A scratch-baked Pumpkin Cream Pie that really is as “easy as pie.” This crowd-favorite would be the perfect ending to your Thanksgiving feast!
Pumpkin Pie Perfection
Everything about this Pumpkin Cream Pie delivers perfection! Every time I eat a slice, I feel chills of excitement over how truly enjoyable it is! The sweet buttery pumpkin spiced crust, the creamy dreamy pumpkin filling and the fluffy pumpkin spiced whipped cream topping.
Oh me! Oh my! I LOVE this pie!
Lighter and Creamier than Regular Pumpkin Pie
I literally have a shelf stocked with pumpkin and pumpkin spice so I can bake all things pumpkin over the season. From Pumpkin Spice Cake Balls to this gorgeous Dark Chocolate Pumpkin Tart, these Baked Pumpkin Fritter Bites and this pumpkin cream pie recipe that’s been on the top of my list for months now.
The texture of this pie is lighter and creamier than regular pumpkin pie. The dough for the crust is so easy to make and flavored with pumpkin pie spice. Both the filling and the fresh whipped topping take literally minutes to prepare, but taste like you’ve been slaving for hours.
Pumpkin Cream Pie Ingredients and Supplies
(see recipe card at the bottom of this post for 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
- Electric mixer fitted with the whisk attachment (or hand mixer with whisk attachment)
How to Make Pumpkin Cream Pie
- First, preheat oven to 350°F. Generously butter a 9-inch pie plate and set aside.
- Then in a large bowl, whisk together the flour, brown sugar, pumpkin pie spice and salt.
- Cut in the butter with a pastry blender or two knives in opposite directions until a crumbly mixture forms.
- Add the cold water and mix well with your hands until a soft ball of dough forms.
- Flatten the dough ball slightly and wrap with plastic wrap. Place in the refrigerator for 30 minutes.
- After 30 minutes, remove the dough from the refrigerator. Let it set while you prep the work surface. On a lightly floured surface, using a floured rolling pin, roll the dough into a disc that is 1/4-inch thick and about 1-inch larger than the pie plate.
- Check for size by inverting the pie plate over the rolled out disc.
- Transfer the dough to the pie plate by gently rolling the dough up around your rolling pin and then placing the rolling pin on one side of the pie plate and rolling it into the plate. Press down and around to make the dough fit the pie plate and hang over the sides.
- Trim around the edges of the pie plate and discard excess dough. Flute the edges of the crust. Place in the refrigerator while you prepare the filling.
- In a large bowl, add the cream cheese, brown sugar, flour and pumpkin pie spice. Beat until smooth.
- Beat in the eggs, one at a time, until each one is well incorporated.
- Beat in the pumpkin.
- Pour filling evenly into prepared pie crust.
- Bake in the middle rack of your oven for 60-70 minutes or until crust is golden brown and filling is set and does not jiggle when you move the pie. If the crust starts to brown before the filling is set, remove from the oven and cover the edges of the crust with foil or a silicone pie protector to protect it from turning too brown.
- Let pie cool completely.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream on high speed until it begins to thicken. Add the powdered sugar and pumpkin pie spice and continue to beat until soft peaks form.
- Spread the whipped cream over the pie. Sprinkle or garnish with additional pumpkin pie spice, if desired.
- Serve immediately or store in the refrigerator for up to 3 days.
How to Store Pumpkin Cream Pie
Store leftovers in the refrigerator covered tightly in plastic wrap or in an airtight container for about 3 days.
To freeze this pumpkin cream pie, wrap the pie tightly in multiple layers of plastic wrap. Then wrap in a layer of foil or place in a freezer safe container in the freezer for up to for up to 2 months. To defrost frozen pumpkin pie, place in the refrigerator to thaw overnight.
More Picture Perfect Pies
As beautiful as they are delicious, these Picture Perfect Pie Recipes will make an impression at any dessert table!
If you make this Pumpkin Cream Pie, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Pumpkin Cream Pie
- 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 really is as “easy as pie” and would be the perfect ending to your Thanksgiving feast!
Ingredients
Crust:
- 1 and 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 with a pastry blender or two knives in opposite directions until a crumbly mixture forms. Add the cold water and mix well with your hands until a soft ball of dough forms.
- Flatten the ball of dough slightly and wrap with plastic wrap. Place in the refrigerator for 30 minutes.
- After 30 minutes, remove the dough from the refrigerator and let set while you prep the work surface. On a lightly floured surface, using a floured rolling pin, roll the dough into a disc that is about 1-inch larger than the pie plate. Check for size by inverting the pie plate over the rolled out disc of dough to measure for a 1-inch edge surrounding the pie plate. The disc should be about 1/4-inch thick.
- Transfer the dough to the pie plate by gently rolling the dough up around your rolling pin and then placing the rolling pin on one side of the pie plate and rolling it into the plate. Press down and around to make the dough fit the pie plate and hang over the sides.
- Trim around the edges of the pie plate and discard excess dough. Flute the edges of the crust. Place in the refrigerator while you prepare the filling.
- Make the filling: Beat the cream cheese, brown sugar, flour and pumpkin pie spice until smooth. Beat in the eggs, one at a time, until each one is well incorporated. Beat in the pumpkin. Pour filling evenly into prepared pie crust.
- Bake in the middle rack of your oven for 60-70 minutes or until crust is golden brown and filling is set and does not jiggle when you move the pie. If the crust starts to brown before the filling is set, remove from the oven and cover the edges of the crust with foil or a silicone pie protector to protect it from turning too brown. Let pie cool completely.
- Make the whipped topping: In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream on high speed until it begins to thicken. Add the powdered sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie. Sprinkle or garnish with additional pumpkin pie spice, if desired.
- Serve immediately or store in the refrigerator for up to 3 days.
Add pie spice or mace or nutmeg for a richer intrigue
I am SO making this tomorrow, AND for Thanksgiving!
It looks delicious!
I’m getting fat just looking at these recipes. Lol. Also I have a daughter who is Maegan. Kind of a rare spelling.
Great whipped topping! Used my own crust recipe but il try this one one day. The pumpkin filling was not to my liking though. Not sweet enough and the cream cheese taste really threw it off. I might try remaking it with more brown sugar and less cream cheese
This looks AMAZING!!!! And so beautiful! Huge applause from STL!
Ahhh! This pie looks amazing! I love the design on top.