Pumpkin Cream Pie with Pecan Crust

Author:Elizabeth
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If you’re craving something creamy, light, and packed with cozy spice flavor, this Pumpkin Cream Pie with Pecan Crust is the perfect choice. It’s no-bake, easy to prepare, and makes a beautiful addition to your holiday table.

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Why You’ll Like This Recipe

  • No oven required – a simple, no-bake dessert that sets in the fridge.
  • Full of fall flavor – pumpkin puree and pumpkin pie spice bring all the warm autumn notes.
  • Creamy and dreamy – whipped cream folded into a smooth pumpkin filling makes this pie irresistibly light.
  • Nutty, buttery crust – ground pecans, sugar, and butter create a rich, slightly crunchy base.
  • Make ahead friendly – sets beautifully overnight, perfect for entertaining.

Ingredients & Success Tips

Pumpkin Cream Filling

  • Heavy cream – whip it cold for maximum volume and stability.
  • Cream cheese – softened to room temperature for a smooth, lump-free filling.
  • Pumpkin puree – canned or homemade; just make sure it’s 100% pumpkin, not pie filling.
  • Confectioners’ sugar – sweetens while keeping the filling smooth and fluffy.
  • Vanilla extract – rounds out the flavor with warmth.
  • Pumpkin pie spice – brings all the cozy cinnamon, nutmeg, and clove notes.
  • Salt – just a pinch to balance sweetness.

Pecan Crust

  • Pecans – finely ground for a nutty, naturally gluten-free crust.
  • Sugar – adds a touch of sweetness.
  • Butter – binds everything together while giving richness.

Success Tips:

  • Chill your mixing bowl and beaters before whipping the cream. it helps it whip faster.
  • Make sure cream cheese is softened; cold cream cheese leads to a lumpy filling.
  • Don’t skip the overnight chilling step—this gives the pie time to firm up.

All About Ingredients & Substitutions

Each ingredient has a role, but there are substitutions if needed:

  • Heavy cream → Swap with stabilized whipped topping for convenience.
  • Cream cheese → Use mascarpone for a milder flavor, or a dairy-free alternative for a vegan-friendly version.
  • Pumpkin puree → Butternut squash puree works in a pinch.
  • Confectioners’ sugar → Granulated sugar works, but blend it first for smoothness.
  • Pecans → Walnuts or almonds can be used, or try a graham cracker crust instead.

Want more ideas? Check out my baking substitutions guide for detailed swaps.

Slice taken out of pumpkin cream pie with pecan crust
Elizabeth

Pumpkin Cream Pie with Pecan Crust

This Pumpkin Cream Pie with Pecan Crust is a rich, creamy fall dessert with a nutty, buttery crust. Smooth pumpkin cream filling spiced with cinnamon and nutmeg sits perfectly in a crunchy pecan base, making it an irresistible treat for holidays or cozy gatherings.
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Prep Time 20 minutes
Chill Time 8 hours
Servings: 8
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • Pumpkin Cream Filling
  • 1 cup heavy cream
  • 16 oz cream cheese
  • 1 cup pumpkin puree not pumpking pie spice
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1/8 tsp salt
  • Pecan Crust
  • 2 cups ground pecans
  • 1/4 cup sugar
  • 1/3 cup butter melted

Equipment

  • 1 9 inch pie dish
  • 1 set Measuring Cups and Spoons
  • 1 stand mixer with whisk attachment
  • 1 food processor
  • 1 rubber spatula

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix ground pecans, sugar, and melted butter until combined.
  3. Press the mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan or pie dish.
  4. Bake for 8–10 minutes until lightly golden. Remove from oven and let cool completely.
  5. Prepare the filling
  6. In a large bowl, beat the cream cheese until smooth.
  7. Add pumpkin puree, confectioners’ sugar, vanilla, pumpkin pie spice, and salt and mix until fully combined.
  8. In a separate bowl, whip the heavy cream until stiff peaks form.
  9. Gently fold the whipped cream into the pumpkin mixture until smooth and creamy.
  10. Assemble the pie
  11. Pour the pumpkin cream filling into the cooled pecan crust. Smooth the top with a spatula.
  12. Chill
  13. Refrigerate for at least 8 hours, or until the filling is firm.

Variations to Try

  • Chocolate drizzle – Add melted chocolate over the top before serving.
  • Gingersnap crust – Swap pecans for crushed gingersnap cookies.
  • Maple twist – Add 2 tablespoons of maple syrup to the filling for extra fall flavor.
  • Whipped cream topping – Garnish with extra whipped cream and candied pecans for a show-stopping look.

Want a sweet pumpkin breakfast treat with maple glaze? Try my Baked Pumpkin Donuts.

Storage Tips

  • Store covered in the refrigerator for up to 4 days.
  • For longer storage, freeze slices individually wrapped in plastic, then foil. Thaw overnight in the fridge before serving.
  • Avoid storing at room temperature for extended periods since it contains dairy.

FAQ

Can I make this ahead of time?

Yes! It’s best made the day before since it needs at least 8 hours to set.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese gives the best creamy texture.

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to cook and puree it until smooth and drain excess liquid.

Does the crust need baking?

Nope. It sets in the fridge, making this a true no-bake dessert.

Can I use a store-bought crust?

Yes, a graham cracker or cookie crust works great as a shortcut.

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