Pumpkin Cream Pie Recipe

This creamy Pumpkin Cream Pie is made with pumpkin puree, cream cheese, heavy whipping cream, brown sugar, and warm spices. The result is a velvety, rich, and perfectly spiced dessert that is easier than a traditional pumpkin pie. This recipe is perfect for a quick holiday dessert or a simple fall gathering and yields 8 delicious slices.

Pumpkin Cream Pie Ingredients

For the Pie Filling:

• 4 ounces cream cheese, at room temperature
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1/3 cup heavy whipping cream
• 1/2 cup light brown sugar, packed
• 1 teaspoon pumpkin pie spice
• 3 large eggs
• 1 (9-inch) frozen pie crust shell (removed from the foil tin and placed in a glass pie pan for even baking)

For the Brown Sugar Whipped Cream:

• 1 cup heavy whipping cream
• 3 tablespoons light brown sugar, packed
• 1/2 teaspoon pumpkin pie spice

How To Make Pumpkin Cream Pie

1. Preheat the oven: Preheat your oven to 375∘F (190∘C). Arrange an oven rack in the bottom third of the oven. Placing the pie lower in the oven helps ensure the bottom crust cooks thoroughly.
2. Mix the base ingredients: In a medium bowl, combine the cream cheese (ensure it is soft and at room temperature), pumpkin puree, 1/3 cup heavy cream, brown sugar, and pumpkin pie spice. Beat these ingredients with an electric hand mixer until the mixture is smooth and completely combined.
3. Add the eggs: Add the eggs to the mixture, one at a time. Beat until the egg is fully incorporated into the filling before adding the next one. Do not overmix once the eggs are added.
4. Fill and bake the pie: Carefully pour the pumpkin filling into the frozen pie crust shell. Place the pie dish on a rimmed baking sheet—this makes it easier to transfer and catches any drips. Bake for about 50 to 60 minutes.
5. Check for doneness: The pie is done when the edges are set and the crust has browned, but the center still looks slightly loose or wobbly.
6. Cool completely: Remove the pie from the oven and transfer it to a wire rack to cool completely to room temperature. This takes at least an hour and is vital for the pie to set fully.
7. Make the whipped cream: In a clean, chilled bowl, beat the 1 cup of heavy cream with an electric hand mixer until the cream begins to thicken. Add the brown sugar and 1/2 teaspoon of pumpkin pie spice. Continue beating until soft peaks form.
8. Garnish and serve: Spread the brown sugar whipped cream evenly over the cooled pie. Serve the pie immediately, or store it in the refrigerator for up to 2 hours before serving.

Recipe Tips

• Soften the Cream Cheese: Ensure the cream cheese is fully at room temperature. If it is cold, it will form lumps in the filling that are impossible to beat out, resulting in a grainy texture.
• Don’t Overbake the Pie: The difference between a perfectly creamy pie and a dry, cracked one is often five minutes of baking time. Pull the pie when the center still has a slight jiggle. The pie will continue to set as it cools.
• Chill the Whipped Cream Bowl: For quick, airy whipped cream, chill your mixing bowl and whisk attachments in the freezer for 10 minutes beforehand. Cold tools help the fat in the cream aerate better.
• Use a Baking Sheet: Always bake a pie on a rimmed baking sheet. This protects your oven from any spills and, more importantly, provides an even heat distribution to the bottom of the crust, helping it bake completely.

What To Serve Pumpkin Cream Pie

This luscious Pumpkin Cream Pie is already complete with its spiced brown sugar topping, but you can enhance the experience with a few complementary flavors. A drizzle of maple syrup or a sprinkle of toasted chopped walnuts or pecans adds texture. For a simple drink pairing, serve it with a hot cup of dark roast coffee, earl grey tea, or a classic glass of milk. Because it’s a cream pie, it is rich; serving it alongside a lighter, tart side like a cranberry sauce or a simple citrus salad can be a nice contrast.

How To Store Pumpkin Cream Pie Leftovers

• Refrigerate: Since this pie contains cream cheese, eggs, and dairy, it must be stored in the refrigerator. Cover the pie loosely with plastic wrap or aluminum foil. It will keep well in the refrigerator for up to 3 days.
• Freeze: Freezing is not recommended for this pie after the filling is baked, as the high moisture content of the cream cheese and pumpkin puree can cause the filling to weep or become watery upon thawing. It is best enjoyed within a few days of baking.

Pumpkin Cream Pie Nutrition Facts

• Calories: 420 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 130mg
• Sodium: 250mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 27g
• Protein: 7g

Frequently Asked Questions

• What is the role of the cream cheese in this pie? The cream cheese serves two important roles. First, it adds a subtle tanginess that balances the sweetness of the pumpkin and brown sugar. Second, it contributes to the pie’s incredibly smooth and velvety texture, making it richer than a traditional pumpkin pie filling.
• How can I make this pie without a frozen crust? You can easily use a homemade, single-crust recipe. Simply prepare your favorite 9-inch pie dough, place it in the pan, crimp the edges, and then pour the filling directly into the raw crust. The baking time should remain the same (50-60 minutes).
• How can I tell if the pie is fully set without cracking it? The best way is to gently tap the side of the glass pie dish. The edges of the pie filling should look fully firm and set, like custard. The center, however, should still have a small, very slow wobble, which indicates it is done and will finish setting as it cools.

Try More Recipes:

• Pumpkin Mousse Recipe
• From Scratch Pumpkin Pie Recipe
• Cranberry Pumpkin Bread Recipe