Pumpkin Cream Pie

Serves 1
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Directions

  1. 1Crack three eggs into a bowl.
  2. 2Crack three eggs into a bowl.
  3. 3Crack three eggs into a bowl.
  4. 4Add one-third cup of heavy whipping cream.
  5. 5Add one-third cup of heavy whipping cream.
  6. 6Add one-third cup of heavy whipping cream.
  7. 7Add four ounces of softened cream cheese.
  8. 8Add four ounces of softened cream cheese.
  9. 9Add four ounces of softened cream cheese.
  10. 10Add one can of pure pumpkin puree.
  11. 11Add one can of pure pumpkin puree.
  12. 12Add one can of pure pumpkin puree.
  13. 13Add about a teaspoon of vanilla.
  14. 14Add about a teaspoon of vanilla.
  15. 15Add about a teaspoon of vanilla.
  16. 16Add about a tablespoon of pumpkin pie spice.
  17. 17Add about a tablespoon of pumpkin pie spice.
  18. 18Add about a tablespoon of pumpkin pie spice.
  19. 19Add half a cup of brown sugar.
  20. 20Add half a cup of brown sugar.
  21. 21Add half a cup of brown sugar.
  22. 22Mix all the pie filling ingredients until fully incorporated, scraping down the bowls as needed.
  23. 23Mix all the pie filling ingredients until fully incorporated, scraping down the bowls as needed.
  24. 24Mix all the pie filling ingredients until fully incorporated, scraping down the bowls as needed.
  25. 25Pour the pie filling into a nine-inch graham cracker crust.
  26. 26Pour the pie filling into a nine-inch graham cracker crust.
  27. 27Pour the pie filling into a nine-inch graham cracker crust.
  28. 28Bake the pie in the oven at 350 degrees until it is done, looking fully set and not wiggly in the middle.
  29. 29Bake the pie in the oven at 350 degrees until it is done, looking fully set and not wiggly in the middle.
  30. 30Bake the pie in the oven at 350 degrees until it is done, looking fully set and not wiggly in the middle.
  31. 31Freeze your mixing bowl for whipped cream.
  32. 32Freeze your mixing bowl for whipped cream.
  33. 33Freeze your mixing bowl for whipped cream.
  34. 34Add one cup of heavy whipping cream to the frozen bowl.
  35. 35Add one cup of heavy whipping cream to the frozen bowl.
  36. 36Add one cup of heavy whipping cream to the frozen bowl.
  37. 37Add three tablespoons of brown sugar.
  38. 38Add three tablespoons of brown sugar.
  39. 39Add three tablespoons of brown sugar.
  40. 40Add about half a teaspoon of pumpkin pie spice.
  41. 41Add about half a teaspoon of pumpkin pie spice.
  42. 42Add about half a teaspoon of pumpkin pie spice.
  43. 43Whisk the mixture until it is a whipped cream consistency with soft peaks.
  44. 44Whisk the mixture until it is a whipped cream consistency with soft peaks.
  45. 45Whisk the mixture until it is a whipped cream consistency with soft peaks.
  46. 46Let the pumpkin pie sit in the fridge overnight to cool.
  47. 47Let the pumpkin pie sit in the fridge overnight to cool.
  48. 48Let the pumpkin pie sit in the fridge overnight to cool.
  49. 49Add the whipped cream directly to the cooled pie to make it a pumpkin cream pie.
  50. 50Add the whipped cream directly to the cooled pie to make it a pumpkin cream pie.
  51. 51Add the whipped cream directly to the cooled pie to make it a pumpkin cream pie.

Ingredients

  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.33 cup heavy whipping cream
  • 0.33 cup heavy whipping cream
  • 0.33 cup heavy whipping cream
  • 4 ounces cream cheese softened
  • 4 ounces cream cheese softened
  • 4 ounces cream cheese softened
  • 1 can pure pumpkin puree
  • 1 can pure pumpkin puree
  • 1 can pure pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 tablespoon Pumpkin pie spice
  • 1 tablespoon Pumpkin pie spice
  • 1 tablespoon Pumpkin pie spice
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream
  • 3 tablespoons brown sugar
  • 3 tablespoons brown sugar
  • 3 tablespoons brown sugar
  • 0.5 teaspoon pumpkin pie spice
  • 0.5 teaspoon pumpkin pie spice
  • 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.