Pumpkin Cream Pie
This whipped pumpkin cream pie is a delicious no bake pie for the holidays!
Servings: 10
Ingredients
- 9 oz graham pie crust
- 16 oz cream cheese softened
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 ⅓ cups heavy cream
- ½ - 1 cup brown sugar**
Instructions
- Add the heavy cream to a mixing bowl and beat with mixers until stiff peaks form.
- In a separate bowl, beat the softened cream cheese. Add the vanilla extract and pumpkin and mix again. Beat in the brown sugar and pumpkin pie spice.
- Fold the whipped heavy cream into the pumpkin mixture until combined and smooth. Add more sweetener to taste, if desired.
- Pour the whipped pumpkin pie filling into the graham cracker pie crust. Smooth the top out.
- Chill the pie in the refrigerator for 3-4+ hours, preferably overnight, before slicing to allow it to set.
Notes
**I suggest adding the brown sugar to your desired sweetness level. I prefer closer to 3/4 of a cup, but you may prefer a sweeter or less sweet pie.
Nutrition
Calories: 446kcal | Carbohydrates: 33g | Protein: 5g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 276mg | Potassium: 186mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4889IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg