Go Back
As the leaves turn golden and the air carries a crisp chill, one flavor begins to dominate the culinary landscape of autumn: pumpkin spice. This beloved blend of warm spices has become synonymous with the season, evoking images of cozy gatherings, festive celebrations, and the comforting aroma of baked goods wafting through the air. Among the myriad of pumpkin spice creations, the Pumpkin Spice Cream Pie stands out as a decadent and delightful dessert that perfectly encapsulates the essence of fall. Whether you're hosting a Thanksgiving feast or simply enjoying a quiet evening at home, this pie is sure to impress and satisfy.

Pumpkin Spice Cream Pie

Experience the essence of fall with this irresistible Pumpkin Spice Cream Pie recipe. This delightful dessert features a creamy pumpkin filling infused with warm spices, all nestled in a crunchy graham cracker crust. Perfect for Thanksgiving or cozy evenings at home, this pie not only tantalizes your taste buds but also brings family and friends together. With simple ingredients and easy steps, indulge in a seasonal treat that captures the warmth and joy of autumn gatherings.
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

⅓ cup unsalted butter, melted

For the pumpkin spice filling:

1 (15 oz) can pure pumpkin puree

¾ cup packed brown sugar

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp salt

1 (8 oz) package cream cheese, softened

1 tsp vanilla extract

1 cup heavy whipping cream

For the topping:

1 cup heavy whipping cream

3 tbsp powdered sugar

½ tsp vanilla extract

Ground cinnamon for garnish

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.

    Make the filling: In a large mixing bowl, beat together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until well combined. In a separate bowl, blend the softened cream cheese and vanilla extract until smooth and creamy. Gradually add the pumpkin mixture to the cream cheese, blending until everything is fully incorporated.

      Whip the cream: In another bowl, whip 1 cup of heavy cream using an electric mixer on medium speed until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully combined and fluffy.

        Assemble the pie: Spoon the pumpkin spice filling into the cooled graham cracker crust. Spread it evenly, smoothing the top with a spatula.

          Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set.

            Prepare the topping: In a chilled mixing bowl, whip the remaining 1 cup of heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

              Serve the pie: Once the pie has set, remove it from the refrigerator. Spread the whipped cream topping over the filling evenly. Dust with a sprinkle of ground cinnamon for a festive touch.

                Slice and Enjoy: Cut into slices and serve chilled. Enjoy the warm aromas of pumpkin spice in each delightful bite!

                  Prep Time, Total Time, Servings: 30 minutes | 4 hours (plus chilling time) | 8 servings