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pumpkin cream pie with a slice taken out onto a plate
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Pumpkin Cream Pie

Pumpkin Cream Pie is an easy, no bake pie recipe that is filled with a creamy pumpkin pie filling in a graham cracker crust.
Prep Time10 minutes
Cook Time10 minutes
chilling time3 hours
Total Time3 hours 20 minutes
Servings: 6
Calories: 562kcal
Author: Sarah Alvord, Feeding Your Fam

Ingredients

Graham Cracker Crust

  • 1 cup graham crackers, about 10 crackers finely crushed
  • 1/4 cup butter, melted
  • 1/4 cup brown sugar
  • 1/4 tsp pumpkin pie spice

Pumpkin Cream Filling

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice

Graham Cracker Topping

  • 1/2 cup graham crackers, coarsely crushed
  • 2 tbsp butter
  • 1 tbsp brown sugar

Instructions

Graham Cracker Crust

  • Crush the graham crackers in a food processor until finely crushed. Add in the melted butter and pumpkin pie spice.
  • Press into a greased 9 inch pie pan.
  • If baking, heat oven to 350º F and bake for 10 minutes, cool completely before filling. If not baking, place the crust in the freezer for 10-15 minutes.

Pumpkin Cream Pie Filling

  • In a mixing bowl, combine the heavy cream and half of the powdered sugar. Beat the cream and powdered sugar until firm peaks are formed. Set aside.
  • In a separate bowl, beat the cream cheese until smooth. Add in the pumpkin puree, pumpkin pie spice, vanilla and remaining powdered sugar.
  • Mix until smooth.
  • Fold the whipped cream into the cream cheese mixture with a spatula, scrapping the sides and folding to the center. Try not to over mix so the cream won't deflate.
  • Spread evenly into the prepared graham cracker crust. Place in the freezer for 3 hours or in the refrigerator for 5 hours or overnight.

Graham Cracker Topping

  • Roughly crumble the graham crackers.
  • Melt the butter in a pan over medium heat. Add in the graham cracker crumbs and brown sugar. Cook and stir until golden brown. Allow to cool before topping the pie.

Notes

  • Keep the pie chilled in the refrigerator until ready to serve. 
  • Serve with whipped cream
 

Nutrition

Calories: 562kcal | Carbohydrates: 44g | Protein: 5g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 126mg | Sodium: 392mg | Potassium: 218mg | Fiber: 2g | Sugar: 29g | Vitamin A: 7800IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg
Course: Dessert
Cuisine: American, Comfort Food, Dessert, Holidays
Keyword: Graham Cracker Crust, No Bake Pie, Pumpkin Cream Pie
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