PUMPKIN CREAM PIE RECIPE RECIPES

Name: Pumpkin Cream Cheese Pie
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie crust; 1 package (8 ounces) cream cheese, softened; 3 tablespoons confectioners' sugar; 1/2 teaspoon vanilla extract; FILLING:; 1-2/3 cups heavy whipping cream; 1-1/2 cups canned pumpkin; 2 large eggs, room temperature, lightly beaten; 3/4 cup sugar; 1-3/4 teaspoons pumpkin pie spice

PUMPKIN CREAM CHEESE PIE RECIPE: HOW TO MAKE IT

Pumpkin Cream Cheese Pie Recipe: How to Make It image

After spending an afternoon in the chilly October air at our town’s pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. —Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

Steps:

Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 157mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

BEST PUMPKIN CREAM PIE RECIPE - HOW TO MAKE PUMPKIN CREAM PIE

Best Pumpkin Cream Pie Recipe - How to Make Pumpkin Cream Pie image

This pumpkin cream pie recipe is a a creamy, dreamy, more mild take on pumpkin pie. Here's how to make the graham cracker crust and pumpkin filling.

Provided by Ree Drummond

Categories Christmas Thanksgiving baking breakfast comfort food dessert main dish snack

Total Time 2 hours 20 minutes

Prep Time 2 hours

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 1/2 package graham crackers (about 15 cookie sheets)
1/2 c. powdered sugar
1 stick butter, melted
1 box (3 oz. box) vanilla pudding (cook and serve variety)
1 c. half-and-half
1/2 c. heavy cream
pinch of cinnamon
pinch of nutmeg
pinch of ground cloves
2 tbsp. whiskey (optional)
1/2 c. (plus 3 tablespoons) pumpkin puree
1/2 c. (additional) heavy cream
2 tbsp. brown sugar
extra graham cracker crumbs, for garnish

Steps:

Preheat oven to 300 degrees. Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

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