Ingredients
Scale
- 1 (9-inch) blind baked pie shell (store-bought or homemade)
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
Instructions
- Blend cream cheese, granulated sugar, and vanilla until smooth.
- Add pumpkin puree and spices; mix until creamy.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Fold half of the whipped cream into the pumpkin mixture gently.
- Pour the mixture into the pie shell and smooth the top.
- Spread remaining whipped cream on top of the filling.
- Refrigerate for a few hours or overnight before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Soften cream cheese for a smooth mixture.
Use fresh spices for a more vibrant flavor.
Refrigerating is crucial for setting the pie properly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 14
- Sodium: 200
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 60