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 mile-high pumpkin cream pie a try!
This creamy no-bake pumpkin pie is a fun twist on traditional pumpkin pie recipes. It will change the way that you look at pumpkin pies forever. Made with a fluffy sweet filling and nestled in a gingersnap crust instead of a graham cracker crust, every bite is packed with wonderful flavor and texture.
You’re going to look forward to serving up this tasty pie for the holidays this year. But don’t be surprised if you get asked to bring this creamy pumpkin pie with you to holiday dinners every year, it’s too hard to forget.
What Is Mile High Pumpkin Cream Pie?
It’s a wonderful pumpkin pie recipe that’s made with a combination of cream cheese, heavy cream, and pumpkin puree. This makes it fluffy, rich, and oh so creamy good. But add in the pumpkin pie spice and sugar and it tastes like a holiday dream in a spiced cookie crust. Top the entire pie with whipped cream and sprinkle it with toffee bits for an unbeatable winning dessert.
Ingredients for a pumpkin cream pie:
- Ginger snap cookies
- Granulated sugar
- Melted butter
- Cream cheese
- Pumpkin puree
- Pumpkin pie spice
- Vanilla extract
- Powdered sugar
- Whipped topping
- Heavy cream
- Toffee bits
For the exact measurements, see the recipe card below.
How To Make Creamy Pumpkin Pie
- Add your gingersnap cookies to a food processor and pulse until the cookies become a nice fine crumb.
- Combine the cookie crumbs with sugar and butter until just combined and then press the mixture into the bottom of a 9-inch pie plate.
- Freeze the pie crust while you prepare the filling.
- In a mixing bowl beat the cream cheese with an electric mixer until creamy. add in the pumpkin puree and pumpkin pie spice until combined.
- Stir in the vanilla extract.
- Add in the powdered sugar, a little at a time, until the mixture is well blended.
- Fold in the whipped topping until fully incorporated.
- Pour your filling into the prepared pie crust and then chill it in the fridge for 2 hours.
- Before serving your pie, whip some more heavy cream. Mix in the sugar and continue beating until it becomes stiff peaks.
- Top your pie with the homemade whipped cream and sprinkle some toffee bits over the top.
- Slice and serve.
Pie crust. You can make a standard graham cracker pie crust instead of a gingersnap one if desired. Simply swap out the gingersnap cookies for graham crackers and make as directed. You can also just buy a premade cookie crust from your grocery store and save time and effort.
Homemade whipped topping. If desired you can make homemade whipped cream and use it in place of the whipped topping. About 1 1/2 cups should make about the same amount of finished whipped cream as you’d get from an 8-ounce tub.
Toppings. You can omit the toffee bits and instead top the pie with some caramel sauce, cookie crumbs, or even chopped nuts depending on what you prefer.
Pumpkin. Make sure that you use canned pumpkin puree (or homemade). Pumpkin puree and pumpkin pie filling are not the same things as the pie filling should be cooked and is runny and will not set up as the puree will.
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.
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!
Check out these other great pumpkin pie recipes
- 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
- 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 whipped cream and sprinkle with toffee bits.
Amount Per Serving Calories 694Total Fat 43gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 13gCholesterol 97mgSodium 441mgCarbohydrates 73gFiber 1gSugar 45gProtein 7g