Pumpkin Cream Pie
4 ounces cream cheese, at room temp.
1 (15-ounce) can pumpkin puree
1/3 cup heavy whipping cream
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
3 large eggs
1 (9-inch) prepared pie crust, placed in glass pie pan
Brown sugar whipped cream:
1 cup heavy whipping cream
3 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice
Preheat the oven to 375 degree F and arrange rack in the bottom third of the oven.
In a bowel, combine the cream cheese, pumpkin, cream,brown sugar and pumpkin spice.
Using electric hand mixer, add eggs, 1 at a time.
Pour the filling into pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temp.
For whipping cream:
In a chilled bowl, beat the heavy cream until thick. Add the brown sugar and pumpkin spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and refrigerate until cold.
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