Pumpkin Cream Pie
This creamy, decadent, light and airy Pumpkin Cream Pie is the perfect, easy yet decadent dessert to bring to any holiday event.
Servings 10
Calories 340kcal
Ingredients
- 1 9 inch pie crust
- 16 ounces cream cheese softened
- ¾ cup pumpkin
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice make your own, or use storebought
- 1 ¾ cups whipped cream homemade or storebought, divided
Instructions
- In a large mixing bowl, whip the cream cheese with the pumpkin, scrape the sides down. Add the sugar, vanilla extract and pumpkin pie spice until the mixture is smooth and creamy. Scrape the sides of the mixing bowl to ensure everything is whipped together.
- Fold in ¾ cup of whipped cream.
- Spoon the mixture into the pre-baked pie crust.
- Spread the remaining whipped cream across the top. Sprinkle with Cinnamon or Nutmeg if desired.
- Refrigerate for at least 4-6 hours, but 12 hours or overnight is best. Serve cold and enjoy!
Notes
Add cinnamon or nutmeg sprinkled on the top, when pie is ready to serve.
Nutrition
Calories: 340kcal | Carbohydrates: 29g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 226mg | Potassium: 128mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1423IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg