Pumpkin Cream Pie
Ingredients
- 1 store-bought or homemade pie crust
- 4 oz. cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 15 oz. can pumpkin puree (about 2 cups)
- 1/3 cup heavy whipping cream
- ½ tsp. salt
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- 3 large eggs
For Brown Sugar Whipped Cream:
- 1 cup heavy whipping cream
- ¼ cup brown sugar
- ¼ tsp vanilla extract
- ½ tsp. cinnamon
- ¼ tsp. ground ginger
- 1/8 tsp. ground nutmeg
Instructions
- Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
- In the bowl of a stand mixer, cream together the cream cheese, granulated sugar, and brown sugar until smooth and creamy. Add the pumpkin puree, whipping cream, salt, cinnamon, ground ginger, nutmeg, and cloves. 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. (If edges are browning too quickly, cover with foil or a pie shield.) The center will still look slightly loose. Remove from the oven and cool to room temperature (or chill) before serving.
For Brown Sugar Whipped Cream:
- In a chilled bowl, beat the heavy cream with a hand mixer (or stand mixer with the whisk attachment) until beginning to thicken. Add the brown sugar, vanilla, cinnamon, ginger, and nutmeg and continue to beat until stiff peaks form. Spread the whipped cream over the cooled pie (or pipe on) and serve immediately or keep in the refrigerator until serving.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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