Pumpkin Cream Pie
Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Perfect for the upcoming Holidays!
Servings 8 servings
Calories 549kcal
Ingredients
- 1 9 inch Blind baked Pie Shell I used a Marie Callender's
- 16 oz cream cheese softened
- 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
Instructions
- In a large bowl, whip cream cheese together with sugar, vanilla, pumpkin and spices until completely smooth and creamy. Scrape sides and mix again.
- 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.
Nutrition
Calories: 549kcal | Carbohydrates: 38g | Protein: 6g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 124mg | Sodium: 302mg | Potassium: 173mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2343IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg