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Pumpkin Cream Pie

Pumpkin Cream Pie

This creamy, decadent, light and airy Pumpkin Cream Pie is the perfect, easy yet decadent dessert to bring to any holiday event.
Course Dessert
Cuisine American
Keyword easy pie recipes, easy pumpkin recipes
Prep Time 10 minutes
Refrigerate 12 hours
Total Time 12 hours 10 minutes
Servings 10
Calories 340kcal


  • 1 9 inch pre-baked pie crust
  • 16 ounces cream cheese softened
  • ¾ cup pumpkin
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice make your own, or use storebought
  • 1 ¾ cups whipped cream homemade or storebought, divided


  • In a large mixing bowl, whip the cream cheese with the pumpkin, scrape the sides down. Add the sugar, vanilla extract and pumpkin pie spice until the mixture is smooth and creamy. Scrape the sides of the mixing bowl to ensure everything is whipped together.
  • Fold in ¾ cup of whipped cream.
  • Spoon the mixture into the pre-baked pie crust.
  • Spread the remaining whipped cream across the top. Sprinkle with Cinnamon or Nutmeg if desired.
  • Refrigerate for at least 4-6 hours, but 12 hours or overnight is best. Serve cold and enjoy!


Add cinnamon or nutmeg sprinkled on the top, when pie is ready to serve.


Calories: 340kcal | Carbohydrates: 29g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 226mg | Potassium: 128mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1423IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg