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+ servings
slice of pumpkin pie on white plate

Pumpkin Cream Pie

This creamy pumpkin pie has a no bake filling loaded with chocolate chips. We top it off with extra Cool Whip and chocolate shavings.
Course Dessert
Cuisine American
Keyword easy pie recipes, easy pumpkin recipes, fall
Prep Time 20 minutes
Cook Time 7 minutes
Chill Time 2 hours
Servings 8
Calories 397kcal


For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons melted butter
  • ½ teaspoon cinnamon

For the filling:

  • 15 ounces canned pumpkin
  • 8 ounces Cool Whip divided
  • 1 5 ounce package instant vanilla pudding
  • 1 cup evaporated milk
  • 4 ounces cream cheese room temperature
  • 2/3 cup mini chocolate chips
  • 1 tablespoon pumpkin pie spice
  • chocolate shavings see note


  • Preheat oven to 375 degrees.
  • To make the crust, stir together the graham cracker crumbs, sugar, butter, and cinnamon until the cracker crumbs are moist.
  • Press mixture firmly into a 9 inch pie plate to form the crust.
  • Bake for 7 minutes. Cool completely.
  • Once the pie crust has cooled, make the filling by adding the pumpkin, 2 cups of Cool Whip, vanilla pudding, evaporated milk, cream cheese, chocolate chips, and pumpkin spice to a large mixing bowl.
  • Beat with an electric mixer until smooth and creamy.
  • Spoon the filling into the pie crust and refrigerate for 2 hours.
  • Spread the remaining Cool Whip over the top of the pie.
  • Sprinkle with extra chocolate chips or chocolate shavings, if desired.



To make your own chocolate shavings, use a vegetable peeler along the edge of a cold chocolate bar to peel little strips of chocolate off.


Serving: 1slice | Calories: 397kcal | Carbohydrates: 44g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 293mg | Potassium: 289mg | Fiber: 3g | Sugar: 29g | Vitamin A: 8885IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 2mg