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!
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.
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.
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
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 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.
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.
More Thanksgiving Desserts
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- 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
- 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 vanilla 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
- Pour the whipped pumpkin pie filling into the graham cracker pie crust. Smooth the top out using the rubber spatula
- Chill 2-4+ hours, preferably overnight, before cutting to allow it to set
Amount Per Serving: Calories: 499Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 344mgCarbohydrates: 43gFiber: 2gSugar: 19gProtein: 7g