Oh, the joy of fall desserts! There’s just something magical about the cozy scents of cinnamon and nutmeg filling the air, isn’t there? One of my absolute favorites has to be this *pumpkin cream pie*. It’s rich, creamy, and oh-so-smooth, making it the perfect end to any autumn gathering. I remember the first time I made this pie for my family—everyone’s faces lit up with delight as they took their first bite. My aunt even asked for the recipe, claiming it was the best pie she’d ever tasted! Trust me, once you try this *pumpkin cream pie*, it’ll become a cherished part of your fall traditions, too.
Ingredients for Pumpkin Cream Pie
- 1 1/2 cups graham cracker crumbs – This will form the crunchy base of our pie.
- 1/2 cup unsalted butter, melted – Adds richness and helps bind the crust together.
- 1/4 cup sugar – Just the right amount to sweeten the crust.
- 1 can (15 oz) pumpkin puree – The star of the show, giving that beautiful orange color and flavor.
- 1 cup heavy whipping cream – For a luscious, creamy filling that’s to die for.
- 3/4 cup powdered sugar – Sweetens the filling and gives it a smooth texture.
- 1 teaspoon vanilla extract – A must for enhancing all those wonderful flavors.
- 2 teaspoons pumpkin pie spice – This blend of warm spices is essential for that classic fall taste.
- 1/2 teaspoon salt – Balances the sweetness and enhances the overall flavor.
How to Prepare Pumpkin Cream Pie
Making this *pumpkin cream pie* is a breeze, and I can’t wait for you to dive in! First, let’s tackle that delicious graham cracker crust. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is well coated and crumbly. Now, press this mixture firmly into a 9-inch pie pan to form a nice base. Pop it in the oven for about 10 minutes, then let it cool completely while we whip up the filling.
Making the Crust
For the crust, it’s all about that perfect balance! Combine 1 1/2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of sugar in a bowl. Mix it up until it resembles wet sand. Press this mixture firmly into your pie pan, making sure it’s even. Bake it for 10 minutes to set and let it cool completely before adding the filling.
Preparing the Filling
To create that luscious filling, grab a mixing bowl and combine 1 can of pumpkin puree, 1 cup of heavy whipping cream, 3/4 cup of powdered sugar, 1 teaspoon of vanilla extract, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt. Mix everything together until smooth and creamy. The scent is heavenly! This is the moment you’ll want to taste and adjust sweetness if needed—yum!
Assembling the Pie
Now, it’s time to bring it all together! Pour that silky pumpkin filling into the cooled crust, spreading it evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, though overnight is even better if you can wait! This chilling time allows the flavors to meld beautifully, resulting in a pie that’s not only delicious but also perfectly set. Trust me, the anticipation is worth it!
Tips for Success
To make sure your *pumpkin cream pie* turns out perfectly every time, here are some of my favorite tips! First, always use fresh ingredients—especially the heavy cream and pumpkin puree. Freshness really makes a difference in flavor! Don’t skip the chilling time; letting the pie set for at least 4 hours ensures it’s creamy and slices beautifully. If you can, chilling it overnight is even better! Also, be generous with the whipped cream topping right before serving for that extra indulgent touch. Trust me, these small steps will elevate your pie to a whole new level of deliciousness!
Nutritional Information
Here’s a quick look at the estimated nutritional values for a slice of this delightful *pumpkin cream pie*. Each serving contains approximately 350 calories, 25g of fat, 3g of protein, and 30g of carbohydrates. Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy every creamy bite!
FAQ about Pumpkin Cream Pie
Got questions about making this *pumpkin cream pie*? You’re not alone! Here are some common queries I hear:
Can I use fresh pumpkin instead of canned puree?
Absolutely! Fresh pumpkin can give you a richer flavor. Just make sure to cook and puree it well before using.
How long can I store leftovers?
You can keep the pie in the refrigerator for up to three days. Just cover it well to keep it fresh!
Can I freeze the pie?
Yes, you can freeze the pie! Just wrap it tightly in plastic wrap and foil. Thaw it in the fridge overnight before serving.
What can I use instead of graham cracker crumbs?
If you’re looking for alternatives, try crushed digestive biscuits or even a nut-based crust for a gluten-free option!
How do I know when the pie is ready?
The pie should be chilled and set, but it will still be a little soft in the center. It firms up as it cools!
Why You’ll Love This Pumpkin Cream Pie
- Quick to prepare, making it perfect for busy fall days.
- Rich and creamy texture that melts in your mouth.
- Uses simple, wholesome ingredients that you probably have on hand.
- Beautifully showcases the classic flavors of autumn.
- Ideal for gatherings, holidays, or just a cozy night in.
- Always a crowd-pleaser that leaves everyone asking for more!
Storage & Reheating Instructions
Storing your *pumpkin cream pie* is super easy! Just cover it tightly with plastic wrap or foil and pop it in the refrigerator. It’ll stay fresh for up to three days—perfect for leftovers! If you need to reheat it, I recommend serving it chilled rather than warming it up, as the creamy texture is best enjoyed cold. Just add a generous dollop of whipped cream on top, and you’re all set!
Print
Pumpkin Cream Pie: 7 Irresistible Reasons to Indulge
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy pumpkin cream pie with a smooth filling and a crunchy crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1 can (15 oz) pumpkin puree
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar.
- Press the mixture into a 9-inch pie pan.
- Bake the crust for 10 minutes and let it cool.
- In a separate bowl, combine pumpkin puree, heavy cream, powdered sugar, vanilla, pumpkin pie spice, and salt.
- Mix until smooth and well blended.
- Pour the filling into the cooled crust.
- Refrigerate for at least 4 hours before serving.
Notes
- For a firmer pie, chill overnight.
- Top with whipped cream before serving.
- Use fresh pumpkin puree for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
Keywords: pumpkin cream pie, dessert, fall recipes
