Description
A rich and creamy pumpkin cream pie with a smooth filling and a crunchy crust.
Ingredients
Scale
- 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