Go Back
As the leaves begin to change and the air turns crisp, there’s a certain magic that envelops the season of fall. This time of year is synonymous with comforting flavors and cozy gatherings, and pumpkin desserts take center stage. Among the array of pumpkin treats, the Harvest Pumpkin Spice Cream Pie stands out as a perfect festive delight, embodying the essence of autumn in every bite. This pie marries the sweet and spiced notes of pumpkin with a luscious creaminess, making it an irresistible addition to any autumn celebration.

Pumpkin Spice Cream Pie

Embrace the flavors of fall with the Harvest Pumpkin Spice Cream Pie, a delicious dessert that captures the essence of the season. This delightful pie features a crunchy graham cracker crust, a silky pumpkin filling infused with warm spices, and a light whipped cream topping. Perfect for gatherings or cozy nights in, this treat brings comfort and joy to your table. Discover how to create this seasonal masterpiece that will undoubtedly become a cherished favorite.
Print Recipe Pin Recipe

Ingredients
  

For the Crust:

1 ¾ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

1 teaspoon ground cinnamon

For the Pumpkin Spice Cream Filling:

1 can (15 oz) pure pumpkin puree

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup powdered sugar

1 ½ cups heavy whipping cream

For the Whipped Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

A sprinkle of cinnamon for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Stir until the mixture resembles wet sand.

      Form the Crust: Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup to compact it well.

        Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool to room temperature.

          Prepare the Filling: In a large mixing bowl, combine the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, ginger, and powdered sugar. Mix until well incorporated.

            Whip the Cream: In a separate bowl, whip 1 ½ cups of heavy whipping cream with an electric mixer until stiff peaks form.

              Combine: Gently fold the whipped cream into the pumpkin mixture until fully combined, being careful not to deflate the whipped cream too much.

                Fill the Pie: Pour the pumpkin spice cream filling into the cooled graham cracker crust, smoothing the top with a spatula.

                  Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set (overnight is ideal).

                    Make the Whipped Topping: Before serving, whip the remaining 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until stiff peaks form.

                      Serve: Spread the whipped cream topping over the chilled pie and sprinkle lightly with ground cinnamon for garnish. Slice and enjoy!

                        Prep Time, Total Time, Servings: 30 minutes | 4 hours 30 minutes | 8 servings