Go Back
Delicious pumpkin cream pie topped with whipped cream and spices

Pumpkin Cream Pie

A delightful no-bake dessert that combines the flavors of fall with cream cheese and pumpkin filling, perfect for holidays and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 1 container Cool Whip, thawed
  • 4 oz cream cheese, softened Make sure it is at room temperature.
  • 1 cup pumpkin puree Canned or freshly cooked and puréed.
  • 1/4 cup granulated sugar Adjust based on sweetness preference.
  • 1/4 cup instant vanilla pudding mix (dry)
  • 1/2 tsp ground cinnamon (optional, for topping) For extra flavor.
Crust
  • 1 9-inch prepared graham cracker pie crust Store-bought or homemade.

Method
 

Preparation
  1. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
  2. Gently fold in half of the thawed Cool Whip until well combined.
  3. Spread the cream cheese mixture evenly into the prepared graham cracker pie crust.
  4. In a separate bowl, combine pumpkin puree, granulated sugar, and dry instant vanilla pudding mix.
  5. Stir until smooth, thick, and creamy.
  6. Carefully spread the pumpkin mixture over the cream cheese layer.
  7. Top with the remaining Cool Whip, spreading evenly across the pie.
  8. Sprinkle with ground cinnamon for a delicious finishing touch.
  9. Refrigerate for at least 3–4 hours, or until completely chilled and set.
  10. Slice and serve cold.

Notes

Serve chilled, sliced into wedges. Pairs well with extra Cool Whip or cinnamon on top. Store tightly covered in the refrigerator for 3-5 days; avoid freezing to maintain texture.