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!

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Prep Time 15

Total Time 15

Course Dessert

Cuisine American

Servings servings

Calories 538 kcal

Ingredients

9 inch pie shell frozen, or blind bake a homemade pie crust
16 oz cream cheese softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup pumpkin puree canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups heavy cream
2 tablespoons powdered sugar

Instructions

In a large bowl, using an electric hand mixer, whip cream cheese together with sugar.
Mix in vanilla extract, pumpkin puree, cinnamon, ginger, cloves, and nutmeg until completely smooth and creamy. Scrape sides and mix again.
In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
Fold in half of the whipped cream into the pumpkin mixture. Set aside the other half.
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 slice and serve.

Nutrition

Calories: 538kcalCarbohydrates: 37gProtein: 6gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 124mgSodium: 289mgPotassium: 185mgFiber: 1gSugar: 23gVitamin A: 4993IUVitamin C: 1mgCalcium: 98mgIron: 1mg

Keyword pumpkin cream pie

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