A scratch-baked Pumpkin Cream Pie that truly lives up to “easy as pie.” This crowd-pleaser is the perfect finish to a Thanksgiving meal or any fall gathering.
Pumpkin Pie Perfection
Everything about this Pumpkin Cream Pie is designed to delight. The crust combines sweet butter and pumpkin pie spice for a warm, aromatic base. The filling is silky and creamy with a gentle pumpkin flavor, and a light, spiced whipped cream crowns the finished tart. Each bite is rich but balanced — comforting and festive all at once.
Lighter and Creamier than Regular Pumpkin Pie
This version is lighter and creamier than a traditional dense pumpkin pie. The crust is easy to make and subtly spiced with pumpkin pie seasoning. Both the filling and the fresh whipped topping come together quickly, but they taste like you spent hours crafting them. It’s the kind of dessert that looks impressive but is straightforward to prepare.
The texture is billowy and creamy, making this pie a favorite for guests who prefer a lighter finish after a big meal. The homemade crust adds buttery flavor and a pleasant, tender bite that complements the smooth filling.
Pumpkin Cream Pie Ingredients and Supplies
(See the recipe card below for exact measurements and details.)
Ingredients:
- All-purpose flour
- Light brown sugar
- Pumpkin pie spice
- Salt
- Unsalted butter, cold
- Cold water
- Cream cheese
- Large eggs
- Canned pure pumpkin puree
- Heavy whipping cream
- Powdered sugar (confectioner’s sugar)
Supplies:
- 9-inch pie plate
- Large mixing bowl
- Pastry blender or two knives
- Electric mixer with whisk attachment (or hand mixer)
How to Make Pumpkin Cream Pie
- Preheat the oven to 350°F (175°C). Generously butter a 9-inch pie plate and set it aside.
- Make the crust: In a large bowl whisk together the flour, brown sugar, pumpkin pie spice, and salt. Cut in the cold butter with a pastry blender or two knives until the mixture becomes crumbly.
- Add the cold water and work the dough with your hands until it forms a soft ball.
- Flatten the dough slightly, wrap it in plastic, and chill in the refrigerator for 30 minutes.
- After chilling, roll the dough on a lightly floured surface into a disc about 1/4 inch thick and roughly 1 inch larger than the pie plate so you have an overhang for trimming.
- Transfer the dough to the pie plate by rolling it around the pin and unrolling it over the plate. Press gently to fit, trim the excess, and flute the edges. Chill the crust while you prepare the filling.
- Prepare the filling: In a large bowl beat the softened cream cheese with brown sugar, flour, and pumpkin pie spice until smooth.
- Beat in the eggs one at a time, then fold in the pumpkin puree until the mixture is even and silky. Pour the filling into the prepared crust.
- Bake on the middle rack for 60–70 minutes, or until the crust is golden and the filling is set (it should not jiggle when moved). If the crust browns too quickly, cover the edges with foil or a pie shield. Cool the pie completely on a rack.
- Make the whipped topping: Beat heavy cream on high until it begins to thicken. Add powdered sugar and pumpkin pie spice, then continue beating to soft peaks.
- Spread the whipped cream over the cooled pie and dust with additional pumpkin pie spice, if desired. Serve immediately or refrigerate.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
- To freeze: wrap the pie tightly in plastic wrap and foil or place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Whip any remaining cream just before serving for extra freshness, then spread and garnish the pie.
How to Store Pumpkin Cream Pie
Refrigerator: Cover leftovers tightly with plastic wrap or place in an airtight container. Keep for up to 3 days.
Freezer: Wrap the pie well in several layers of plastic wrap, then in foil or a freezer-safe container. Freeze up to 2 months. Thaw overnight in the refrigerator before serving.
More Picture Perfect Pies
If you enjoy this pie, try other show-stopping pie recipes for your dessert table. Beautiful results require simple techniques — once you master the crust and a smooth filling, you’ll be eager to experiment with flavors and presentations.
If you make this Pumpkin Cream Pie, take a photo and share it on social media so others can see your creation. Enjoy!
xoxo,
Pumpkin Cream Pie
4.5 from 2 reviews
- Author: Maegan – The BakerMama
- Prep Time: 20 mins
- Dough Chill Time: 30 mins
- Cook Time: 65 mins
- Total Time: 1 hour 55 mins
- Yield: 10
- Category: Pie
Description
A scratch-baked pumpkin cream pie that’s truly “easy as pie.” Smooth, creamy filling, a tender spiced crust, and a cloud of pumpkin-spiced whipped cream make this a seasonal favorite.
Ingredients
Crust:
- 1 3/4 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, cold
- 1/4 cup cold water
Filling:
- 8 ounces cream cheese, softened
- 3/4 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- 1 (15 ounce) can pure pumpkin
Whipped Topping:
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Generously butter a 9-inch pie plate and set aside.
- Make the crust: In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, and salt. Cut in the butter until the mixture is crumbly. Add cold water and work into a soft dough.
- Flatten the dough, wrap it, and refrigerate for 30 minutes.
- On a lightly floured surface, roll the dough into a disc about 1/4 inch thick and 1 inch larger than the pie plate. Transfer to the pie plate, trim and flute the edges, and chill while preparing the filling.
- Make the filling: Beat the cream cheese, brown sugar, flour, and pumpkin pie spice until smooth. Add the eggs one at a time, then beat in the pumpkin puree. Pour into the prepared crust.
- Bake on the middle rack for 60–70 minutes or until the filling is set and the crust is golden. If the edges brown too fast, shield them with foil. Cool the pie completely.
- Make the whipped topping: Whip the heavy cream until it starts to thicken. Add powdered sugar and pumpkin pie spice and whip to soft peaks. Spread over the cooled pie and garnish with a light dusting of spice.
- Serve immediately or refrigerate for up to 3 days.