Pumpkin Spice Latte Cream Pie Recipe – Easy Cozy Fall Dessert

The first time I sliced into this pumpkin spice latte cream pie, the aroma alone nearly bowled me over. Warm spices, creamy pumpkin, and that unmistakable coffee scent—honestly, it’s like your favorite fall latte got all dressed up for dessert. I whipped this up on a whim one chilly October evening when my friends popped by for a movie night. Let me just say, the pie vanished before the credits rolled!

This isn’t just any fall pie. It’s my cozy go-to when I want the flavors of a pumpkin spice latte, but with the silky, dreamy texture of a cream pie. You get a buttery graham crust (with a hint of cinnamon), a cloud-like pumpkin-coffee filling, and pillows of whipped cream on top. It checks all the boxes: comforting, a little indulgent, and a guaranteed crowd-pleaser.

I’ve made this pumpkin spice latte cream pie more times than I can count—sometimes for Thanksgiving, other times just because. My family can’t get enough, and neither can I! If you’re looking for something special for your next gathering or just want to treat yourself to a slice of fall, this recipe is worth bookmarking. It’s deceptively easy, and you don’t even have to fuss with a rolling pin.

Plus, this pie is practically made for sharing. Whether you’re a pumpkin fanatic, a coffee lover, or just a fan of all things autumn, you’ll find yourself sneaking back for seconds. Trust me, after one bite, you’ll understand why this pumpkin spice latte cream pie is my absolute favorite fall dessert.

Why You’ll Love This Pumpkin Spice Latte Cream Pie

• Quick & Easy: You can whip up this pumpkin spice latte cream pie in under 30 minutes (plus chilling time). Perfect for last-minute guests or when you just can’t wait for a taste of autumn!
• Simple Ingredients: Every item on the list is probably already in your pantry or fridge—think canned pumpkin, instant coffee, warm spices, and graham crackers. No trips to specialty stores required.
• Fall Vibes Galore: If you love cozy sweaters, crunchy leaves, and steaming mugs of spiced coffee, this dessert brings all those feelings to the table. It’s the edible version of a crisp October afternoon.
• Crowd-Pleaser: I’ve served this to folks from ages 6 to 76, and it’s always a hit. The creamy filling and gentle coffee kick appeal to everyone—even the kids ask for seconds (sometimes with extra whipped cream, of course).
• Unbelievably Silky: Unlike baked pumpkin pies, this cream pie is light, mousse-like, and impossibly smooth. The coffee and pumpkin flavors meld together, while the cinnamon graham crust adds the perfect crunch.

What sets this pie apart? For one, the filling is a blend of real pumpkin, instant espresso, and just enough cream cheese to keep it rich without being heavy. I blend everything until perfectly smooth—no graininess here! And that crust? It’s got a secret pinch of nutmeg for extra warmth. If you’re tired of dense, overly-sweet pumpkin pies, this one is for you.

It’s the kind of dessert that makes you pause after the first bite, maybe even close your eyes for a second. I love serving it at Friendsgiving or family game nights—it never fails to spark that “wow, can I have the recipe?” moment. Plus, it’s make-ahead friendly, which means more time for you to enjoy the season (or sneak an extra slice without judgment).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together for big, cozy flavor—no fancy baking skills needed! Most of these are pantry staples, and I’ll share a few tips on picking the best ones.

• For the Crust:
  • Graham cracker crumbs (1 1/2 cups / 150g) – I love using cinnamon graham crackers for extra warmth.
  • Unsalted butter, melted (1/3 cup / 75g) – Adds richness and helps the crust set.
  • Granulated sugar (2 tbsp / 25g) – Just enough for a light sweetness.
  • Ground cinnamon (1/2 tsp) – Brings that unmistakable fall flavor.
  • Nutmeg (1/4 tsp, optional) – For extra coziness; totally optional!
• For the Pumpkin Spice Latte Cream Filling:
  • Full-fat cream cheese, softened (8 oz / 225g) – I recommend Philadelphia for the creamiest texture.
  • Canned pumpkin puree (1 cup / 240g) – Make sure it’s pure pumpkin, not pumpkin pie filling.
  • Instant espresso powder (2 tsp) – You can use instant coffee if that’s what you have, but espresso gives a bolder flavor.
  • Heavy whipping cream (1 cup / 240ml) – For whipping into soft peaks; this makes the filling fluffy.
  • Powdered sugar (3/4 cup / 90g) – Sweetens the filling without any grittiness.
  • Pure vanilla extract (1 tsp) – Adds depth and enhances the pumpkin spice notes.
  • Pumpkin pie spice (2 tsp) – Or a blend of cinnamon, ginger, nutmeg, and cloves if you prefer homemade.
  • Salt (1/4 tsp) – Balances the sweetness and brings out the flavors.
• For Topping:
  • Fresh whipped cream (about 1 cup / 240ml) – For swirling on top. You can use store-bought, but homemade is best.
  • Pinch of cinnamon or pumpkin pie spice – For sprinkling over the whipped cream.
  • Optional: Shaved chocolate or espresso beans – For a coffeehouse-inspired finish.

Ingredient tips: If you’re dairy-free, swap the cream cheese and whipped cream for your favorite vegan alternatives—just make sure they’re unsweetened. For gluten-free, use gluten-free graham crackers (Schar is a good choice). If you want a stronger coffee flavor, add an extra half teaspoon of espresso powder. In a pinch, you can use homemade pumpkin puree, but I find store-bought gives a smoother texture.

Equipment Needed

• 9-inch (23cm) pie plate – Glass or metal both work; I use glass so I can see when the crust is set.
• Mixing bowls – At least two: one for the crust, one for the filling.
• Electric mixer or stand mixer – For whipping the cream and blending the filling. A sturdy whisk will do in a pinch, but it takes longer!
• Spatula – For folding and smoothing the filling.
• Measuring cups and spoons – Precise measurements are key for the perfect set.
• Plastic wrap or pie lid – For chilling the pie and keeping it fresh.

If you don’t have a pie plate, a springform pan or even a square baking dish works fine—just line with parchment for easy removal. I’ve tried both hand mixers and stand mixers, and honestly, either works (the stand mixer is a little easier on your arms!). If you’re short on mixing bowls, just rinse between crust and filling. My favorite spatula is silicone—it gets every last bit of filling out.

Pro tip: If you’re using a glass pie plate, let it come to room temp before chilling or baking to prevent cracking. And if you make pies often, investing in a reusable pie shield is totally worth it (no burnt crusts!).

How to Make Pumpkin Spice Latte Cream Pie

1. Prepare the Crust (10 minutes)
   In a medium bowl, combine 1 1/2 cups (150g) graham cracker crumbs, 2 tbsp (25g) granulated sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg (if using). Pour in 1/3 cup (75g) melted unsalted butter and stir until the mixture resembles wet sand.
   
   Press the mixture evenly into the bottom and up the sides of a 9-inch (23cm) pie plate. Use the bottom of a measuring cup to compact the crust. Personal note: I always press extra firmly along the edges for a sturdier slice.
   
   Chill the crust in the freezer for 15 minutes while you make the filling.
2. Make the Whipped Cream (5 minutes)
   In a clean mixing bowl, whip 1 cup (240ml) heavy cream with an electric mixer on medium-high speed until soft peaks form. Scoop out about 1 cup for the filling and reserve the rest for topping the pie later.
   
   Tip: Cold cream whips faster and holds its shape better!
3. Mix the Cream Cheese & Pumpkin (3 minutes)
   In another large bowl, beat 8 oz (225g) softened cream cheese until smooth and creamy. Add 1 cup (240g) pumpkin puree, 3/4 cup (90g) powdered sugar, 2 tsp instant espresso powder, 2 tsp pumpkin pie spice, 1 tsp vanilla extract, and 1/4 tsp salt. Beat until fully combined and no lumps remain.
   
   If you see streaks of cream cheese, keep mixing—it should look like a rich, pumpkiny mousse.
4. Fold in the Whipped Cream (2 minutes)
   Gently fold the whipped cream (from step 2) into the pumpkin-cream cheese mixture using a spatula. Work carefully to keep it airy—don’t overmix, or the filling will deflate.
   
   The finished mixture should be light, fluffy, and uniform in color. If in doubt, a few gentle folds does the trick!
5. Assemble the Pie (2 minutes)
   Remove the chilled crust from the freezer. Spoon the pumpkin spice latte cream filling into the crust, smoothing the top with your spatula. Try to get the filling right to the edges to prevent gaps.
   
   I like to give the pie a little shake to settle the filling before chilling.
6. Chill (at least 4 hours, preferably overnight)
   Cover the pie with plastic wrap or a pie lid. Refrigerate for at least 4 hours, or overnight for the best set and flavor development.
   
   Don’t rush this step—the filling needs time to firm up for clean slices!
7. Top & Serve (5 minutes)
   Just before serving, spread or pipe the reserved whipped cream over the top of the pie. Sprinkle with a pinch of cinnamon or pumpkin pie spice, and add shaved chocolate or espresso beans if you like.
   
   Slice with a sharp knife, wiping between cuts for picture-perfect slices. Enjoy!

Troubleshooting: If your filling looks too loose, chill it longer—it will firm up. If your crust is crumbly, try compacting it more next time, or add a tablespoon more melted butter. And if the whipped cream starts to melt, pop the pie back in the fridge for 20 minutes before serving.

Cooking Tips & Techniques

• Use Room-Temperature Cream Cheese: Cold cream cheese can get lumpy and refuse to blend smoothly with the pumpkin. I always let mine sit out for at least an hour—trust me, it makes a difference!
• Chill Everything: The pie sets best when every component is cold. Sometimes I even place my mixing bowl in the freezer for a few minutes before whipping cream.
• Gentle Folding: Folding the whipped cream into the filling gently keeps the texture light and airy. I learned this the hard way—over-mixing once gave me a dense, flat pie. Now I use a big spatula and soft, sweeping motions.
• Crust Troubleshooting: If your crust is too loose, add a little more melted butter. If it’s tough, you probably packed it too tight (been there, done that!).
• Timing: This pie is actually very forgiving. You can prepare it a day ahead, or even two—just add the whipped cream topping right before serving for best results.
• Consistency: If you want super-smooth filling, sift your powdered sugar before adding. And if you’re a perfectionist like me, smooth the top of the filling with an offset spatula for those Instagram-worthy swirls.
• Multitasking: While the crust chills, whip the cream and prep the rest of your ingredients. I usually clean up as I go, so I’m not left with a mountain of dishes at the end.
• Personal Lesson: Once, I forgot to dissolve the espresso powder, and got little coffee granules in the filling—not the vibe! Now I always sift it in with the powdered sugar.

Don’t be afraid to make this pumpkin spice latte cream pie your own. As with all pies, practice makes perfect (and even the “mistakes” taste pretty darn good!).

Variations & Adaptations

• Gluten-Free: Use gluten-free graham crackers for the crust. I’ve tried Schar and Kinnikinnick brands and both work well—just pulse them into crumbs as usual.
• Dairy-Free/Vegan: Swap the cream cheese and heavy cream for plant-based versions. Kite Hill and Miyoko’s make great dairy-free cream cheese, and coconut whipping cream is a perfect stand-in for the topping. Use vegan butter for the crust.
• Chocolate Lover’s Version: Stir 1/4 cup (25g) mini chocolate chips into the filling, or sprinkle a chocolate ganache layer over the crust before adding the pumpkin mixture. Mocha pumpkin pie, anyone?
• Spice Level: If you’re wild about spice, double the pumpkin pie spice or add a pinch of ground cardamom for extra warmth. If you prefer a milder flavor, use half the amount.
• No-Espresso: If you’re making this pie for kids or non-coffee drinkers, just skip the espresso powder—it becomes a classic pumpkin cream pie.
• Mini Pies: Make individual pies using a muffin tin and cupcake liners. They chill faster and are adorable for parties (I’ve brought these to a fall potluck—huge hit!).

My personal favorite twist? Swapping in crushed ginger snaps for half the graham crackers in the crust. Wow—the extra zing is incredible with the creamy pumpkin filling!

Serving & Storage Suggestions

This pumpkin spice latte cream pie tastes best cold, straight from the fridge. The creamy filling holds up beautifully, and the cold temperature brings out the coffee and spice flavors. I like to serve each slice with a little extra whipped cream and a sprinkle of cinnamon for that café look.

Pair it with a hot cup of coffee, chai tea, or even a glass of cold brew for the ultimate fall dessert experience. For a festive touch, garnish with chocolate curls or a few whole coffee beans.

To store, cover the pie tightly with plastic wrap or a pie lid and refrigerate for up to 4 days. The crust holds up well, though it does soften a bit over time (which honestly, I love). For longer storage, you can freeze the pie (without whipped cream topping) for up to 1 month. Thaw overnight in the fridge, then add fresh whipped cream before serving.

When reheating, I don’t recommend microwaving, but letting a chilled slice sit at room temperature for 20 minutes softens the filling for the perfect creamy bite. The flavors deepen after a day or two, so leftovers are never a bad thing!

Nutritional Information & Benefits

Each slice of pumpkin spice latte cream pie (1/8 of the pie) is estimated to have around 320 calories, 18g fat, 36g carbs, and 4g protein. Using low-fat cream cheese or plant-based alternatives can cut the fat content a bit.

Health perks: Pumpkin is loaded with vitamin A and fiber, and you get a little calcium from the cream cheese and whipped cream. If you go easy on the sugar or use a sugar substitute, it’s even lighter.

This recipe is naturally vegetarian and can be made gluten-free or dairy-free with simple swaps. Allergens to note: dairy, gluten (unless using GF crackers), and potentially nuts if you use nut-based toppings. Personally, I love that it’s lighter than a traditional pumpkin pie, but still totally satisfying—cozy comfort food that fits into my fall routine without any guilt.

Conclusion

If you’re craving something cozy, crowd-pleasing, and just a little bit decadent, this pumpkin spice latte cream pie is your new fall favorite. With simple steps, pantry ingredients, and a flavor combo that’s basically autumn in a bite, it’s a recipe you’ll want to make again and again.

I love that you can tweak it for any dietary needs, and that it’s just as at home at Thanksgiving as it is at a casual weekend hangout. Every time I serve it, someone asks for the recipe—which is always the best compliment!

Go ahead, give this pie a try and make it your own. If you do, I’d love to hear how it turned out—leave a comment below, share your own twists, or tag me if you post a photo. Here’s to cozy evenings, good company, and one seriously irresistible pumpkin spice latte cream pie!

FAQs

Can I make pumpkin spice latte cream pie ahead of time?

Absolutely! This pie is actually better if you make it a day in advance. Just keep it covered in the fridge and top with whipped cream right before serving.

What can I use if I don’t have instant espresso powder?

Instant coffee works in a pinch, though the coffee flavor will be milder. For a slight flavor boost, dissolve it in a tablespoon of hot water before adding to the filling.

Is this recipe gluten-free?

It can be! Just use gluten-free graham crackers for the crust. The rest of the filling is naturally gluten-free.

How long does pumpkin spice latte cream pie last in the fridge?

It stays fresh for up to four days when tightly covered. The crust might soften a bit, but the flavors get even better!

Can I freeze this pie?

Yes—freeze the pie (without the whipped cream topping) for up to one month. Thaw overnight in the fridge, then add fresh whipped cream before serving for best results.

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