This creamy no-bake pumpkin pie recipe is no ordinary Thanksgiving pie!
It is light and fluffy with the creamiest pumpkin filling.
When you are ready to break with tradition, then give this pie a try!
This creamy pumpkin pie has changed the way I look at pumpkin pie. I have always found traditional pumpkin pie to be a little on the boring side. Now, perhaps it was my mom’s pie or the store-bought pies from my youth that brought on this aversion.
I always thought the pies look dull and the texture left a lot to be desired. I have been turned off by pumpkin pie for so long, I never imagined I would my one on my own. Well, I was wrong, I did make a pumpkin pie…sort of anyway.
Is This Creamy Pumpkin Pie A Custard?
No, unlike the traditional Thanksgiving pie this version is not a custard It is closer to a banana cream pie than a baked custard pie.
This pie is light, fluffy and creamy as it is made with both cream cheese and whipped topping! It is a no-bake wonder!
This Pie Use Pumpkin Pie Spice, What Is Pumpkin Pie Spice?
Pumpkin pie spice is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice. While this recipe uses a bottled mix, feel free to use the individual spices to your liking. Cloves can be strong so feel free to omit it and consequently, add more cinnamon if that is what you like!
How To Make Creamy Pumpkin Pie
This recipe starts by making the crust! I took a basic graham cracker but used ginger snap cookies in place of the graham crackers.
The crust can easily be made in a food processor. Press the crust mixture into a pie plate and freeze the crust while you prepare the filling.
The filling is a combination of cream cheese that is beat in a mixer until creamy. The pumpkin and the pumpkin pie spice is blended in along with a little vanilla. The pie is sweetened with powdered sugar and made especially fluffy with store-bought whipped topping. Pour filling into a prepared pie crust and refrigerate for at least 2 hours.
Before serving, prepare your own, homemade heavy cream. Top the entire pie with the whipped cream and sprinkle with toffee bits.
How Long Will This Pumpkin Pie Last
This cream pie should last up to one week if kept stored in the fridge. The whipped topping will begin to get a little runny if stored too long.
This pie can be made 24 hours in advance. If you aren’t serving the pie right away, do not add the whipped topping until before serving.
Can Creamy Pumpkin Pie Be Frozen?
I typically do not freeze cream cheese nor would I advise you to, however, since the pie also has a fair share of whipped topping, it can handle being frozen.
To freeze the pie, prepare the pie according to the above directions; chill.
Cover the pie completely with plastic wrap and freeze the pie for up to 1 month. When ready, all the pie to thaw in the refrigerator. Top with whipped topping just before serving.
Pumpkin Pie Tips
- Graham crackers can be used in place of the ginger snap cookies
- A store-bought or homemade pie crust recipe can be used instead of the graham cracker crust
- Homemade whipped topping can be used IN the filling and as a topping.
- Omit the toffee bits and top the pie with caramel sauce, cookie crumbs, or even chopped nuts.
- Make sure you use canned or fresh pumpkin puree, not pumpkin pie filling
Easy Pumpkin Recipes
Pumpkin Chocolate Chip Cookies
One of the most popular ways to welcome fall is to bake with pumpkin! Chocolate chip cookies are the seasons best especially when they are soft and cakey! These cookies are easy to bake and smell amazing! They never last long!
Pumpkin Better Than Sex Cake
Better than sex is a funny name for a pumpkin cake, but who cares, because it is delicious! Spice cake has a caramel filling and topped with toffee chips and whipped cream. The combination is spectacular….perhaps even better than sex??
Pumpkin Fritters
These fluffy fritters are soft and melt in your mouth delicious! Each bite is warm and cozy, just like a warm fall blanket.
Serve these sweetly glazed fritters for breakfast, dessert or anything in between!
Pumpkin Mousse Trifle
A light, fluffy pumpkin mousse layered between angel food cake and caramel nut candies. This dessert has something for everyone.
Pumpkin Crumb Cake
This crumb cake is full of fall flavor with its cinnamon and nutmeg. The sweet crumb coating makes this cake especially good!
Pumpkin Roll Poke Cake
Love a good pumpkin roll but don't want to put in the time? I have just the solution! This easy poke cake takes everything we love about pumpkin rolls and turns it into an easy to assemble cake!
Butterscotch Pumpkin Dump Cake
Can’t decide between cake or pie? Then don’t! This pumpkin dump cake is the perfect marriage between pumpkin pie and pumpkin cake! This super easy dessert recipe is a mix and go kind of dessert that always gets rave reviews!
Snickerdoodle Pumpkin Bread Recipe
Soft, tender pumpkin bread has a ribbon of cinnamon running throughout and then coated in a crumbly cinnamon topping. This pumpkin bread recipe is a family favorite! It never disappoints! You are going to love the aroma that fills your house while it is baking!
Snickerdoodle Pumpkin Pie Bars
The pumpkin pie bars are where snickerdoodle cookie meets a classic pumpkin pie! These bars are full of cinnamon and pumpkin for the perfect autumn treat!
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Mile High Pumpkin Cream Pie
This pumpkin cream pie is no ordinary Thanksgiving pie! It is light and fluffy with the creamiest pumpkin filling.
Ingredients
- 2 cups ginger snap cookies
- ⅓ cup sugar
- ⅓ cup butter, melted
- 2 8oz packages softened cream cheese
- 1 cup pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 ¼ cup powdered sugar
- 1 8oz container frozen whipped topping, thawed
- 1 cup heavy cream,
- 2 tablespoons sugar
- ⅓ cup Toffee bits
Instructions
- Pulse gingersnap cookies in a food processor until fine crumbs form. Combine crumbs, sugar, and butter and stir just until combined.
- Press mixture into a pie plate and freeze the crust while you prepare the filling.
- For the filling, beat the cream cheese until creamy. Mix in the pumpkin and the pumpkin pie spice until combined. Stir in vanilla.
- Add powdered sugar a little at a time until blended.
- Fold in the whipped topping until it is fully incorporated.
- Pour filling into the prepared pie crust and refrigerate for at least 2 hours.
- Before serving, whip the heavy cream with a whisk attachment in a chilled bowl. Slowly add sugar, and continue to beat until stiff peaks form. Top the pie with the whipped cream and sprinkle with toffee bits.
Nutrition Information
Yield 10Amount Per Serving Calories 694Total Fat 43gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 13gCholesterol 97mgSodium 441mgCarbohydrates 73gFiber 1gSugar 45gProtein 7g
Maria says
I find regular pumpkin pie pretty blah too. So I am right there with you on loving pumpkin but just not pumpkin pie! The crust on this pie looks amazing!! My husband is a GIANT cream pie fan and tries to make a new recipe every thanksgiving. I’ll pass this one along to him for sure!! The taller the better is pretty much his mantra – so I’m sure he’ll love the height too;)
Karly says
Wow. I’m obsessed. This looks SO freaking good!!! MUST try soon!
Vesna says
Thank you for this wonderful recipe! It’s easy to make and sooo delicious! I made this for Thanksgiving, and then multiple times afterward – everyone liked it.
Tanya Schroeder says
I am so happy your family liked it! I think I maybe to try this again in the summertime when I rarely eat pumpkin.
mary says
could i use real whipping cream instead of cool whip in the pie?
Tanya Schroeder says
Abslutely! Just beat it until fluffy!
mary says
so awesome ! A big hit for thanksgiving ,they wanted it again for Christmas !!
April says
Now that is one heck of a pumpkin pie! Super creamy and the crust is to die for!
Jennifer says
This pie is just GORGEOUS! & I know it is going to taste amazing!
Trang says
I love this version of pumpkin pie! Definitely is fluffy!
Anita M. Henry says
What size pie plate is used?
Tanya Schroeder says
You need a 9 inch pie plate for this recipe.
Julianne Kovacs says
Hi! I am so looking forward to making this pie for Thanksgiving this year, out of all of the pumpkin cream pie recipes I have seen yours looks AMAZING! I have a question, for the butter, should I use salted or unsalted? Does the flavor change when using either one?
Tanya Schroeder says
Thank you, Julianne! The thing with salted butter is if the recipe calls for salt, then the salted butter can will add sodium to the recipe and can alter the flavor. Often, that flavor change is slight and sometimes not noticeable at all. I always prefer to use unsalted butter. But if you have salted butter already and don’t want to go buy more, I say use what you have. I think any change would be minimal.