Luscious blend of cream cheese, pumpkin puree, and whipped cream in a buttery crust.
Ingredients:
1 (9-inch) homemade or store-bought pie crust, blind baked
8 ounces cream cheese, softened (227g)
1 cup granulated sugar (200g)
1 (15 ounce) can pumpkin puree (425g)
1 teaspoon vanilla extract (5ml)
1 teaspoon ground cinnamon (2.6g)
1/2 teaspoon ground ginger (1g)
1/4 teaspoon ground nutmeg (0.5g)
1/4 teaspoon ground cloves (0.5g)
1/4 teaspoon salt (1.5g)
1 1/2 cups heavy whipping cream (360ml)
1/4 cup powdered sugar (30g)
Directions:
Mix the Pumpkin Filling:
In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Add pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined and smooth.
Whip the Cream Topping:
In a separate bowl, whip heavy cream and powdered sugar with an electric mixer until stiff peaks form.
Gently fold half of the whipped cream into the pumpkin mixture until combined.
Pour into the Crust:
Pour the pumpkin filling into the pre-baked pie crust and smooth the top.
Refrigerate for at least 3 hours or overnight until the filling is set.
Top with Cream:
When ready to serve, top the pie with the remaining whipped cream.
Pipe decoratively or spread evenly over the top. Dust with additional cinnamon or nutmeg if desired.
Slice and Serve:
Slice and serve the pumpkin cream pie cold.
Store any leftovers covered in the refrigerator for up to 4 days.
Enjoy this creamy and delightful pumpkin cream pie, perfect for any autumn gathering! 🍂