This no-bake pie made with cream cheese and no gelatin is so much better than the heavy and dense classic version. This is the best no-bake pumpkin dessert you will ever make!
In a large mixing bowl, beat cream cheese for 30 seconds, until creamy.
Add brown sugar and mix in well.
Add pumpkin pie spice, vanilla extract and pumpkin puree. Mix in.
In a small bowl, whip heavy whipping cream with a mixer for 2 minutes. Add cream of tartar and whip until stiff peaks form. If you lift up the beater the peak in the whipped cream should stand up and not fall.
Divide the whipped cream into two parts (you should have 2 cups of it total, so divide into 1 cup portions).
Add 1 cup of the whipped cream into pumpkin mixture and fold it in gently with a spatula (not a mixer). Fold until no white streaks remain.
Spread the pumpkin filling over ready crust.
Decorate with remaining whipped cream by spreading it all over the pie or by making swirls around the edge.
Place pie in a fridge for at least 4 hours, to overnight.
Video
Notes
Make sure you are using a 100% pumpkin puree, not a pie filling
Cream of tartar is not necessary but it helps stabilize the whipped cream.
Follow my instructions for easy and even whipped cream swirls in the post above.
You can use crushed nuts, cookies, or candy corn to decorate the pie.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.