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
- 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
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.
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