Do you have 20 minutes? Then you have enough time to make this pumpkin cream pie recipe. Yes, it’s that easy to make, and incredibly delicious!
Why Make This Recipe
This recipe is a slight variation from the beloved classic, but you’re going to love it! This holiday pie has everything you love in a pumpkin pie but, it’s all packed into a light coconut and pumpkin-infused filling topped with tons of whipped cream.
You’ll get the flavors of a traditional pumpkin pie filling with the fluffy, airiness of a cream pie!
You can buy a pre-made pie crust for a no-bake pie.
This is an easy recipe that everyone needs for that busy Thanksgiving dinner or Christmas holiday season. It’s great as a make-ahead recipe and perfect for those who don’t like the texture of pumpkin pie, and pumpkin pie lovers will still enjoy this too!
Creamy Pumpkin Pie Ingredients
- Sugar
- Unsweetened coconut milk
- Whole milk
- Cornstarch
- Egg yolks
- Salt
- Cinnamon
- Pie crust (store bought or make your own pie crust)
- 3 heaping TBS. pumpkin butter
- Whipped cream, for garnish
What is pumpkin butter made of?
Pumpkin butter is made from pumpkin purée and other sweet and spicy ingredients, like apple juice, maple syrup, ginger, cinnamon, and cloves.
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
How to Make a Pumpkin Cream Pie
Step 1: In a sauce-pan, combine the coconut milk, whole milk, and sugar, and scald.
Step 2: In a small bowl, add the remaining whole milk and cornstarch and whisk together.
Step 3: In a medium-sized bowl, add the egg yolks and salt and whisk together.
Step 4: Temper the eggs by adding about half of the scalded milk mixture, whisking vigorously while doing so.
Step 5: Add the tempered eggs and cornstarch mixture back into the saucepan and heat over a medium heat for about 2 minutes or until the mixture thickens.
Step 6: Remove from heat and add the pumpkin butter and cinnamon, whisking well to combine.
Step 7: Pour the mixture into your pre-made crust (or homemade) and place in the fridge for 2 hours. Pre-bake the pie crust if making from scratch or a frozen pie crust.
Keep in the fridge until ready to serve and add the whipped cream topping!
Variations & Toppings
Try it with a graham cracker crust or Golden Oreo crust for a no bake pie!
Substitute the whipped cream with Cool Whip, coconut cream, honey whipped cream, marshmallow or meringue for a no bake pumpkin dessert recipe.
For a delightful change of pace try these pumpkin pie toppings:
- Salted caramel sauce
- Golden walnut crunch
- Toffee crunch
- Cookie crumbles
- Peanut brittle
- Candied pecans
- Crumb topping
- Caramel peanut glaze
- Crunchy pecan
- Sugared cranberries
- Dusting of cinnamon
- Chocolate shavings
- Peanut crunch
How to Store
This pie recipe is the perfect make-ahead dessert. Carefully cover the pie with plastic wrap or aluminum foil and refrigerate for up to 4-5 days. The whipped cream topping should be added right before serving.
Try these pies recipes next!
- Banana Cream Pie (Vegan + Gluten-Free)
- Mixed Berry Pie
- ¾ cup sugar
- 1½ cups unsweetened coconut milk
- 1½ cups whole milk
- ¼ cup cornstarch
- 5 egg yolks
- ¼ teaspoon salt
- 1 tsp. cinnamon
- 1 (9-inch) baked pie crust (I used this easy recipe)
- 3 heaping TBS. pumpkin butter
- Whipped cream, for garnish
- In a sauce-pan, combine 1½ cups coconut milk, 1 cup milk, and ¾ cup sugar and scald.
- In a small bowl, add the remaining ½ cup of milk and ¼ cup cornstarch and whisk together.
- In a medium-sized bowl, add the egg yolks and salt and whisk together.
- Temper the eggs by adding about half of the scalded milk mixture, whisking vigorously while doing so.
- Add the tempered eggs and cornstarch mixture back into the saucepan and heat over a medium heat for about 2 minutes or until the mixture thickens.
- Remove from heat and add the pumpkin butter and cinnamon, whisking well to combine.
- Pour the mixture into your pre-made crust and place in the fridge for 2 hours.
- Keep in the fridge until ready to serve, and top with whipped cream!
