Fluffy Pumpkin Cream Pie is 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!

Pumpkin Cream Pie Recipe in blue pie pan

FLUFFY Holiday Pie

This recipe started with my ho-hum attitude toward most traditional pumpkin pies.

I love baking with pumpkin, yet sometimes the texture of classic pumpkin pie filling is offputting to me… It’s a little too dense and not quite silky enough. So obviously, turning my pumpkin pie into a pumpkin cream pie was the perfect solution.

However, we also have several pumpkin desserts in which the texture of the filling is “Sommer Approved”.

Cream Pie with pumpkin filling and whipped cream on top

Pumpkin Cream Pie Ingredients 

For the Crust:

  • All-purpose flour
  • COLD unsalted butter
  • Salt
  • Ice cold booze such as brandy, amaretto, or bourbon

For the Pumpkin Cream Pie:

  • Cream cheese softened
  • Pure pumpkin puree (not pie filling)
  • Instant vanilla pudding
  • Evaporated milk
  • Pumpkin pie spice
  • Powdered sugar 
  • Heavy whipping cream
  • Vanilla extract
  • Chopped candied walnuts or pecans (optional)
ingredients for pumpkin cream pie

Perfect Pie Crust

As with all pies, the making of something spectacular starts with a great crust.

I don’t use water or milk for pie crust because a little nip of your favorite liquor 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 why this pie makes a fabulous desert for Thanksgiving or Christmas. You can even make it several days ahead.

So say goodbye to plain ol’ pumpkin pie this holiday season.

pumpkin dessert with pie crust and whipped cream

How to Make Pumpkin Cream Pie

Find the full printable recipe with detailed instructions in the recipe form at the bottom of the post.

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 liquor works best? 

Almost any type of liquor will work in a 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. 

Piece of pumpkin cream pie on white plate.

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Fluffy Pumpkin Cream Pie

Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 50 minutes
A luxurious creamy pumpkin pie that's a bit of a change from the old standby. This spiced pumpkin cream pie is brimming with autumn flavors and is sure to delight your Thanksgiving guests!
Servings: 12 slices

Ingredients

US Customary – Metric

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 Pumpkin Cream Pie:

Instructions

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.

Nutrition

Serving: 1slice, Calories: 540kcal, Carbohydrates: 47g, Protein: 6g, Fat: 36g, Saturated Fat: 21g, Cholesterol: 118mg, Sodium: 332mg, Potassium: 248mg, Fiber: 2g, Sugar: 30g, Vitamin A: 7150IU, Vitamin C: 2.4mg, Calcium: 141mg, Iron: 1.4mg
Course: Dessert
Cuisine: American
Author: Sommer Collier
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Disclosure: This post in sponsored by Gold Medal Flour. All opinions are my own.

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