Almost No-Bake Pumpkin Cream Pie with Maple Whipped Cream

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I feel like Thanksgiving is an experiment in just how many things you can jam into your oven in a two day period.

Turkey.  Other birds.  Stuffing.  Yams.  Green beans.  Pie.  Cakes.  Owls.  Ash trays.  Lasagna.  Kittens.  Ravioli.  Squashes.

I mean…. Seriously.  That’s a full oven.

Because I only want to partially horn in on that oven action, I’ve made an Almost No-Bake Pumpkin Cream Pie.

When you call it Aaaaalllllmost No-Bake Pie, it’s actually a Not No-Bake Pie.  We’re working with a passive aggressive double negatives here.  My apologies.

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This pie is exactly what I want it to be.  Pretty.  Delicious… and full of my Homemade Pumpkin Pie Spice.  The crust is crushed up crisp ginger snaps mixed with a bit of sugar and butter.  Divine.  The filling is creamy pumpkin comfort.  The topping is Maple Whipped Cream.

That’s exactly three layers of Autumn flavors.

Win.

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I made this pie in a standard pie dish, but after I struggled so much getting the crust and the slices out in decent looking pieces… I think a tart pan with a removable bottom or in eight individual ramekins would work wonderfully.  Just thought you might like options.

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Also!  If you buy one of those pre-made graham cracker pie crusts from the grocery store, then this pie is totally a No-Bake situation.  Are you into that sort of thing?  No judgement.

Face it.  Pies are pretty.

Almost No-Bake Pumpkin Cream Pie

makes one 9-inch pie or tart or 8 individual ramekin pies

Print this Recipe!

For the Crust:

1 1/2 cups finely crushed graham crackers or crisp ginger snap cookies

2 tablespoons granulated sugar

pinch of salt

5 tablespoons unsalted butter, melted and slightly cooled

For the Filling:

1 (8-ounce) package cream cheese, softened

5 tablespoons unsalted butter, softened

1 1/2 cups powdered sugar

1 tablespoon pure vanilla extract

1 teaspoon molasses

2 1/2 teaspoon pumpkin pie spice

1 (15 ounce) can pumpkin puree

For Topping:

1 cup heavy cream

2 tablespoons pure maple syrup

For the Crust:

In a medium bowl, combine crushed graham crackers or ginger snaps with sugar, salt and melted butter.  Toss together to coat the entire mixture in butter.  Press into a 9-inch baking dish, a tart pan with a removable bottom or 8 individual ramekins.  I like making these no bake desserts in a tart pan or in individual ramekins so I don’t have to fuss with fighting to remove the sliced pie from the pie pan.

Bake at 350 degrees F for 15 minutes.  Remove from the oven and cool completely before adding the filling.

To make the Filling:

Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy.  Both fats should be well softened to ensure the filling is lump free.  Add the powdered sugar to the mixture and beat until smooth and fluffy.  Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined.  If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.  I did that.  No shame in that game.

Spoon the filling into the cooled pie or tart shell, or divide into individual ramekins.  Let pie chill in the fridge overnight.  This is actually important… the pie won’t be settled enough in 2 hours.  Overnight is best.

To Make the Topping:

Beat together heavy cream and maple syrup until cream is in soft peaks.  Spread over the chilled pie and sprinkle with more maple syrup just before slicing.  Slice and serve.

152 thoughts on “Almost No-Bake Pumpkin Cream Pie with Maple Whipped Cream

  1. That pie looks amazing! I wish I could bring myself to make a sweet dessert with pumpkin. Being Australian, it just doens’t fit in with what I’m used too.
    Maybe I’ll have to change that so I can make this delicious pie! x

  2. Owls. Ashtrays. Kittens… sounds deliciously exotic but I think I’ll skip your place for Thanksgiving this year :P Then again… your pumpkin pie looks mighty enticing…

  3. Slice and Serve, would be my favourite part! And with all those wonderful spices and a touch of molasses, you have created a dessert made in heaven.
    What about adding some gelatin to set it up more, Joy?
    As always appreciate your sense of humour and wording.

  4. Hi Joy, Hope you and your family have a wonderful and Happy Thanksgiving. I want to thank you for the wonderful recipes, and yes I will be eating lots of pumpkin pie, my favorite. Yours looks so good and just might make an extra creamy one. Paulette

  5. Pumpkins are so expensive here! (I’m in Australia) I know this sounds really odd.. but do you think I would be able to substitute the pumpkin to do a sweet potato cream pie.. or would that just be waaay out of anyones comfort zone?

  6. That pie looks incredibly delicious …. With a cup of milky coffee. Right now, for breakfast. Mmmm. And, thanks, you made my day with that crack about ash trays and kittens in ovens. Don’t know why I laughed so hard, but it was wonderful so early in the morning :D

  7. ¨This looks fabulous! Can´t wait to make it. I don´t have molasses here in Spain where I live. What could I substitute?

    1. hey cami, if u live in spain like me, and you live in madrid, you can buy molasses!! you can find them in a store called the american store, i found most of the “american” ingredients you need for most of joy´s recipes! i love your blog joy!! even us spanish follow you!! very good work!!

      1. an amazing thing happened today.. mercadona (my grocery store- Lara you know what i´m talking about!) had molasses! they have never have carried it before. happy day! :)

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