5 from 2 votes
Pumpkin Cream Pie Recipe
Indulge in this Pumpkin Cream Pie with a creamy, spiced filling and a buttery no-bake crust. A deliciously effortless dessert for fall!
Prep Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings:
8
people
Ingredients
- 1 cookie crust
- ⅔ cup (4 oz/115 g) dark brown sugar
- 3 tablespoon cornstarch
- ½ teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ¼ teaspoon ginger
- 3 egg at room temperature, large yolks
- 1 ½ cups whole milk 12 fl oz/360 ml
- ½ cup heavy cream whipping
- ½ cup (4 oz/115 g) pumpkin puree canned
- 2 tablespoon (1 oz/30 g) butter softened
- 1 teaspoon vanilla extract
- Whipped Cream for garnish
Notes
- The no-bake cookie crust is quite delicate. If you would like something a bit firmer, bake the crust (without the filling) at 350°F (180°C) for 10 minutes. Let cool completely before filling.
- This filling is lightly spiced, which we like for this pie. Be sure to taste it before filling your pie, and bump up the spices if you want.
- Instead of making a pie, you can chill the filling in small cups to make individual puddings.
- Use Graham crackers, vanilla biscuits, or even gingersnap biscuits to really compliment the spiced pumpkin filling.