Fool-Proof Whipped Pumpkin Pie

Quick, easy, and incredibly light and fluffy with no oven stress.

There are days when I want a dessert that feels special without doing a lot of work. If you’re anything like me, the idea of rolling out a pie crust or babysitting a traditional pumpkin pie in the oven doesn’t always feel worth it. That’s exactly why this Whipped Pumpkin Pie has become one of my go-to fall recipes.

It’s unbelievably easy, completely fool-proof, and comes together in minutes. The filling is airy and mousse-like, the flavor is warm and cozy, and the buttery graham cracker crust gives it the perfect hint of sweetness. Nothing about it is complicated, which makes it ideal for beginners, busy schedules, or anytime you want a pumpkin dessert that simply works.

I actually started making this pie a few years ago during one of those chaotic fall weeks when everything felt busy at once. I had promised to bring a dessert to a small family get-together, but between work, errands, and just being tired, the idea of making a full traditional pumpkin pie felt impossible. I remember standing in the kitchen thinking, there has to be an easier way to do this.

So I pulled out a graham cracker crust, whipped some cream, mixed pumpkin with warm spices, and hoped for the best. When I set it out at the table, everyone asked which bakery I bought it from — which made me laugh because it took barely any effort. It was one of those happy shortcuts that accidentally turned into a forever favorite.

Now I make this pie every fall because it reminds me that good food doesn’t have to be complicated. Sometimes the simplest recipes become the ones people remember most.

Ingredients

For the Graham Cracker Crust

1 ½ cups graham cracker crumbs
6 tablespoons melted butter
¼ cup sugar
½ teaspoon cinnamon (optional)

For the Whipped Pumpkin Filling

1 can (15 oz) pumpkin purée
1 cup heavy whipping cream
8 oz cream cheese, softened
½ cup powdered sugar (more to taste)
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
Pinch of salt

Optional: extra whipped cream and cinnamon for topping

Instructions

1. Prepare the Crust

A store-bought graham cracker crust, shortbread crust, or gingersnap crust can be used to make this recipe even faster and completely no bake.

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, sugar, and cinnamon.
Press firmly into a 9-inch pie dish.
Bake for 8–10 minutes. Cool completely.

2. Whip the Cream

Whip the cold heavy cream until soft peaks form. Chill.

3. Make the Filling

Beat softened cream cheese until smooth.
Add powdered sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt.
Mix in pumpkin purée until creamy and fully combined.

4. Fold

Gently fold the whipped cream into the pumpkin mixture until light and fluffy.

5. Assemble

Spread the whipped pumpkin filling into the cooled crust and smooth the top.

6. Chill

Refrigerate for at least 4 hours, or overnight.

7. Serve

Finish with whipped cream and a light sprinkle of cinnamon.

Tips for Success

Ensure the cream cheese is fully softened for a smooth, lump-free filling.
Chill the mixing bowl before whipping the cream for better volume.
Taste the pumpkin mixture before folding in the whipped cream and adjust sweetness or spices as needed.
Use pumpkin purée, not pumpkin pie filling.
A store-bought graham cracker crust, shortbread crust, or gingersnap crust can be used to make this recipe even faster and completely fool-proof.
Allow enough chilling time for the filling to set properly.

Variations

Swap in gingersnap cookies for a spiced crust.
Add 1–2 tablespoons of maple syrup to the filling for a deeper fall flavor.
Swirl melted chocolate into the filling before chilling.
Use mini crusts for single-serve desserts.

Serving Ideas

Top with a generous amount of whipped cream.
Add crushed graham crackers for subtle crunch.
Drizzle with caramel or maple syrup.
Serve alongside hot coffee, chai, or cocoa.

If you’re looking for more cozy treats to make this season, try my list of 5 holiday desserts I’m making right now — each one is simple, comforting, and perfect for this time of year.
https://www.featuredbite.com/5-holiday-desserts-im-making-right-now/

Keeping dessert simple is something I’ve learned to appreciate more and more.

This whipped pumpkin pie is one of those rare recipes that looks impressive and tastes amazing while requiring almost no effort. The ingredients are straightforward, the steps are minimal, and the whole process is relaxing rather than stressful.

The light, mousse-like texture makes it a refreshing twist on classic pumpkin pie, and the graham cracker crust adds the perfect amount of buttery sweetness. It’s a dessert that works for family dinners, fall gatherings, holidays, or just a cozy night in. Because it can be made ahead and served chilled, it also takes the pressure off when your schedule is full and you still want to bring something homemade.

If you’re looking for a quick, reliable, and fool-proof fall dessert that everyone will enjoy, this whipped pumpkin pie is a perfect choice. I hope it becomes one of your new seasonal favorites, just as it has become one of mine.

Shop My Kitchen

Here are some of the tools I keep in my own kitchen and use often when prepping recipes like this one:

Silicone Cooking Spatula Set — https://amzn.to/4ipMhzv

Stainless Steel Knife Set — https://amzn.to/4pBn7jF

Premium Heat-Resistant Ground Beef Smasher — https://amzn.to/43Zzwpb

Multi-Purpose Stainless Steel Scraper/Chopper — https://amzn.to/3M4LzLU

KitchenAid Ribbed Soft Silicone Oven Mitt 2-Pack Set — https://amzn.to/4rx3kDY

The Original Pro Chopper – Vegetable Chopper and Spiralizer — https://amzn.to/48aqgBf

Silicone Baking Mat, 3 Pack Reusable Baking Mat, Non-Stick — https://amzn.to/48jzMAI

Measuring Cups and Spoons Set Stainless Steel 10 Piece for Cooking and Baking — https://amzn.to/3Y2uPaB

Pyrex Essentials (3-Piece) Glass Mixing Bowls Set For Prepping, Baking and Cooking — https://amzn.to/4p5UMC2