Pumpkin Cream Pie

This dreamy Pumpkin Cream Pie is a decadent twist on the classic, featuring a creamy pumpkin filling enhanced with cream cheese for extra richness and topped with a cloud of cinnamon-dusted homemade whipped cream. A store-bought pie crust makes it a breeze to whip together! Perfect for fall gatherings and holiday celebrations!
If you love Fall Desserts try our Air Fryer Apple Crisp , Dirt Pie or Pie Crust Cookies! They are all fun and festive for Autumn!

I love making this Pumpkin Cream Pie for Fall and Thanksgiving gatherings because I can often win over the pumpkin pie haters! The addition of cream cheese adds a velvety rich texture that lightens the pumpkin flavor and makes it more palatable for those that don't like the earthy pumpkin flavor. The luscious cinnamon whipped cream topping makes it even more decadent and creamy!

Recipe Highlights

• A rich blend of creamy pumpkin filling and tangy cream cheese combines what you love about cheesecake and pumpkin pie in one dessert!
•  Using a store-bought flaky pie crust makes this dessert easy to whip up for last-minute gatherings!
•  A cloud of homemade whipped cream, lightly dusted with cinnamon, adds some wow factor to this classic fall treat!

Ingredient Notes

• Cream Cheese: Be sure to use room temperature cream cheese for easy blending.
• Pumpkin Puree: Use canned pure pumpkin, not pumpkin pie filling which is already sweetened and seasoned.
• Heavy Whipping Cream: is used in both the filling and topping to achieve the light creamy texture.
• Brown Sugar: adds a delicious caramel-like sweetness to the filling.
• Spices: cinnamon, ginger, and nutmeg create the classic pumpkin pie flavor.
• Frozen Pie Crust: a great shortcut that saves time but is still absolutely delicious!

How to Make Pumpkin Cream Pie

• Step 1: Add the cream, sugar, pumpkin puree, and spices to a large bowl.
• Step 2: Mix until combined.
• Step 3: Add one egg at a time and mix until smooth.
• Step 4: Pour filling into frozen pie crust and bake.
• Step 5: Prepare whipped cream topping.
• Step 6: Top cooled pie with whipped cream and dust with cinnamon.

Serving Suggestions

• Whipped Cream: The cream cheese pumpkin pie is delicious with a generous layer of homemade whipped cream. Sprinkle with a dash of cinnamon or pumpkin pie spice for added flavor.
• Ice Cream: Serve slices with a scoop of vanilla bean ice cream in lieu of the whipped cream if you prefer.
• Garnishes: Chopped pecans, graham crumbs, or toffee bits, sprinkled on top of the whipped cream to add more flavor and texture.
• Sauces: Drizzle with caramel or chocolate sauce for even more decadence.

Substitutions

• Replace heavy cream with evaporated milk in the filling for a lighter option if desired.
• Use a graham cracker crust instead of pie crust.
• Swap pumpkin pie spice for the individual spices to save time.
• Try this Gluten-free Pumpkin Pie for your guests with special diets!

Storage Tips

• Refrigerate the pie for up to 3 days, covered loosely with plastic wrap.
• Add the whipped cream topping just before serving.
• The pie can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.

Recipe

Pumpkin Cream Pie

Charlotte Singh-Dhanraj

This dreamy Pumpkin Cream Pie is a decadent twist on the classic, featuring a creamy pumpkin filling enhanced with cream cheese for extra richness. A store-bought flaky frozen pie crust makes it a breeze to whip together!

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 429 kcal

Ingredients

  

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For the Pie Filling:

• 4 ounces cream cheese softened
• 1 15-ounce can pumpkin puree
• ⅓ cup heavy whipping cream
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 3 large eggs
• 1 9-inch frozen pie crust shell, thawed

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• Ground cinnamon for sprinkling

Instructions

 

• Preheat the oven to 375°F and place a rack in the bottom third of the oven.
• In a large mixing bowl, beat the softened cream cheese until smooth pumpkin puree, heavy cream, brown sugar, vanilla extract, cinnamon, ginger, and nutmeg. Mix until well combined.
• Next, add the eggs one at a time, mixing well after each addition.
• Pour the prepared filling into the thawed pie crust.
• Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-45 minutes, filling should be mostly set with a slight jiggle in the middle.
• Allow the pie to cool to room temperature, for atleast 1 hour.
• Chill a bowl in the freezer for about 10 minutes then beat the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue beating until soft peaks form.
• Spread the whipped cream over the cooled pie leaving a bit of an edge and a mound on the top. Lightly sprinkle with ground cinnamon if desired.
• Serve immediately or refrigerate until serving.

Notes

• Ensure ingredients are at room temperature for smooth blending.
• Blend cream cheese separately for extra smoothness.
• Adjust spices and sweetness to taste.
• Cover crust edges with foil if browning too quickly.
• Don't overbake – the filling will continue to set as it cools

Nutrition

Calories: 429kcalCarbohydrates: 44gProtein: 5gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 121mgSodium: 174mgPotassium: 143mgFiber: 1gSugar: 32gVitamin A: 884IUVitamin C: 0.3mgCalcium: 80mgIron: 1mg

Keyword pumpkin cream pie

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I hope you love this Pumpkin Cream Pie. If you make this recipe, leave a comment and a rating! I'd love to know how you liked it. Enjoy, xoxo!