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Pumpkin Cream Pie

Pumpkin Cream Pie Recipe

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1 1/2 cups heavy whipping cream, divided
  • 3 tbsp powdered sugar, divided
  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Pinch of cinnamon, for dusting

Method
 

  1. Stir graham cracker crumbs, granulated sugar, and melted butter until combined. Press into a 9-inch pie plate. Chill while preparing the filling.
  2. Sprinkle gelatin over cold water in a small bowl. Let bloom 5 minutes, then microwave 10 to 15 seconds until liquid. Set aside to cool slightly.
  3. Beat 1 cup heavy cream and 2 tbsp powdered sugar to soft peaks.
  4. Beat cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. Beat to combine. With mixer on low, drizzle in melted gelatin and beat just until mixed.
  5. Fold whipped cream into pumpkin mixture in two additions until no streaks remain. Spread into crust. Cover loosely and refrigerate at least 4 hours, or overnight, until set.
  6. Just before serving, whip remaining 1/2 cup heavy cream and 1 tbsp powdered sugar to soft peaks. Spread over pie, dust with cinnamon, slice, and serve cold.

Notes

Chill time is not included in the prep or cook times. The pie can rest in the fridge for up to 24 hours before you add the final whipped cream topping. For the neatest slices, pop the pie in the freezer for 15 minutes right before cutting.