Pumpkin Cream Pie

Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Author Lauren Brennan


  • 1-9 " Blind baked Pie Shell {I used a Marie Callender's}
  • 16 oz. softened cream cheese
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 3/4 cup pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups heavy cream + 2 tablespoons powdered sugar


  1. In a large bowl, whip cream cheese together with sugar, vanilla, pumpkin and spices until completely smooth and creamy. Scrape sies and mix again.
  2. In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold in half the whipped cream into the cream cheese mixture and pour into baked pie shell. Top with remaining cream and sprinkle with more cinnamon, if desired. Refrigerate until ready to serve.