Decadent Pumpkin Cream Pie Recipe: Your Ultimate Fall Dessert

Welcome to Sweet Emily, where we make baking simple for everyone! This delightful Pumpkin Cream Pie combines the classic taste of fall with a luscious, creamy texture that melts in your mouth. It features a rich, spiced pumpkin filling nestled in a crisp graham cracker crust, topped with light whipped cream. This no-bake wonder is a perfect holiday dessert and a fantastic make-ahead option, making it the ultimate pumpkin dessert for busy parents and beginners alike.

Why You’ll Love This Pumpkin Cream Pie

You’ll adore the velvety smooth pumpkin cream pie filling that’s rich and perfectly spiced, yet incredibly light.

• Enjoy a creamy pumpkin dessert that feels both indulgent and refreshingly cool.
• Appreciate the crisp, buttery graham cracker crust, offering a delightful contrast to the soft filling.
• Experience perfectly balanced pumpkin spice notes, warming your taste buds without being overpowering.
• Delight in an effortless, no-bake filling, saving you oven space during busy holiday preparations.
• Serve a crowd-pleasing, festive dessert that everyone will request year after year.

Ingredients

Crafting this incredible Pumpkin Cream Pie begins with simple ingredients you likely have or can easily find.

For the Graham Cracker Crust

• 1 1/2 package graham crackers (about 15 full sheets)
• 1/2 c. powdered sugar
• 1 stick butter, melted

For the Pumpkin Cream Filling

• 1 box (3 oz. box) vanilla pudding (cook and serve variety)
• 1 c. half-and-half
• 1 c. heavy cream, divided
• pinch of cinnamon
• pinch of nutmeg
• pinch of ground cloves
• 2 tbsp. whiskey (optional)
• 1/2 c. plus 3 Tbsp. pumpkin puree
• 2 tbsp. brown sugar

For Garnish

• Extra graham cracker crumbs

Notes & Substitutions

Always use 100% pure canned pumpkin puree, not pumpkin pie filling which contains added spices and sugar. Understanding the distinction between canned pumpkin and pumpkin pie filling is crucial for recipe success, as pumpkin pie filling already contains added sweeteners and spices. Substitute half-and-half with whole milk for a slightly lighter filling, if preferred. Adjust the cinnamon, nutmeg, and cloves to suit your personal spice preferences. You can easily omit the whiskey or substitute it with a different liqueur like rum or brandy for another flavor dimension. For the crust, consider using gingersnap cookies or chocolate wafers instead of graham crackers for a unique twist.

Equipment

Gathering your tools before you start makes the process smooth and enjoyable.

• Food processor (or a large ziploc bag and a rolling pin)
• 9-inch pie pan
• Medium saucepan
• Whisk
• Mixing bowls
• Electric mixer (handheld or stand mixer works well)
• Rubber spatula

Instructions

Assembling your delicious Pumpkin Cream Pie is easy when you follow these clear, step-by-step directions. This recipe is designed to be beginner-friendly, ensuring a perfect result every time.

For the Graham Cracker Crust

Preheat your oven to 300˚F (150°C). This light bake helps set the crust. Grind the graham crackers in a food processor until fine crumbs form. If you don’t have a food processor, place them in a large zip-top bag and crush them with a rolling pin until fine. Add the powdered sugar and melted butter to the crumbs. Process or mix until thoroughly combined and the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom and up the sides of your 9-inch pie pan. Use the bottom of a glass or your knuckles to compact it well. Bake the crust for 8 to 10 minutes, or until it looks slightly golden and feels “set.” Remove it from the oven and allow the crust to cool completely on a wire rack before adding the filling. A cool crust prevents any melting of your creamy filling.

For the Pumpkin Cream Filling

In a medium saucepan, whisk together the dry vanilla pudding mix, 1 cup of half-and-half, and 1/2 cup of heavy cream until smooth. Stir in the pinches of cinnamon, nutmeg, and ground cloves, ensuring no lumps remain. Place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly with your whisk to prevent scorching, until it becomes bubbly and thick. This only takes a few minutes. Remove the saucepan from the heat. If using, stir in the 2 tablespoons of whiskey for an extra layer of flavor. Fold in the 1/2 cup plus 3 tablespoons of pumpkin puree until it’s fully combined and the mixture is uniformly orange. Place a lid on the pot to prevent a skin from forming. Let the mixture cool at room temperature for a bit, then transfer the pot to the fridge to chill completely. This step is crucial for achieving the perfect creamy texture for your pumpkin pie.

Assemble and Chill

Once the pumpkin mixture is thoroughly chilled, remove it from the fridge. In a separate large mixing bowl, combine the remaining 1/2 cup heavy cream and 2 tablespoons of brown sugar. Beat with an electric mixer on medium-high speed until the cream is very light, fluffy, and forms soft to medium peaks. Be careful not to overbeat it, or it will become grainy. Gently fold the whipped cream into the chilled pumpkin cream mixture using a rubber spatula. Mix until just combined and no streaks of plain whipped cream remain. This folding technique keeps the filling airy and light. Pour the entire filling into your cooled graham cracker crust. Spread it evenly using your spatula. Cover the pie tightly with plastic wrap, ensuring the wrap doesn’t touch the filling directly to avoid condensation. Refrigerate the pie for at least 3 hours, or ideally overnight, to allow it to set completely. This chilling time is essential for a firm, sliceable pumpkin cream pie. Before serving, garnish your festive pie with extra graham cracker crumbs for a lovely presentation.

Pro Tips & Troubleshooting

Achieve the best results with these simple tricks for your Pumpkin Cream Pie.

• Ensure your graham cracker crust is fully cooled before adding the filling to prevent it from melting.
• Chill the pudding mixture completely; this ensures the creamiest, most stable texture for the pie.
• Whip heavy cream to firm, fluffy peaks, but avoid over-beating, which can make it grainy.
• Gently fold whipped cream into the pumpkin mixture to maintain its airy, light consistency.
• Prevent a soggy crust by baking it until just set, forming a protective barrier against moisture.
• Achieve perfect spice balance by tasting the pumpkin mixture before chilling and adjusting as needed.

Serving, Storage, & Variations

This versatile pumpkin cream pie recipe offers many delightful possibilities.

Serving Suggestions

Serve your chilled, beautifully sliced creamy pumpkin pie for an impressive dessert. Add dollops of fresh, unsweetened whipped cream on top of each slice. Dust the whipped cream with a sprinkle of cinnamon or pumpkin pie spice for extra flair. For added crunch and flavor, top with toasted pecans or candied walnuts.

Storage Instructions

Cover the finished pie tightly with plastic wrap to prevent it from absorbing refrigerator odors. Store your delicious no-bake pumpkin cream pie in the refrigerator for up to 3 days. Freezing is generally not recommended for cream-based pies, as the texture can become watery and separate upon thawing.

Flavor Variations

Experiment by using gingersnap cookies for the crust instead of graham crackers for a spicier base. Add a touch of maple syrup to the pumpkin cream filling for a subtle, earthy sweetness. Consider incorporating a chocolate graham cracker crust for a decadent flavor pairing. Drizzle individual slices with caramel or chocolate sauce just before serving. Mix in a splash of rum or brandy to the filling for a more adult-friendly Thanksgiving pie.

Nutrition Information

This Pumpkin Cream Pie provides a rich and satisfying dessert experience. Below is an estimated nutritional breakdown per serving.

Please note this is a rich, satisfying dessert. This spiced pumpkin pie is designed as a special occasion or holiday treat to be enjoyed in moderation.

Decadent Pumpkin Cream Pie Recipe: Your Ultimate Fall Dessert

This decadent pumpkin cream pie features a crisp graham cracker crust filled with a luscious, spiced pumpkin and vanilla pudding mixture, topped with a light and fluffy whipped cream, perfect for any fall gathering.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 6 hours hrs 40 minutes mins

Servings: 8 slices

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Recipe Ingredients

• 1 ½ package about 15 full sheets graham crackers
• ½ c. powdered sugar
• 1 stick butter melted
• 1 box 3 oz. box vanilla pudding cook and serve variety
• 1 c. half-and-half
• 1 c. heavy cream divided
• pinch cinnamon
• pinch nutmeg
• pinch ground cloves
• 2 tbsp. whiskey optional
• ½ c. plus 3 Tbsp. pumpkin puree
• 2 tbsp. brown sugar
• graham cracker crumbs extra, for garnish

Equipment

• Food processor
• Large zip-up bag
• Rolling pin
• Pie pan
• Medium saucepan
• Lid
• Mixing bowl

Method

 

Instructions

1. Preheat your oven to 300˚F.
2. To make the crust, grind graham crackers in a food processor or crush them in a zip-up bag. Mix with powdered sugar and melted butter until thoroughly combined.
3. Press the mixture firmly into a pie pan and bake for 8 to 10 minutes until set. Remove from the oven and allow the crust to cool completely.
4. In a medium saucepan, combine dry pudding mix, half-and-half, 1/2 cup heavy cream, cinnamon, nutmeg, and cloves. Bring to a boil over medium heat, stirring constantly, until the mixture is bubbly and thick.
5. Remove from heat, stir in the optional whiskey, and then the pumpkin puree to combine. Cover the pot and refrigerate until completely cooled.
6. Once the pumpkin mixture is cool, beat the remaining 1/2 cup heavy cream with brown sugar until light and fluffy. Gently fold in the pumpkin cream mixture until combined, then pour it into the cooled crust.
7. Cover the pie and refrigerate for at least a couple of hours or overnight. Serve chilled, garnished with extra graham cracker crumbs.

Notes

For best results, ensure each cooling step is completed fully before proceeding. The whiskey is optional but adds a nice depth of flavor. Garnish with extra graham cracker crumbs for a lovely presentation.

FAQ (Frequently Asked Questions)

You have questions, and we have answers to help you master this delightful Pumpkin Cream Pie.

• Is canned pumpkin the same as pie filling? No, 100% pure canned pumpkin is just pumpkin, while pumpkin pie filling has added sugars and spices. Always use pure pumpkin for this recipe.
• Can this pie be made ahead of time? Absolutely! This no-bake pumpkin dessert is perfect for making a day in advance, allowing flavors to meld and the filling to set beautifully.
• Is it necessary to bake the graham cracker crust? Baking the crust briefly helps to set it and makes it less prone to getting soggy from the filling. It’s a quick, beneficial step.
• What can I do with leftover pumpkin puree? Use extra pumpkin puree in smoothies, muffins, or even savory dishes like chili. It’s a versatile ingredient!
• How long does pumpkin cream pie last in the fridge? When properly covered and refrigerated, your creamy pumpkin cream pie will stay fresh for up to 3 days.
• Can I use instant vanilla pudding mix? No, this recipe specifically calls for “cook and serve” vanilla pudding mix for the correct texture and consistency.
• Can I use a store-bought graham cracker crust? Yes, you can! A store-bought crust works well and saves you a step, making this an even quicker no-bake pumpkin treat.

Conclusion

This simple Pumpkin Cream Pie offers all the comforting flavors of fall with a delightfully creamy, no-bake preparation. Its rich, spiced pumpkin filling and crisp graham cracker crust make it an irresistible dessert that’s perfect for any gathering, especially during the holidays. Easy to make ahead and requiring minimal effort, this recipe truly embodies Sweet Emily’s mission to make baking simple and enjoyable. Get ready to impress your family and friends with this festive dessert and enjoy a perfect finish to your pumpkin cream pie journey!