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Pumpkin Cream Pie

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A rich and creamy pumpkin cream pie with a spiced pumpkin filling layered over a buttery crust, topped with fluffy whipped cream. Perfect for fall gatherings and holiday desserts.

Ingredients

Scale
  • 1 (9-inch) graham cracker or pastry pie crust, baked and cooled
  • 1 (15 oz) can pumpkin puree
  • 1 cup heavy whipping cream
  • 1 (8 oz) package cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 packet (about 2 1/2 tsp) unflavored gelatin
  • 1/4 cup cold water
  • Whipped cream, for topping

Instructions

  1. In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom.
  2. In a saucepan, heat pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves over medium heat for 5 minutes until fragrant. Remove from heat.
  3. Stir the bloomed gelatin into the warm pumpkin mixture until dissolved. Let cool to room temperature.
  4. In a large bowl, beat cream cheese and granulated sugar until smooth and creamy. Mix in vanilla extract.
  5. Fold the cooled pumpkin mixture into the cream cheese mixture until well combined.
  6. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the pumpkin mixture.
  7. Spread the filling evenly into the prepared pie crust. Chill for at least 4 hours, or until set.
  8. Before serving, top with whipped cream and a sprinkle of cinnamon if desired.

Notes

  • Make sure cream cheese is softened for smooth blending.
  • Chilling overnight gives the best flavor and texture.
  • You can substitute gingersnap cookies for the crust for extra spice.

Nutrition

Keywords: pumpkin cream pie, holiday dessert, Thanksgiving pie, no-bake pumpkin pie

Find it online: https://recipesfoodeasy.com/pumpkin-cream-pie/