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Pumpkin Cream Pie

Indulge in the perfect autumn dessert with my Pumpkin Cream Pie. This recipe combines the warm, comforting flavors of pumpkin pie spice and creamy pumpkin puree with a homemade graham cracker crust.

What makes this pie truly special is the contrast between the crisp, buttery crust and the silky, spiced pumpkin filling.

The addition of a lightly sweetened whipped cream topping adds a luxurious touch, and a sprinkle of cinnamon ties it all together.

Pumpkin Cream Pie slices in baking pan on wire rack.

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Not only is this Pumpkin Cream Pie a breeze to make, but it also offers a delicious combination of textures and flavors.

Plus, it gets even better if you have the patience to let it set overnight in the refrigerator, allowing the flavors to meld perfectly and the pie to firm up. So go ahead, treat yourself to a slice of goodness!

Why You Will Love This Pumpkin Cream Pie

  • Easy and quick preparation with minimal fuss - In less than 30 minutes, this pie is ready to be chilled!
  • Rich and creamy pumpkin filling infused with the warmth of pumpkin pie spice
  • The delightful contrast of a buttery graham cracker crust against the silky filling
  • The perfect dessert to capture the flavors and spirit of fall

Whether you serve it for Thanksgiving dinner or a special family dinner at home, this Pumpkin Cream Pie is sure to become a seasonal favorite. 

Ingredient Notes

Ingredients to make Pumpkin Cream Pie set out on counter.
  • Pumpkin - Canned pumpkin puree is the star of this pie!
  • Pumpkin Pie Spice - This adds a warm fall warmth to the Pumpkin Cream Pie.
  • Milk - Any milk you have is fine. 
  • Vanilla Extract - This will bring out all the warm flavors of the pie. 
  • Cornstarch - To give the pie body and hold it all together.
  • Graham Cracker Crust - Made with graham cracker crumbs, granulated sugar, and melted butter.
  • Whipped Cream Topping - Heavy cream and powdered sugar.

Recipe Variations

Here are some delicious variations for this recipe that you might like to try!

  • Chocolate Swirl Pumpkin Pie: Melt some chocolate chips and create a swirled design on top of the pie before refrigerating. This adds a delightful chocolatey contrast to the pumpkin flavor.
  • Mini Pumpkin Pies: Make individual-sized pies using mini pie tins or a muffin tin for adorable and portion-controlled servings.
  • Pecan Praline Topping: Create a pecan praline topping by cooking pecans with brown sugar, butter, and a pinch of salt until caramelized, then sprinkle it over the whipped cream.

How To Make Pumpkin Cream Pie

Graham cracker crumbs, sugar and butter in mixing bowl.
Graham cracker crumbs crust mixture added to round pan.
Graham cracker crust pressed into bottom of round pan.

Mix together the crust ingredients and firmly press the mixture into a 9-inch pie pan. Place the crust in the refrigerator to set while you work on the filling.

Sugar, cornstarch and pumpkin pie spice in a saucepan.
Milk added to dry ingredients in saucepan.
Pumpkin pie filling in saucepan.

For the filling, combine sugar, cornstarch, and pumpkin pie spice in a saucepan, ensuring they are well mixed. Stir in milk and heat this mixture over medium heat while stirring continuously until it thickens and begins to bubble.

Whisk in vanilla extract and pumpkin, then pour the mixture into the prepared pie crust.

Pumpkin pie filling in graham cracker crust.

Allow the pie to chill in the refrigerator for a minimum of 3 hours before serving. If you want the pie filling firmer then I recommend leaving it in the refrigerator overnight.

To make whipped cream topping, beat a cup of cream with powdered sugar until it forms stiff peaks, then spread it over the pie before serving. For an optional finishing touch you can sprinkle a bit of cinnamon over it.

Pumpkin Cream Pie cut into slices in baking pan on wire rack.

Storing and Freezing

Storing: You can store the Pumpkin Cream Pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days.

Freezing: While it's possible to freeze this pie, it's important to note that the texture of the filling may change slightly upon thawing, making it a bit softer. Freeze before adding the whipped topping.

I really don't recommend freezing it but if you want to freeze it, wrap the pie securely in plastic wrap and then in aluminum foil to prevent freezer burn. It should be good for about one month in the freezer.

Making Ahead: To save time, you can prepare the pie a day in advance. Simply follow the recipe until the point of adding the whipped cream topping. Cover it and store it in the refrigerator.

Before serving, whip the cream and add the final touches like the whipped cream topping and a sprinkle of cinnamon. This way, you'll have a fresh and creamy pie without the last-minute rush.

Recipe Tips

  • For best results, refrigerate your pie overnight to help it set before adding the whipped topping.
  • At a minimum, this pie needs at least two hours in the refrigerator before serving. But if you prefer a firmer filling, it sets up so much better if you refrigerate it overnight. It’s easier to cut and serve after 8 or so hours.
  • Make the whipped cream just before serving. It’s hard to cover whipped cream without making a mess (it sticks to plastic wrap) and leaving it exposed will dry it out.
  • If you are short on time you can skip the fresh whipped cream topping if you’d like and use Cool Whip instead!
  • You can also use a store bought graham cracker crust to make this recipe even easier. 

Recipe FAQs

What's the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply cooked and mashed pumpkin, usually without added spices or sweeteners.

Pumpkin pie filling, on the other hand, is a pre-seasoned mixture of pumpkin puree with spices like cinnamon, nutmeg, and cloves, plus sweeteners like sugar. Be sure to use pure pumpkin puree for this recipe, not the pre-seasoned pie filling.

Can I make my own pumpkin pie spice at home?

Absolutely! To make your own pumpkin pie spice, mix together 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.

Adjust the quantities to suit your taste preferences, and store the spice blend in an airtight container for future use.

How far in advance can I make this pie?

You can make this pie a day in advance and refrigerate it overnight for the best results. It allows the flavors to meld and the filling to set properly. Be sure to add the whipped cream topping just before serving to maintain its texture.

Slice of Pumpkin Cream Pie on white plate.

Helpful Kitchen Tools (Affiliate links).

If you need more pumpkin dessert recipes here are a few more to try!

With its creamy pumpkin filling, delightful graham cracker crust, and luscious whipped cream topping, this Pumpkin Cream Pie is sure to become a family favorite.

Pumpkin Cream Pie slices in baking pan on wire rack.

Pumpkin Cream Pie Recipe

Author: Judy Wilson
This Pumpkin Cream Pie recipe combines the warm, comforting flavors of pumpkin pie spice and creamy pumpkin puree with a delightful graham cracker crust and a whipped cream topping.
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 3 hours
Total Time 3 hours 27 minutes
Course Dessert
Cuisine American
Servings 8


Crust Ingredients

  • 1 cup graham cracker crumbs (about 7 sheets)
  • 2 Tablespoons granulated sugar
  • 5 Tablespoons butter, melted

Pie Filling Ingredients

  • ½ cup sugar
  • 3 Tablespoons cornstarch
  • 1 Tablespoon pumpkin pie spice
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 15 ounce can pumpkin

Topping Ingredients

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • Cinnamon for sprinkling (optional)


  • To make the crust add the graham cracker crumbs and sugar to a large mixing bowl and stir to combine. Then add the melted butter and stir until crumbly.
  • Firmly press the crust mixture into a 9-inch pie plate.
  • Refrigerate the crust while you make the filling.
  • For the filling, whisk the sugar, cornstarch, and pumpkin pie spice in a saucepan until combined.
  • Stir in the milk, and heat over medium heat, stirring continuously, until the mixture thickens, and begins bubbling.
  • Whisk in the vanilla extract and pumpkin until combined.
  • Pour filling into pie crust, and refrigerate for at least 3 hours. (For a firmer pie filling refrigerate overnight.)
  • To make whipped topping beat together a cup of cream and powdered sugar until stiff peaks form. Spread it over the top of the pie before serving.
  • For an optional finishing touch you can sprinkle a bit of cinnamon over it.


 If you want the pie filling firmer, I recommend leaving it in the refrigerator overnight.
Store the Pumpkin Cream Pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days.
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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