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+ servings
pumpkin cream pie on white plate

Pumpkin Cream Pie

An almost no-bake creamy pumpkin dessert. Move over pumpkin pie.
Prep Time 8 hrs 15 mins
Cook Time 10 mins
Total Time 8 hrs 25 mins
Course Desserts
Cuisine American
Servings 8 Servings



  • 5 tablespoons butter melted
  • 2 cups crushed Biscoff cookies
  • 4 ounces softened cream cheese
  • 2 tablespoons brown sugar
  • 1/4 cup powdered sugar
  • 1 15 ounce can pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • dulce de leche for drizzling optional


  • Preheat oven to 350 degrees.
  • Combine butter and cookie crumbs together in a bowl. Mix well. Press into a tart pan. Bake for 10 minutes. Remove from oven and allow to cool.
  • While crust is cooling, cream cream cheese, brown sugar and powdered sugar together. Beat in pumpkin. Stir in cinnamon, nutmeg and vanilla. Slowly beat in heavy cream. Mixture will be thick but don't beat too long, you don't want whip cream. Maybe 2 - 3 minutes.
  • Pour mixture into cooled crust. Cover and refrigerate at least 8 hours or over night.
  • When ready, slice into 8 slices. Warm dulce de leche and drizzle over the top. Serve.


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Keywords: Christmas, dessert, holiday, pie, pumpkin, pumpkin cream pie, pumpkin pie, sweet, thanksgiving, thanksgiving dessert, treat