Pumpkin Cream Pie
Indulge in the velvety decadence of this no-bake Pumpkin Cream Pie, the ultimate dessert for fall festivities and holiday gatherings. Featuring a crisp and buttery homemade graham cracker crust, this pie is filled with a luscious combination of spiced pumpkin puree, tangy cream cheese, and fluffy whipped cream for the perfect balance of flavors and textures. Infused with hints of cinnamon, ginger, and nutmeg, every bite delivers the cozy warmth of autumn spices. This recipe is quick to prepare, with just 20 minutes of prep time and a simple 4-hour chill for a dessert that comes together effortlessly. Serve it with a dollop of fresh whipped cream and a sprinkle of cinnamon for an elegant finishing touch that’s sure to wow your guests. Whether for Thanksgiving, a dinner party, or simply a sweet treat, this Pumpkin Cream Pie is a creamy, dreamy delight that’ll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.75 cups powdered sugar
- 1 cups canned pumpkin puree
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream topping)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and granulated sugar together. Stir in the melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the pumpkin puree, cinnamon, ginger, nutmeg, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
Gently fold half of the whipped cream into the pumpkin mixture to lighten it. Once incorporated, add the remaining whipped cream and fold until fully combined.
Spoon the pumpkin cream filling into the cooled crust, spreading it out evenly with a spatula.
Chill the pie in the refrigerator for at least 4 hours, or until set.
Before serving, you can optionally top the pie with extra whipped cream and a sprinkle of cinnamon for garnish.
Nutrition Facts
Calories |
3701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.7 g | 325% | |
| Saturated Fat | 146.1 g | 730% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 317.6 g | 115% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 201.3 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1032 mg | 22% | |
*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.
