This creamy pumpkin pie 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
Love pumpkin? Try:
Pumpkin cheesecake brownie pie.
Connect with Lemons for Lulu!
Be sure to follow me on my social media, so you never miss a post!
Facebook| Twitter| Pinterest| Instagram
Be sure to follow me on Instagram and tag #lemonsforlulu! I would love to see your talents!
I have a group dedicated to food and you! Check out my group page on join in on the fun! This is where you can ask questions, share recipes, connect with others and see more of Lemons for Lulu. If you’d like to check it out, you can request to join HERE.

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 694 Total Fat 43g Saturated Fat 26g Trans Fat 1g Unsaturated Fat 13g Cholesterol 97mg Sodium 441mg Carbohydrates 73g Net Carbohydrates 0g Fiber 1g Sugar 45g Sugar Alcohols 0g Protein 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!