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Pumpkin Spice Latte Cream Pie

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This Pumpkin Spice Latte Cream Pie combines the cozy flavors of pumpkin, warm spices, and coffee in a silky, no-bake cream pie with a buttery graham cracker crust. It’s an easy, crowd-pleasing fall dessert perfect for gatherings or a cozy night in.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (cinnamon graham crackers preferred)
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 8 ounces full-fat cream cheese, softened
  • 1 cup canned pumpkin puree
  • 2 teaspoons instant espresso powder (or instant coffee)
  • 1 cup heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup fresh whipped cream (for topping)
  • Pinch of cinnamon or pumpkin pie spice (for topping)
  • Optional: Shaved chocolate or espresso beans (for garnish)

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and nutmeg (if using). Stir in melted butter until the mixture resembles wet sand.
  2. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Compact the crust firmly, especially along the edges. Chill in the freezer for 15 minutes.
  3. Make the whipped cream: In a clean mixing bowl, whip heavy cream with an electric mixer on medium-high speed until soft peaks form. Reserve about 1 cup for the filling and the rest for topping.
  4. Mix the cream cheese and pumpkin: In another large bowl, beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, instant espresso powder, pumpkin pie spice, vanilla extract, and salt. Beat until fully combined and smooth.
  5. Fold in the whipped cream: Gently fold the reserved whipped cream into the pumpkin-cream cheese mixture using a spatula until light and fluffy.
  6. Assemble the pie: Remove the chilled crust from the freezer. Spoon the pumpkin spice latte cream filling into the crust and smooth the top.
  7. Chill: Cover the pie with plastic wrap or a pie lid and refrigerate for at least 4 hours, preferably overnight.
  8. Top and serve: Just before serving, spread or pipe the reserved whipped cream over the pie. Sprinkle with cinnamon or pumpkin pie spice and garnish with shaved chocolate or espresso beans if desired. Slice and enjoy!

Notes

For a gluten-free version, use gluten-free graham crackers. For dairy-free/vegan, substitute plant-based cream cheese, whipped cream, and butter. Chill the pie thoroughly for clean slices. Sift powdered sugar and espresso powder for a smoother filling. The pie can be made a day ahead and keeps well for up to 4 days in the fridge.

Nutrition

Keywords: pumpkin spice latte cream pie, pumpkin pie, fall dessert, no bake pie, coffee dessert, Thanksgiving dessert, cream pie, easy pumpkin pie, autumn dessert

Find it online: https://tastypierecipes.com/pumpkin-spice-latte-cream-pie-recipe-easy-cozy-fall-dessert/