Creamy Pumpkin Pie

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Pie pan of our Creamy Pumpkin Pie recipe perfect for Thanksgiving

I know, I know. It’s Thanksgiving Day and I’m kind of late to the pumpkin pie party. But this one was totally worth the wait: chilled with a crunchy graham cracker crust, cream cheese and pumpkin pudding layers, all topped off with whipped cream and toasted coconut. Need I say more? By the way, happy Turkey Day from Minimalist Baker!

Pumpkin, graham crackers, and whipped filling for making our Creamy Pumpkin Pie recipe

This is a recipe that’s been passed down in my family, starting with my aunts to my mom and then to my sister and I. Now, consider it yours. It’s my absolute favorite pumpkin pie because it has a crunch from the graham cracker crust, a lightly sweetened cream cheese layer followed by a perfectly creamy pumpkin pudding layer, and it’s all topped off with a healthy dose of whipped cream. It literally does not get better than this.

Spreading filling for Creamy Pumpkin Pie over the crust

I loved this dessert so much as a young girl that my Aunt Donna used to make me my own separate pie so I could have one all to myself at both Thanksgiving and Christmas! How ridiculous is that?

Thinking back, my aunt either did this because A) she wanted to fatten my string bean self up, B) she truly did love me like a daughter, OR C) I was causing dissension at Thanksgiving by claiming 3/4 of the pie before dinner even started. All three good reasons if you ask me. Either way, I scored an entire pie out of the deal.

Dish of our Creamy Pumpkin Pie recipe showing before and after adding the pumpkin layer

The other awesome part about this pie because the fact that it’s insanely delicious? It’s so, so simple to put together. No baking required if you buy a pre-made graham cracker crust. Even if you already have a pumpkin pie recipe in mind this Thanksgiving, why not make a second? I hear pie goes fast around the dinner table, at least in my family (wink, wink).

Dish of our Creamy Pumpkin Pie recipe topped with toasted coconut flakes

Creamy Pumpkin Pie perched on a cake stand for a delicious Thanksgiving dessert recipe

Creamy Pumpkin Pie

My absolute favorite pumpkin pie recipe with a graham cracker crust, cream cheese and pumpkin pudding layers, and tons of whipped cream on top!
Author Minimalist Baker
Print
Glass pie pan filled with our Creamy Pumpkin Pie recipe
5 from 2 votes
Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes
Servings 8 (slices)
Course Dessert
Cuisine Vegetarian
Freezer Friendly No
Does it keep? 1-2 Days

Ingredients

  • 1 box instant vanilla pudding mix (I used sugar-free)
  • 1 3/4 cups cold low-fat milk (divided)
  • 8 ounces 1/3 fat cream cheese (one pkg is ~8 ounces)
  • 1/2 cup granulated sugar (divided)
  • 1 1/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 1/2 cups graham cracker crumbs (or buy a pre-made graham cracker crust)
  • 3 Tbsp butter
  • 3 Tbsp coconut oil (melted)
  • Whipped cream or coconut whipped cream (for topping)

Instructions

  • If making crust from scratch, preheat oven to 375 degrees F (190 C).
  • In a large mixing bowl, combine graham cracker crumbs, half of the sugar (1/4 cup as original recipe is written), melted butter, and coconut oil and mix until moistened. Transfer to an 8- or 9-inch pie plate (adjust number/size of pan if altering batch size) and press it on the bottom and sides as evenly as you can.
  • Bake for 7 minutes and then set in the fridge on a towel to cool for at least 15 minutes.
  • Wipe out mixing bowl and add the cream cheese, remaining half of sugar (1/4 cup as original recipe is written), and 1/4 cup milk (amount as original recipe is written // adjust if altering batch size). Mix with a handheld mixer until smooth, then spoon into the bottom of the pie crust and carefully smooth the top. Set back in fridge.
  • Rinse out mixing bowl and add pudding mix and milk. Beat on high for 2 minutes and then set in the fridge for 5 minutes.
  • Remove pudding from fridge and add pumpkin puree and pie spice. Whisk until well combined and then add to the top of the cream cheese layer (all of it may not fit). Smooth top with a spatula or spoon.
  • Cover and refrigerate for at least 4-6 hours. It will take several hours to firm up so leave overnight if you can. Top with whipped cream or whipped topping and toasted coconut (optional) before serving.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 slices Calories: 331 Carbohydrates: 43 g Protein: 5 g Fat: 15 g Saturated Fat: 10 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 3.3 g Cholesterol: 29.4 mg Sodium: 375 mg Potassium: 260 mg Fiber: 1.5 g Sugar: 31 g Vitamin A: 3519 IU Vitamin C: 1.6 mg Calcium: 129 mg Iron: 1.3 mg

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  1. Millard Martin says

    I wish to make this pie but would like it to be in a deep dish format. What are the ingredient volumes to use?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can easily adjust the recipe serving size by using the up and down arrows in the recipe box above!

  2. linda says

    VERY Frustrating. You did not Say What Size Vanilla Pudding/ there are small boxes and larger…
    I have NO Idea. Please put down all the information.

  3. Yara says

    In the past, the only reason I ate pumpkin pie was for the mounds of whipped cream I piled on it. I made this pie, though, for both Thanksgiving and Christmas this year, and it is Delicious (capital D intended) even all on its own without the whipped cream — although I DID add lots of coconut whipped cream, because, really, it’s the holidays. I made both a regular version and a vegan one. If I didn’t have the regular to compare to, the vegan would have been delish. However, in comparison, the vegan cream cheese layer didn’t have the “bite” that regular cream cheese does. If I make the vegan one again, I’ll add a tiny bit of vegan sour cream and see if that works. Thanks for the recipe! I love it.

  4. Michelle says

    My little sister and I made this pie a few days ago! IIt turned out so yood. We had a lot of fun making it! My favorite part was the crunchy crust. Gotta love anything with coconut oil…. :)
    Anywho, thank you!!