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 Fritters

Pumpkin Crumb Cake

Nutella Swirled Pumpkin Bars

Pumpkin Roll Poke Cake

 Fudgy pumpkin brookies, 

Pumpkin cheesecake brownie pie.  

The Best Pumpkin Roll Recipe

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Mile High Pumpkin Cream Pie

Yield: 10

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

This pumpkin cream pie is no ordinary Thanksgiving pie! It is light and fluffy with the creamiest pumpkin filling.

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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

1. Pulse gingersnap cookies in a food processor until fine crumbs form. Combine crumbs, sugar, and butter and stir just until combined.
2. Press mixture into a pie plate and freeze the crust while you prepare the filling.
3. For the filling, beat the cream cheese until creamy. Mix in the pumpkin and the pumpkin pie spice until combined. Stir in vanilla.
4. Add powdered sugar a little at a time until blended.
5. Fold in the whipped topping until it is fully incorporated.
6. Pour filling into the prepared pie crust and refrigerate for at least 2 hours.
7. 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 10
Amount 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