Description
This delightful pumpkin pie features a smooth, creamy filling in a buttery crust, with layers of pumpkin and a velvety cream cheese topping. Perfect for fall!
Ingredients
Scale
- 1 pre-made pie crust (or homemade)
- 1 can (15 oz) pumpkin puree
- 1/2 cup heavy cream
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pie Filling: In a bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Bake the Pumpkin Layer: Pour the pumpkin mixture into the prepared pie crust. Bake at 350°F (175°C) for 40-45 minutes or until the filling is set.
- Prepare the Cream Cheese Layer: Beat softened cream cheese with powdered sugar and vanilla extract until smooth.
- Assemble the Pie: Once the pumpkin layer has cooled, spread the cream cheese mixture over the top.
- Chill and Serve: Refrigerate the pie for at least 2 hours before serving to allow the layers to set.
Notes
- Use a homemade or store-bought graham cracker crust for a different flavor.
- Top with whipped cream for extra indulgence.
- Make ahead by refrigerating overnight.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 330
- Fat: 20g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g