker pie crust. Smooth the top out using the rubber spatula
  5. Chill 2-4+ hours, preferably overnight, before cutting to allow it to set

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 499Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 344mgCarbohydrates: 43gFiber: 2gSugar: 19gProtein: 7g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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