Pumpkin Cream Pie

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I was doing some calendaring with my husband last night trying to plan our week and I cannot believe how soon this next baby will be joining out family! Thanksgiving, Brooke’s Nutcracker performances, Christmas, my birthday, New Years, BABY!

That’s the order and we couldn’t be more excited. Slash nervous. But mostly excited!!

Still can’t agree on a name, but I think we’re down to about 5 solid boy names that we’re choosing between. Progress? Sort of. We’re slowly getting there. I’ve got 10 weeks of busy holidays and preparation to get through before I really REALLY need to worry. But hopefully we’ll figure it out before then.

In other news….PIE!

Did I mention I was on a pie kick? Well, I can’t seem to get it out of my system, so here’s another pie recipe. This time pumpkin cream pie! I am in love with easy and fast no-bake pies.

Who am I kidding though? I love all pie.

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This pie is made with a cream cheese base with lots of pumpkin and spices and then folded together with whipped cream. It’s light and creamy and delicious! Not to mention the perfect kind of last minute dessert for the holidays which I am all about…like every day of the week. {Did you catch last week’s chocolate pie? OMG so good!!}

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Printable recipe below! Have a great day, friends!!

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Pumpkin Cream Pie

Yield: 8 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 1-9" Blind baked Pie Shell {I used a Marie Callender's}
  • 16 oz. softened cream cheese
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 3/4 cup pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups heavy cream + 2 tablespoons powdered sugar

Directions:

  1. In a large bowl, whip cream cheese together with sugar, vanilla, pumpkin and spices until completely smooth and creamy. Scrape sies and mix again.
  2. In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold in half the whipped cream into the cream cheese mixture and pour into baked pie shell. Top with remaining cream and sprinkle with more cinnamon, if desired. Refrigerate until ready to serve.
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  1. Is the pumpkin uncooked?

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  2. This pie looks so good! My hubs would love. I don’t have nutmeg, ginger or cloves on hand. Do you think pumpkin spice would work just as well?

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  3. Did you use raw pumpkin or canned pumpkin?

    Reply
  4. Is that raw or canned pumpkin?

    Reply
  5. That is the best calendar of dates ever! CAN’T WAIT to get to see Brennan Baby #3! What if he shocks you with something besides blue eyes?? I’m telling you, baby #3 is going to be a trickster just like from the start. 😉

    Reply
  6. I think your calendar of dates looks great because you’re having a baby at the perfect time in Oregon. You’ll be so preoccupied with the newest blessing that all the grey skies and rain that seem to make winter drag that time of year will be a blur 😉 But this pie! YES! No bake for the win!

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  7. Looks amazing! Could I use Cool Whip instead of the heavy whipping cream?

    Reply

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