Fluffy Pumpkin Cream Pie
Fluffy Pumpkin Cream Pie – A luxurious creamy pumpkin pie recipe that’s a bit of a change from the old standby. This spiced pie is brimming with autumn flavors and is sure to delight your guests!
Love of Cream Pies
I don’t know if you’ve noticed, but I’ve had a little bit of a cream pie infatuation going on. It started off with a banana cream pie that eliminated the need to make a stovetop custard, which morphed into a coconut cream pie, then later turned into a chocolate peanut butter cream pie, and then adding strawberry cream pie to the mix.
I’m seeking help… No need for alarm.
Yet before I say goodbye to my cream pie tomfoolery, I wanted to share just one more variation. The Pumpkin Cream Pie!
And just in time for Halloween and Thanksgiving. Can you believe the timing?
The Perfect Holiday Pie
This one started with my ho-hum attitude toward traditional pumpkin pie.
I love baking with pumpkin, yet something about the texture of classic pumpkin pie filling has never really appealed to me. Every year I look for ways to lighten or fluff it up.
So obviously, turning my pumpkin pie into a pumpkin cream pie was the perfect solution.
Perfect Pie Crust
As with all pies, the making of something spectacular starts with a great crust.
I always use super finely-ground Gold Medal Flour to make sure my pie crusts bake into flaky perfection.
Starting with my most basic pie crust recipe: Gold Medal Flour, Butter, Salt, and Booze.
I don’t use water or milk for pie crust because a little nip of your favorite libation makes the pie crust extra flaky and leaves a little note of boozy flavor behind as it evaporates in the oven.
Once the pie crust has baked and cooled, simply beat the creamy pumpkin filling and chill.
There’s no need to put this pie back in the oven, which is just another reason why you should make it on Thanksgiving. You can even make it several days ahead.
So say goodbye to plain ol’ pumpkin pie this holiday season… and I’ll do my best to say goodbye to cream pies this year.
But I can’t make any promises!
Creamy Pumpkin Pie Ingredients
For the Crust:
- All-Purpose Gold Medal Flour + extra for rolling
- COLD Unsalted Butter
- Ice cold booze brandy, amaretto, bourbon…
For the Pumpkin Cream Pie:
- Cream cheese softened
- Pumpkin Puree
- Instant Vanilla Pudding
- Evaporated milk
- Pumpkin Pie Spice
- Powdered Sugar
- Heavy Whipping Cream
- Vanilla Extract
- Chopped Candied Walnuts or Pecans
How to Make Pumpkin Cream Pie
- Start off by making the crust… Cut the butter into cubes and place them in the freezer to ensure that they will be very cold. Then add the flour and salt into the food processor and pulse together.
- Pour a couple of ounces of your favorite booze over ice for it to chill. Then take out the butter and add it to the flour mixture until it’s finely chopped, then mixed together (it should resemble oatmeal). One tablespoon at a time, add in the chilled booze (about 4 tablespoons) without the ice cubes until the mixture clumps together. The dough should be firm and not sticky.
- Dump the dough into a disk on plastic wrap. Wrap and refrigerate for about 30 minutes. Then preheat the oven. Once the dough is chilled, roll it out and use the rolling pin to transfer to the pie tin. Mold the sides. Fill the crust with ceramic pie weights or dried beans and bake. Make sure to remove the weights or beans when you pull it out of the oven and cool the crust completely.
- Next start on the filling: Mix heavy cream, vanilla, and powdered sugar together in an electric mixer until it forms stiff peaks. Cover this and place it in the fridge.
- Then beat the cream cheese in the electric mixer until it is light and fluffy. Slowly add in the pumpkin puree until there are no clumps in the mixture. Then add in the rest of the ingredients and beat until combined. Fold in half of the whipped cream and mix carefully until combined.
- Scoop the filling into the cooled pie crust and then top with the rest of the whipped cream. Store in the fridge for at least 4 hours or overnight before serving. Enjoy!
Get The Full (Printable) Pumpkin Cream Pie Recipe Below!
Frequently Asked Questions
How long does this pumpkin cream pie last?
A cream pie will last in the fridge for 3 to 4 days loosely covered with aluminum foil or plastic wrap. If wrapped tightly, it can last in the freezer for up to 6 months.
What kind of booze works best?
Almost any type of liquor will work in pie crust. For example an amaretto, bourbon, brandy, or spiced rum are good choices, because they all have unique flavors. Select a liquor that leaves a flavor behind, unlike vodka.
Other Fall Time Recipes
- Coconut Cream Pie Recipe
- Easy Pumpkin Slab Pie Recipe
- Pumpkin Pie Dip and Cinnamon Chips Recipe
- Cinnamon Cream Pie with Brown Sugar Whipped Cream
- Best Mini Pumpkin Pies Recipe
- Pumpkin Pie Milkshake Recipe
Fluffy Pumpkin Cream Pie
For the Crust:
- 1 1/4 cup all-purpose Gold Medal Flour + extra for rolling
- 1/2 cup COLD unsalted butter
- 1/2 teaspoon salt
- 3-5 tablespoons ice cold booze brandy, amaretto, bourbon...
For the Crust:
- Cut the butter into small cubes and place in the freezer to make sure it's very cold. Add the flour and salt to the food processor and pulse. Pour a couple ounces of your favorite booze over ice to chill. Then add the cold butter to the flour mixture and pulse until it's finely chopped and mixed into the flour. It should resemble oatmeal or little pellets. One tablespoon at a time, pulse in the chilled booze (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine usually takes 4 tablespoons. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap and refrigerate for at least thirty minutes.
- Preheat the oven to 375 degrees F. Once chilled, roll the dough out on a well floured work surface, into a 14-inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie pan. Don't stretch the pie crust, but gently move it into the center of the pie pan. Turn the edges underneath and crimp the edges to seal. You can do this with a fork or with your fingers. Place a large piece of foil (or parchment paper) over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 18-20 minutes. Then carefully remove the foil and weights. Cool completely before filling.
For the Filling:
- Using an electric mixer, whip the heavy cream with 1 teaspoon vanilla and 1/4 cup powdered sugar, until firm peaks form. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pumpkin puree. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.
- Once combined beat in the pudding mix, evaporated milk, pumpkin pie spice and remaining 1 1/4 cups powdered sugar. Scrape the bowl and beat again. Fold in HALF the whipped cream. Carefully mix until smooth.
- Scoop the filling into the cooled pie crust. Top with the remaining whipped cream. Chill for at least 4 hours--overnight is even better. When ready to serve, sprinkle the top with candied nuts.
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Disclosure: This post in sponsored by Gold Medal Flour. All opinions are my own.