Creamy No-Bake Pumpkin Cream Pie
Servings 8 servings
Ingredients
For the Crust
- 1 graham cracker crust 9-inch
For the Pumpkin Cream Filling
- 8 oz cream cheese softened
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped to stiff peaks
For the Whipped Topping
- 1 cup heavy cream
- ¼ cup powdered sugar
- ground cinnamon for dusting
Instructions
Prepare the Crust
- Use a ready graham cracker crust, or press your own and chill it firm. For a pastry crust, blind-bake and cool it completely first.
Make the Filling
- Beat the softened cream cheese until smooth. Add the pumpkin, ½ cup powdered sugar, pumpkin pie spice, and vanilla, and beat until fully combined.
- In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold it gently into the pumpkin mixture until light and no streaks remain.
- Spread the pumpkin cream evenly into the crust and smooth the top.
Top and Chill
- Whip the second 1 cup heavy cream with ¼ cup powdered sugar to soft peaks, then spread or pipe it over the pumpkin layer.
- Refrigerate until firm, at least 4 hours or overnight. Dust with cinnamon just before serving.
Notes
- Soften the cream cheese: Room-temperature cream cheese beats out lump-free.
- Stiff peaks: The cream folded into the filling must hold, or the pie stays loose.
- Storage: Keeps covered in the fridge up to 4 days, or freeze up to 2 months and thaw overnight.