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.

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

  1. This is a great recipe to have on hand when the oven is full – and I like your idea of using individual ramekins or tart pans. At first cursory glance, I thought you wrote “crushed graham crackers AND crisp ginger snap cookies”… I wonder how a combination of the two would work in the crust?! Either way, I’m sure the pie is absolutely delicious.

  2. I sure wish I’d known about this before making all those pumpkin chocolate chip cookies for today’s potluck at work. Oh well. They will love the cookies just the same!

  3. The first thing I was going to look up today was a recipe for a ginger snap pie crust, so you read my mind! I’m in charge of the pumpkin pie for Thanksgiving this year, but I’m not a fan of regular pie crust. I have some extra ginger snaps laying around so I thought that would be a good substitute. Apparently I was channeling the same thoughts you had!

  4. I live in an very small town (3,000 people – maybe) Everyone around here knows I love cooking/baking/eating and just asks me for things, with this deep satisfaction that they KNOW I will know how to make it. My best friends birthday is tomorrow, and she said to me yesterday, “For my birthday cake this year, I want a pumpkin cream pie!” Ummmm… Just let me snap my fingers and make this happen. This morning, I log onto my blog, where I see a list of blogs I follow, and saw this. The pumpkin cream pie gods are rejoicing. Basically, you just saved my best friend’s birthday. I hope it makes you smile.

  5. Reading this at 4 am right before a flight to NYC and feeling like I need a piece of that right now…a sure sign that this one’s a winner (read: I don’t do eating in the a.m. if you’d call this a.m.). Happy Thanksgiving, Joy!

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