Pumpkin Cream Pie
Serves 1
Directions
- 1Crack three eggs into a bowl.
- 2Add one-third cup of heavy whipping cream.
- 3Add four ounces of softened cream cheese.
- 4Add one can of pure pumpkin puree.
- 5Add about a teaspoon of vanilla.
- 6Add about a tablespoon of pumpkin pie spice.
- 7Add half a cup of brown sugar.
- 8Mix all the pie filling ingredients until fully incorporated, scraping down the bowls as needed.
- 9Pour the pie filling into a nine-inch graham cracker crust.
- 10Bake the pie in the oven at 350 degrees until it is done, looking fully set and not wiggly in the middle.
- 11Freeze your mixing bowl for whipped cream.
- 12Add one cup of heavy whipping cream to the frozen bowl.
- 13Add three tablespoons of brown sugar.
- 14Add about half a teaspoon of pumpkin pie spice.
- 15Whisk the mixture until it is a whipped cream consistency with soft peaks.
- 16Let the pumpkin pie sit in the fridge overnight to cool.
- 17Add the whipped cream directly to the cooled pie to make it a pumpkin cream pie.
Ingredients
- 3 eggs
- 0.33 cup heavy whipping cream
- 4 ounces cream cheese softened
- 1 can pure pumpkin puree
- 1 teaspoon vanilla
- 1 tablespoon Pumpkin pie spice
- 0.5 cup brown sugar
- 1 cup heavy whipping cream
- 3 tablespoons brown sugar
- 0.5 teaspoon pumpkin pie spice
Equipment
bowlcup measuregraham cracker crustovenmixermixer blades
Tips
- If your cream cheese is not softened, this is not going to come out right.
- Be sure to scrape down the bowls so that everything is fully incorporated.
- An eight-inch pie shell will not work. Your pie will be over full.
- To make whipped cream, you must freeze your bowl.
- Having cold items makes things whip up faster.
- When reaching soft peak territory for whipped cream, give it a stir and scrape the walls down and keep going.
- Another way to tell if you have soft peaks is if you can flip over your bowl and it won't fall out.
- Adding the cream directly to the pie is what makes it a pumpkin cream pie.
- This must be consumed immediately.
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