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No-Bake Pumpkin Pie Cream

This dessert combines a smooth, creamy pumpkin filling with warm spices, blended until silky. Made without baking, it features a velvety texture and a slightly tangy flavor reminiscent of pumpkin pie, served chilled. The mixture is whipped until fluffy and garnished for a simple, seasonal presentation.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup canned pumpkin puree unsweetened
  • 1/2 cup heavy cream chilled
  • 1/3 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Electric hand or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Serving glasses or bowls

Method
 

  1. Chill the heavy cream in the refrigerator for at least 15 minutes. Once cold, pour into a mixing bowl.
  2. Using an electric mixer, beat the heavy cream on medium-high speed until soft peaks form, about 3-4 minutes. Set aside.
  3. In a separate large bowl, combine canned pumpkin puree, maple syrup, ground cinnamon, ginger, nutmeg, cloves, and salt. Use a spatula to mix until fully blended and aromatic, about 1-2 minutes.
  4. Gently fold the whipped cream into the pumpkin mixture using a spatula, incorporating it carefully until the mixture is smooth and fluffy, with no streaks remaining.
  5. Spoon or pipe the pumpkin cream into serving glasses or bowls. Smooth the tops with a spatula for an even presentation. Chill in the refrigerator for at least 10 minutes to set slightly.
  6. Garnish with a sprinkle of cinnamon or a dollop of whipped cream if desired before serving. Serve chilled as a no-bake seasonal dessert.

Notes

For a firmer set, refrigerate longer. Can be topped with crushed gingersnap cookies for added texture.