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 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
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