Pumpkin Cream Pie
A light and fluffy spiced pumpkin filling topped with whipped cream and surrounded by a flakey pie crust, this is Pumpkin Cream Pie!
Ingredients
- 9 inch pie shell I used a Marie Callender's or blind bake a homemade pie crust
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 3/4 cup pumpkin puree canned pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
Instructions
- In a large bowl, whip cream cheese together with sugar. Mix in vanilla, pumpkin and spices until completely smooth and creamy. Scrape sides and mix again.
- In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold in half of the whipped cream into the pumpkin mixture. Set aside the other half. Then pour the pumpkin filling into a pre-baked pie shell.
- Top with the remaining whipped cream and sprinkle with more cinnamon, if desired. Refrigerate until ready to serve.
Nutrition
Calories: 538kcalCarbohydrates: 37gProtein: 6gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 124mgSodium: 289mgPotassium: 185mgFiber: 1gSugar: 23gVitamin A: 4993IUVitamin C: 1mgCalcium: 98mgIron: 1mg
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