Print

Pumpkin Spice Cream Pie: 1 Cozy Fall Favorite

Pumpkin Spice Cream Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and spiced pumpkin pie with a crunchy graham cracker crust, topped with light whipped cream. This easy-to-make dessert embodies the flavors of fall.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups crushed graham crackers
  • â…“ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 1 teaspoon cinnamon
  • For the Filling:
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • For the Topping:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Optional: Ground cinnamon for dusting

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine crushed graham crackers, granulated sugar, melted butter, and cinnamon. Mix until well combined.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  4. Bake for 10 minutes, then remove from the oven and let it cool completely.
  5. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, powdered sugar, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, cornstarch, and salt until smooth and well incorporated.
  6. Pour the pumpkin filling into the cooled graham cracker crust, spreading it evenly.
  7. Chill the pie in the refrigerator for at least 2 hours to allow it to set.
  8. In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer on high speed until soft peaks form.
  9. Carefully spread or pipe the whipped cream over the filled pie.
  10. Optionally, sprinkle a dusting of ground cinnamon over the whipped topping for garnish.
  11. Slice your Pumpkin Spice Cream Pie and serve chilled.

Notes

  • Ensure the graham cracker crust is completely cooled before adding the filling to prevent a soggy bottom.
  • Do not overwhip the cream for the topping, as it can become grainy.
  • Chill the pie for at least 4 hours, or preferably overnight, for the best texture and flavor.

Nutrition

Find it online: https://sarecipe.com/pumpkin-spice-cream-pie/