Fluffy Refrigerated Pumpkin Pie
Indulge in the creamy, no-bake goodness of this Fluffy Refrigerated Pumpkin Pie, a perfect fall dessert that combines seasonal flavors with effortless preparation. Featuring a buttery graham cracker crust, a velvety pumpkin and cream cheese filling, and layers of homemade whipped cream, this pie is as light as it is luscious. Infused with warm spices like cinnamon, nutmeg, and ginger, it delivers that quintessential pumpkin spice flavor in every bite. With just 20 minutes of prep and a chill time that lets the fridge do the work, this make-ahead treat is ideal for Thanksgiving or any autumn gathering. Top with a sprinkle of crushed graham crackers or a dusting of cinnamon for a decorative, festive finish, and serve chilled for a dessert that's as fluffy as it is flavorful.
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Recipe Information
Ingredients
- 1 9-inch crust Graham cracker pie crust
- 1 cup Pumpkin puree
- 8 oz Cream cheese, softened
- 1 cup Heavy whipping cream
- 1 cup Powdered sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- Whipped cream (optional, for topping)
- Crushed graham crackers or cinnamon (optional, for garnish)
Instructions
In a medium-sized mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy.
Add the pumpkin puree, granulated sugar, cinnamon, nutmeg, and ginger to the cream cheese. Beat together until fully combined and smooth.
In a separate large mixing bowl, whisk the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This can be done using a hand or stand mixer on medium-high speed.
Gently fold half of the whipped cream mixture into the pumpkin and cream cheese filling until no streaks remain. Reserve the remaining whipped cream for layering and topping.
Spread half of the pumpkin filling evenly into the graham cracker crust. Add a layer of the reserved whipped cream on top, then spread the remaining pumpkin filling over that layer.
Finish by spreading or piping the remaining whipped cream as the topmost layer. Smooth out or create decorative peaks as desired.
Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or overnight, to allow the pie to set.
Before serving, optionally garnish the pie with crushed graham crackers or a light dusting of cinnamon for an extra touch of flavor and texture.
Slice and serve chilled. Enjoy the fluffy, spiced goodness!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 25.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
