I am usually not a pumpkin person. I’ve never liked traditional pumpkin pie and then once everything went pumpkin-flavored, I had to force myself not to make a terrible face any time anyone offers me something pumpkin.
Except for this pumpkin cream pie. It’s a recipe I found nine years ago, when we first moved back to North Carolina. I think part of it is the consistency- it’s creamy and smooth. And while it’s definitely pumpkin flavored, it’s not overwhelmingly so. My husband and his family liked it so much that I made it several times between Thanksgiving and Christmas that year.
But then we moved. And we moved again. And again.
The pink index card I’d written this pumpkin cream pie recipe on disappeared. Because I made this pie BEFORE the days of Pinterest. And while this site existed back then, those were the days when I mostly just wrote about surviving life with two preschoolers and a toddler. It’s no wonder that recipe card got lost. I was drowning in littles.
Once Pinterest became a thing, I scoured it every Thanksgiving, to see if I could find this recipe, but no luck. And with my general disdain for pumpkin, I didn’t want to try a different recipe. So I stuck to apple or pecan for Thanksgiving desserts. Or suggested someone else bring a pumpkin pie to dinner.
But then we moved AGAIN this past summer(I would like to declare that this will be my last move for a very long time but I would probably just jinx myself). And I found a different recipe card in a basket in the garage so I carefully went through every item in that basket to see if maybe my coveted pumpkin cream pie recipe was in there. And it WAS! Stuck between the pages of my husband’s high school yearbook- there it was!
Don’t worry, I won’t make you try to decipher that. But you’ve got to trust me on this: this pumpkin pie is AMAZING. Coming from a pumpkin hater, that’s saying a lot. I’ve waited nine years to have this pie again, but I highly recommend you make it for Thanksgiving this year.
Pumpkin Cream Pie
- 2 c finely crushed gingersnap cookie crumbs
- 1/4 c sugar
- 1/3 c butter
Combine these ingredients, press into your pie pan, and bake at 350 for 10 minutes. Allow to cool before you move on to the next step. If you don’t feel like making your own crust, you could buy a pre-made graham cracker crust. The gingersnap crust adds a little extra flavor to the pie, but no judgments on shortcuts when necessary!
- 4oz cream cheese
- 4oz cool whip
- 1/2 c sugar
- 1 t vanilla
- 1/4 c pecans (candied)
In a mixing bowl, beat cream cheese, Cool Whip, sugar, and vanilla until creamy. Yes, I know, you don’t normally beat Cool Whip. Just trust me on this one and do it for this recipe. Fold in pecans if using. I’ve used regular chopped pecans instead of candied and it was still good. I picked up a bag of praline pecans from Walmart though and they’re perfection, but you could also skip them altogether. Spread into cooled pie crust.
- 1 1/2 c pumpkin puree
- 1 c sugar
- 4 oz Cool Whip
- 1 t vanilla
- 1 t cinnamon
- 1/4 t nutmeg
- 1/8 t allspice
- 1/8 t ginger
In the same mixing bowl, combine all of these ingredients and beat until fluffy and smooth. You can use 1 1/2 t of pumpkin pie spice instead of these individual spices and that works, too. Spread on top of cream cheese layer.
- additional cool whip
- chopped pecans (candied or not or skip them)
Top with a thin layer of Cool Whip and sprinkle some pecans on top. Refrigerate for about 4 hours, until set.
Don’t forget to Pin this recipe so you aren’t the one digging around, trying to find it for years!
If you’re looking for other holiday recipes, give these a try: