Pumpkin Cream Pie
This pumpkin cream pie is a delectable dessert that combines the rich flavors of pumpkin and a smooth, creamy texture. It’s a variation of the classic pumpkin pie, but with a luscious twist. It was very popular and enjoyed by everyone who tried it!
Pumpkin Cream Pie
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Ingredients
- 1 graham cracker crust
- 4 oz cream cheese at room temperature
- 1 15 oz can pumpkin puree
- ⅓ cup heavy whipping cream
- ½ cup light brown sugar
- 1 tsp pumpkin pie spice
- 3 large eggs
- 1 tsp vanilla extract
For Whipped Cream
- 1 cup heavy whipping cream
- 3 tbsp brown sugar
- ½ tsp pumpkin pie spice
Instructions
- Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
- In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
- Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
- In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .
Servings: 8
This recipe was adapted from The Food Network.
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