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Pumpkin Cream Pie with Chili Lime Pepitas

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A perfect twist on the traditional, this Pumpkin Cream Pie with Chili Lime Pepitas combines layers of pumpkin and whipped cream over a graham cracker crust.

Everyone brings traditional pumpkin pie to the Thanksgiving Day table….so why not turn some heads this holiday season with this Pumpkin Cream Pie with Chili Lime Pepitas? Graham cracker crust is the base for a spiced pumpkin pastry cream and lime-zested whipped cream. Topped with chili lime pepitas that add a little crunch and a little spice for some added excitement. And the best part is NO BAKING! Just throw that baby in the fridge for at least an hour and you are good to go! More room in the oven for all those yummy Thanksgiving side dishes.

Let’s talk a little about the pumpkin puree needed for this Pumpkin Cream Pie. You could make your own, but I ALWAYS use Libby’s because my mother always used Libby’s and well, it’s just really good. Make sure you are getting the Libby’s Pure Pumpkin Puree (not the Pumpkin Pie Filling).

Layers of creamy spiced pumpkin and lime zested whipped cream piled in a graham cracker crust and topped with chili-lime pepitas.
A perfect twist on the traditional, this Pumpkin Cream Pie with Chili Lime Pepitas combines layers of pumpkin and whipped cream over a graham cracker crust.
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Pumpkin Cream Pie with Chili Lime Pepitas

Layers of creamy spiced pumpkin and lime zested whipped cream piled in a graham cracker crust and topped with chili-lime pepitas.
Course Dessert
Cuisine Dessert
Keyword No Bake Dessert, Pumpkin Pie, Thanksgiving
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients

Pumpkin Layer

  • 3/4 cup pumpkin puree
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tsp pumpkin pie spice
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup flour
  • 1/4 tsp salt

Whipped Cream Layer

  • 1 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 tsp light brown sugar
  • 1/2 lime zested and juiced

Other

  • 1 graham cracker crust
  • 1/4 cup chili-lime pepitas

Instructions

Pumpkin Layer

  • Combine pumpkin puree, milk, heavy cream and pumpkin spice in a pan over medium heat until warmed.
  • Combine egg yolks, sugars, flour, and salt in a bowl until smooth.
  • Mix the egg yolk mixture into the pumpkin mixture and cook over medium high heat, stirring continuously, until thickened.
  • Pour mixture into graham cracker crust.

Whipped Cream Layer

  • Place heavy cream, sour cream, light brown sugar and vanilla extract in a chilled bowl and whip at high speed until stiff peaks form. Fold in lime juice and zest.
  • Spread whipped cream over pumpkin layer.
  • Top with chili-lime pepitas and chill for at least 1 hour.

More Desserts Like This:

  • Chocolate crust pie with chocolate Irish cream pudding and Irish whipped cream
  • Sugary rum soaked mini yellow cakes
  • People wait all year for the fall flavors of pumpkin spice and it’s so easy to turn your favorite cinnamon rolls into pumpkin cinnamon rolls!

Pumpkin Spice Cinnamon Rolls

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People wait all year for the fall flavors of pumpkin spice and it’s so easy to turn your favorite cinnamon rolls into pumpkin cinnamon rolls! All it takes is a can of @libbyspumpkin and your favorite cinnamon roll recipe (don’t worry, you can use mine). There’s pumpkin in the filling and pumpkin spice cream cheese frosting on top. Fall has definitely arrived!

People wait all year for the fall flavors of pumpkin spice and it’s so easy to turn your favorite cinnamon rolls into pumpkin cinnamon rolls!
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Pumpkin Cinnamon Rolls

People wait all year for the fall flavors of pumpkin spice and it’s so easy to turn your favorite cinnamon rolls into pumpkin cinnamon rolls! 
Servings 8

Ingredients

  • ¼ oz. package quick rise yeast
  • ½ cup warm water
  • ½ cup warmed milk
  • ¼ cup granulated sugar
  • ½ cup melted butter
  • 1 tsp. salt
  • 1 egg
  • 3 ½ cups flour

Filling:

  • 1 cup or ½ of a 15 oz. can of pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup melted butter
  • 2 tbsp. cinnamon
  • ½ tsp. nutmeg

Pumpkin Frosting:

  • 8 oz. cream cheese room temperature
  • 1 cup or ½ of a 15 oz. can of pumpkin puree
  • 6 tbsp. butter
  • 1 ½ cup confectioners sugar
  • 1 cup sour cream
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. lemon juice
  • Zest of one lemon

Instructions

  • In a small bowl combine yeast and warm water. Set aside.
  • In a large bowl combine warm milk, sugar, melted butter, salt and egg. Add 2 cups of the flour and combine. Add yeast mixture and slowly add remaining flour until combined enough to knead on lightly floured board. Knead dough for about 10 minutes, then roll out into a rectangle approximately 16 x 10 inches (It doesn’t need to be perfect).
  • In a medium bowl combine all of the filling ingredients. Spread evenly over the rolled out dough.
  • Starting on the long side furthest away from you, roll dough evenly towards you, creating a long roll.
  • Cut into 12 slices and place in a buttered and sugared baking dish.
  • Cover with towel and let rise in a warm place until doubled in size, about 2 hours.
  • Heat oven to 350 degrees and bake until golden brown on edges, about 30 minutes.
  • Make frosting by blending all ingredients together until creamy. When cinnamon rolls are cooled, spread frosting over top.