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With a buttery gingersnap crust, silky smooth pumpkin filling, and whipped topping, this easy Pumpkin Cream Pie is the ultimate fall dessert! Skip baking the crust and you’ll have a no-bake pie that’ll be requested again and again!
As much as I love a good fruit pie, there’s something about the simplicity and richness of a cream pie that I can’t resist! From Pistachio Pie to Creamy Lemon Pie, No Bake Oreo Cream Pie and even a creamy S’mores Pie, there are many to choose from!
This Pumpkin Cream Pie is perfect to enjoy all season long! In the early days of fall (when it might still be quite warm out), a no bake pie is always welcomed. And later in the fall, I’m all about simplifying the holidays with a cream pie (vs piecing together a traditional pie crust!). I hope you’ll give this flavorful, perfectly-spiced pie a try this year!
Ingredients Needed
- Gingersnap Cookies – These make for such a flavorful crust! You can find them in the crackers/cookies section of the grocery store.
- Butter – I like using salted butter in the crust to balance the sweetness.
- Cream Cheese – You’ll use block-style cream cheese for this (not the tubs of softened cream cheese). Be sure to let the cream cheese soften before mixing up the filling.
- Sugar – Granulated white sugar.
- Pumpkin Puree – You want the can of pumpkin that only has “pureed pumpkin” in the ingredient list. Do not confuse this with the canned “pumpkin pie filling.”
- Vanilla Extract
- Pumpkin Pie Spice – Use store-bought pumpkin pie spice or make your own.
- Whipped Topping – I use Cool Whip; be sure to let it thaw completely before adding to the filling.
How to Make Pumpkin Cream Pie
Start by Making the Crust (or grab a store-bought crust!)
I love this crust SO much – the flavor is incredible with the pumpkin filling!! Start by adding the gingersnap cookies to a food processor and blend until it resembles fine crumbs. Add the melted butter and pulse until it looks similar to wet sand.
Press the crust into the pie plate. Be sure to press it firm so it holds together nicely. You can use your hands or press it down with a measuring cup. Feel free to keep the crust as-is or bake it for 10 minutes to help it crisp up!
Make the Pumpkin Cream Filling
The filling is also a cinch to make! I find it easiest to use a stand mixer or electric hand mixer, but a bowl and a wooden spoon is great as well.
Add the cream cheese to a large mixing bowl and beat until smooth. Then add the pumpkin, sugar, pumpkin pie spice, and vanilla; continue to beat until smooth, making sure to scrape down the sides of the bowl at least once. Fold in half of the whipped topping.
Important Note!
It’s super important that the cream cheese is softened before making the filling so you don’t end up with clumps in the pie. To speed up the process, remove the cream cheese from the boxes and place the wrapped cream cheese in a bowl of warm water for 10-15 minutes.
Pour the filling into the pie plate and spread it to a nice even layer. Cover the pie with plastic wrap and refrigerate for several hours to allow the filling to set up. Then top with whipped topping, slice, and serve!
3 Crust Options – Take Your Pick!
- Gingersnap Crust – A nice ginger-spiced crust with a mild molasses flavor and a lovely crunch. Instructions for this crust are in the recipe card below.
- Biscoff Cookie Crust (use 20 Biscoff cookies + 1/4 cup butter) – This will be slightly sweeter than the gingersnap cookie crust and adds more caramel notes! I love using browned butter in place of regular butter in this crust for added depth of flavor!
- Graham Cracker Crust – This is another great (very classic!) option. You can use a store-bought prepared graham cracker crust or make your own (using 8 full sheets of graham crackers, 2 tablespoons of sugar, and 1/3 cup melted butter).
Frequently Asked Questions
One day in advance is the best option – the crust stays nice and crisp and the filling flavors time to meld together. I find it easiest to wait and top with whipped topping right before serving so you can cover the pie nice and tight in the fridge.
You can freeze the pie for up to 1 month. Be sure to cover it well; let thaw in the fridge completely before serving.
Yes! But if you do, I’d recommend using a stabilized whipped cream so it doesn’t lose volume in the freeze-thaw process.
The pie is really beautiful as-is, but you could jazz it up with a sprinkle of pumpkin pie spice or ground cinnamon, or top with gingersnap cookie crumbs or pecans!
Yes! As long as you can find gluten free gingersnap cookies (or a GF graham cracker crust), the rest of the ingredients should be naturally gluten free, though I always recommend double-checking the labels.
Other Easy Pumpkin Recipes to Try
Pumpkin Lush – Layered pumpkin dessert in a 9×13 pan.
No Bake Pumpkin Pie – Easy does it!
Pumpkin Dump Cake – Just dump, bake, and wow your guests!
Pumpkin Churro Mini Muffins – One of the most popular pumpkin recipes on DATK!
Pumpkin Cream Pie
Equipment
- 1 pie plate
Ingredients
For the Crust (Or use a store-bought Graham Cracker Crust!)*
- 1 1/4 cups gingersnap cookie crumbs
- 1/4 cup butter melted
For the Filling
- 12 ounces cream cheese softened (1 1/2 bricks)
- 2/3 cup sugar
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 8-ounce tub whipped topping thawed, divided
Instructions
Make the Crust
- Add the gingersnap cookies to the bowl of a food processor; pulse until they break down into fine crumbs. You'll need 20-25 cookies depending on the brand/size. Once they're broken down into fine crumbs, measure out 1 1/4 cups.1 1/4 cups gingersnap cookie crumbs
- Add the melted butter and stir (or pulse in the food processor) until it's well-combined, scraping down the sides of the bowl, if needed. The mixture should be even and sandy.1/4 cup butter
- Dump the mixture into the pie plate and press it into the bottom and up the sides of the pie plate.
- Optional: Bake the pie crust in a 350℉ oven for 8-10 minutes. Set aside to cool completely.
Make the Filling
- Add the softened cream cheese to the bowl of a stand mixer (or a large bowl with a hand mixer). Beat until smooth.12 ounces cream cheese
- Stir in the sugar, pumpkin puree, vanilla, and pumpkin pie spice until smooth.2/3 cup sugar, 1 cup pumpkin puree, 1 tablespoon vanilla extract, 2 teaspoons pumpkin pie spice
- Fold in 1/2 of the container of whipped topping.0.5 8-ounce tub whipped topping
- Spoon the filling into the pie crust and spread to an even layer.
- Cover with plastic wrap and refrigerate for at least 4 hours to set up.
- When ready to serve, top with the remaining whipped topping, cut into slices and serve.0.5 8-ounce tub whipped topping
Notes
- Gingersnap Crust (as instructed above)
- Biscoff Cookie Crust (use 20 Biscoff cookies + 1/4 cup butter)
- Graham Cracker Crust (use a store-bought prepared graham cracker crust or make your own using 8 full sheets of graham crackers, 2 tablespoons of sugar, and 1/3 cup melted butter)
