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+ servings
a pie plate full of pumpkin cream pie with a slice taken from it

Pumpkin Cream Pie

A light and fluffy spiced pumpkin filling topped with whipped cream and surrounded by a flakey pie crust, this is Pumpkin Cream Pie!
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 538 kcal


  • 9 inch pie shell I used a Marie Callender's or blind bake a homemade pie crust
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 3/4 cup pumpkin puree canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar


  • In a large bowl, whip cream cheese together with sugar. Mix in vanilla, pumpkin and spices until completely smooth and creamy. Scrape sides and mix again.
  • In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold in half of the whipped cream into the pumpkin mixture. Set aside the other half. Then pour the pumpkin filling into a pre-baked pie shell.
  • Top with the remaining whipped cream and sprinkle with more cinnamon, if desired. Refrigerate until ready to serve.


Calories: 538kcalCarbohydrates: 37gProtein: 6gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 124mgSodium: 289mgPotassium: 185mgFiber: 1gSugar: 23gVitamin A: 4993IUVitamin C: 1mgCalcium: 98mgIron: 1mg
Keyword pumpkin cream pie
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