Pumpkin Cream Pie
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
42
Sourness
35
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Heavy Whipping Cream1 cup
Light Brown Sugar1 tsp
Pumpkin Pie Spice3 large
Egg3 tbsps
Brown SugarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven
3
In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice
4
Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition
5
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
6
The center will still look slightly loose
7
Remove from the oven and cool to room temperature
8
For Whipped Cream: In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken
9
Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form
10
Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving