Description
This Pumpkin Cream Pie is silky smooth, rich, and bursting with cozy fall flavor. 🥧 Made with pumpkin purée, creamy filling, and warm spices, it’s the perfect make-ahead dessert for Thanksgiving or any autumn celebration.
Ingredients
Scale
- 1 (9-inch) pre-baked pie crust
- 1 cup pumpkin purée
- 1 package (8 oz) cream cheese, softened
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- In a large bowl, beat the cream cheese, pumpkin purée, brown sugar, pumpkin pie spice, and vanilla until smooth and creamy.
- In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully combined.
- Spoon the filling into the pre-baked pie crust and smooth the top.
- Refrigerate for at least 4 hours or overnight before serving.
- Garnish with extra whipped cream and a sprinkle of cinnamon if desired.
Notes
💡 Tip: For a lighter version, use Greek yogurt instead of cream cheese. Store in the refrigerator for up to 3 days — it tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, Thanksgiving Recipes, Holiday Pies
- Method: No-Bake, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pumpkin cream pie, thanksgiving dessert, no bake pie, easy fall dessert