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Lisa Dishes

Pumpkin Cream Pie Delightful and Easy Dessert Recipe

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- 1 pre-made graham cracker crust - 1 cup canned pumpkin puree - 1 cup heavy cream - 3/4 cup powdered sugar, divided - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 tablespoon cornstarch - 1/2 cup cream cheese, softened - 1/2 cup whipped cream (for topping) - Optional: pumpkin spice for garnish To make pumpkin cream pie, gather these simple ingredients. I love using a pre-made graham cracker crust. It saves time and tastes great. Canned pumpkin puree gives you that classic pumpkin flavor. Heavy cream adds richness and helps make the filling light and fluffy. You will need powdered sugar, vanilla extract, and ground spices like cinnamon, nutmeg, and ginger. These spices bring warmth and flavor. Cornstarch helps set the filling, while softened cream cheese adds creaminess. Finally, you top the pie with whipped cream for a lovely finish. If you like, sprinkle some pumpkin spice on top for extra flair. These ingredients are easy to find in most stores. With them, you can whip up a delicious pumpkin cream pie that everyone will love! 1. Mixing the pumpkin filling In a medium bowl, add 1 cup of canned pumpkin puree. Mix in 1/4 cup of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Whisk until smooth. 2. Whipping the cream In a separate bowl, beat 1 cup of heavy cream with an electric mixer. Start at low speed and increase it until soft peaks form. Slowly add the remaining 1/2 cup of powdered sugar. Continue mixing until you see stiff peaks. 3. Combining pumpkin and cream cheese In another bowl, blend 1/2 cup of softened cream cheese with 1 tablespoon of cornstarch. Whisk until smooth. Gently fold the pumpkin mixture into the cream cheese until fully mixed. 4. Folding in the whipped cream Carefully add the whipped cream to the pumpkin mixture. Use a spatula to fold it in gently. This keeps the mixture light and airy, which is key for a great texture. 5. Filling the crust and chilling Spoon the pumpkin cream filling into the pre-made graham cracker crust. Smooth the top with your spatula. Place the pie in the fridge for at least 4 hours, or overnight for the best results. By following these steps, you create a delightful pumpkin cream pie that is both easy and tasty! Enjoy your cooking! To ensure the right texture of the filling, combine the pumpkin puree and spices well. Mix until smooth. This step helps to blend flavors and achieve a creamy texture. Use room temperature cream cheese for easy mixing. This also helps avoid lumps. For achieving stiff peaks in whipped cream, start with cold heavy cream. Use an electric mixer on medium speed. Gradually add powdered sugar as you whip. Keep mixing until the peaks hold their shape. This gives your pie a light, airy topping. To properly fold mixtures without losing air, use a spatula. Gently scoop from the bottom and fold over the top. Repeat this motion until well combined. Avoid stirring too hard, as this can deflate the whipped cream. For ideal toppings and garnishes, add a dollop of whipped cream on each slice. Sprinkle with pumpkin spice for extra flavor. This enhances the pie's look and taste. For recommended accompaniments, serve your pie with coffee or tea. The warmth of these drinks pairs well with the cool pie. A touch of cinnamon in your drink can tie the flavors together beautifully. {{image_2}} You can easily change up the flavor of your pumpkin cream pie. Here are a couple of fun ideas: - Adding chocolate or caramel: Drizzle some melted chocolate or caramel on top of the pie. This adds a rich taste. You can even mix some chocolate chips into the filling for a sweet twist. - Incorporating different spices: Try adding allspice or cloves to the mix. These spices can boost the flavor. Just use a small amount to keep the pumpkin taste strong. If you want to switch up the crust, here are some options: - Gluten-free options: Use a gluten-free graham cracker crust. You can find these at many stores. This way, more people can enjoy your pie. - Homemade crust options: You can make your own crust with crushed cookies or nuts. Mix them with melted butter and press them into a pie dish. This gives your pie a personal touch. These small changes can make your pumpkin cream pie even more delightful! To keep your pumpkin cream pie fresh, refrigerate it. Cover it with plastic wrap or foil. This keeps it safe from other odors in the fridge. Store the pie in the fridge for up to four days. If you have leftover pie, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. This way, your pie can last up to three months in the freezer. How long does pumpkin cream pie last in the fridge? It stays good for about four days. After that, it may not taste fresh. Check for signs that it has gone bad. If the pie smells off or has a change in texture, it’s best to throw it away. Always trust your senses; if it doesn’t look or smell right, don’t eat it. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. First, cook the pumpkin until it is soft. Then, mash it and strain any excess water. This gives you a nice, creamy texture. How do I make a dairy-free version? To make this pie dairy-free, swap heavy cream for coconut cream. Use dairy-free cream cheese as well. Both will keep the pie rich and tasty. What if I want to make it ahead of time? You can prepare the pie a day ahead. Make the filling and crust, then refrigerate. It will taste even better after chilling overnight. Can I use a different type of crust? Absolutely! You can use a homemade pie crust, an Oreo crust, or even a gluten-free crust. Each option adds its own flavor and texture. We covered how to make a delicious pumpkin cream pie using simple ingredients. You learned the steps for mixing the filling and whipping the cream. I shared tips for perfect texture and best ways to serve your pie. You also discovered fun variations and storage tips. When you make this pie, I hope it brings joy and warmth. Enjoy every bite and share it with friends and family!

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Craving a sweet treat this fall? You’re in for a real delight with my Pumpkin Cream Pie recipe! This easy dessert combines creamy pumpkin filling with a crisp graham cracker crust. It’s perfect for any gathering or just a cozy night in. Follow me as we explore simple steps and tips to create this luscious pie that everyone will love. Let’s dive into the delicious world of pumpkin cream pie!

Ingredients

Complete Ingredient List

– 1 pre-made graham cracker crust

– 1 cup canned pumpkin puree

– 1 cup heavy cream

– 3/4 cup powdered sugar, divided

– 1 teaspoon vanilla extract

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

– 1 tablespoon cornstarch

– 1/2 cup cream cheese, softened

– 1/2 cup whipped cream (for topping)

– Optional: pumpkin spice for garnish

To make pumpkin cream pie, gather these simple ingredients. I love using a pre-made graham cracker crust. It saves time and tastes great. Canned pumpkin puree gives you that classic pumpkin flavor. Heavy cream adds richness and helps make the filling light and fluffy.

You will need powdered sugar, vanilla extract, and ground spices like cinnamon, nutmeg, and ginger. These spices bring warmth and flavor. Cornstarch helps set the filling, while softened cream cheese adds creaminess. Finally, you top the pie with whipped cream for a lovely finish. If you like, sprinkle some pumpkin spice on top for extra flair.

These ingredients are easy to find in most stores. With them, you can whip up a delicious pumpkin cream pie that everyone will love!

Step-by-Step Instructions

Preparation Steps

1. Mixing the pumpkin filling

In a medium bowl, add 1 cup of canned pumpkin puree. Mix in 1/4 cup of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Whisk until smooth.

2. Whipping the cream

In a separate bowl, beat 1 cup of heavy cream with an electric mixer. Start at low speed and increase it until soft peaks form. Slowly add the remaining 1/2 cup of powdered sugar. Continue mixing until you see stiff peaks.

3. Combining pumpkin and cream cheese

In another bowl, blend 1/2 cup of softened cream cheese with 1 tablespoon of cornstarch. Whisk until smooth. Gently fold the pumpkin mixture into the cream cheese until fully mixed.

4. Folding in the whipped cream

Carefully add the whipped cream to the pumpkin mixture. Use a spatula to fold it in gently. This keeps the mixture light and airy, which is key for a great texture.

5. Filling the crust and chilling

Spoon the pumpkin cream filling into the pre-made graham cracker crust. Smooth the top with your spatula. Place the pie in the fridge for at least 4 hours, or overnight for the best results.

By following these steps, you create a delightful pumpkin cream pie that is both easy and tasty! Enjoy your cooking!

Tips & Tricks

Best Practices for Making Pumpkin Cream Pie

To ensure the right texture of the filling, combine the pumpkin puree and spices well. Mix until smooth. This step helps to blend flavors and achieve a creamy texture. Use room temperature cream cheese for easy mixing. This also helps avoid lumps.

For achieving stiff peaks in whipped cream, start with cold heavy cream. Use an electric mixer on medium speed. Gradually add powdered sugar as you whip. Keep mixing until the peaks hold their shape. This gives your pie a light, airy topping.

To properly fold mixtures without losing air, use a spatula. Gently scoop from the bottom and fold over the top. Repeat this motion until well combined. Avoid stirring too hard, as this can deflate the whipped cream.

Serving Suggestions

For ideal toppings and garnishes, add a dollop of whipped cream on each slice. Sprinkle with pumpkin spice for extra flavor. This enhances the pie’s look and taste.

For recommended accompaniments, serve your pie with coffee or tea. The warmth of these drinks pairs well with the cool pie. A touch of cinnamon in your drink can tie the flavors together beautifully.

Variations

Flavor Variations

You can easily change up the flavor of your pumpkin cream pie. Here are a couple of fun ideas:

– Adding chocolate or caramel: Drizzle some melted chocolate or caramel on top of the pie. This adds a rich taste. You can even mix some chocolate chips into the filling for a sweet twist.

– Incorporating different spices: Try adding allspice or cloves to the mix. These spices can boost the flavor. Just use a small amount to keep the pumpkin taste strong.

Crust Alternatives

If you want to switch up the crust, here are some options:

– Gluten-free options: Use a gluten-free graham cracker crust. You can find these at many stores. This way, more people can enjoy your pie.

– Homemade crust options: You can make your own crust with crushed cookies or nuts. Mix them with melted butter and press them into a pie dish. This gives your pie a personal touch.

These small changes can make your pumpkin cream pie even more delightful!

Storage Info

How to Store Pumpkin Cream Pie

To keep your pumpkin cream pie fresh, refrigerate it. Cover it with plastic wrap or foil. This keeps it safe from other odors in the fridge. Store the pie in the fridge for up to four days. If you have leftover pie, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. This way, your pie can last up to three months in the freezer.

Shelf Life

How long does pumpkin cream pie last in the fridge? It stays good for about four days. After that, it may not taste fresh. Check for signs that it has gone bad. If the pie smells off or has a change in texture, it’s best to throw it away. Always trust your senses; if it doesn’t look or smell right, don’t eat it.

FAQs

Common Questions About Pumpkin Cream Pie

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. First, cook the pumpkin until it is soft. Then, mash it and strain any excess water. This gives you a nice, creamy texture.

How do I make a dairy-free version?

To make this pie dairy-free, swap heavy cream for coconut cream. Use dairy-free cream cheese as well. Both will keep the pie rich and tasty.

What if I want to make it ahead of time?

You can prepare the pie a day ahead. Make the filling and crust, then refrigerate. It will taste even better after chilling overnight.

Can I use a different type of crust?

Absolutely! You can use a homemade pie crust, an Oreo crust, or even a gluten-free crust. Each option adds its own flavor and texture.

We covered how to make a delicious pumpkin cream pie using simple ingredients. You learned the steps for mixing the filling and whipping the cream. I shared tips for perfect texture and best ways to serve your pie. You also discovered fun variations and storage tips.

When you make this pie, I hope it brings joy and warmth. Enjoy every bite and share it with friends and family!

- 1 pre-made graham cracker crust - 1 cup canned pumpkin puree - 1 cup heavy cream - 3/4 cup powdered sugar, divided - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 tablespoon cornstarch - 1/2 cup cream cheese, softened - 1/2 cup whipped cream (for topping) - Optional: pumpkin spice for garnish To make pumpkin cream pie, gather these simple ingredients. I love using a pre-made graham cracker crust. It saves time and tastes great. Canned pumpkin puree gives you that classic pumpkin flavor. Heavy cream adds richness and helps make the filling light and fluffy. You will need powdered sugar, vanilla extract, and ground spices like cinnamon, nutmeg, and ginger. These spices bring warmth and flavor. Cornstarch helps set the filling, while softened cream cheese adds creaminess. Finally, you top the pie with whipped cream for a lovely finish. If you like, sprinkle some pumpkin spice on top for extra flair. These ingredients are easy to find in most stores. With them, you can whip up a delicious pumpkin cream pie that everyone will love! 1. Mixing the pumpkin filling In a medium bowl, add 1 cup of canned pumpkin puree. Mix in 1/4 cup of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Whisk until smooth. 2. Whipping the cream In a separate bowl, beat 1 cup of heavy cream with an electric mixer. Start at low speed and increase it until soft peaks form. Slowly add the remaining 1/2 cup of powdered sugar. Continue mixing until you see stiff peaks. 3. Combining pumpkin and cream cheese In another bowl, blend 1/2 cup of softened cream cheese with 1 tablespoon of cornstarch. Whisk until smooth. Gently fold the pumpkin mixture into the cream cheese until fully mixed. 4. Folding in the whipped cream Carefully add the whipped cream to the pumpkin mixture. Use a spatula to fold it in gently. This keeps the mixture light and airy, which is key for a great texture. 5. Filling the crust and chilling Spoon the pumpkin cream filling into the pre-made graham cracker crust. Smooth the top with your spatula. Place the pie in the fridge for at least 4 hours, or overnight for the best results. By following these steps, you create a delightful pumpkin cream pie that is both easy and tasty! Enjoy your cooking! To ensure the right texture of the filling, combine the pumpkin puree and spices well. Mix until smooth. This step helps to blend flavors and achieve a creamy texture. Use room temperature cream cheese for easy mixing. This also helps avoid lumps. For achieving stiff peaks in whipped cream, start with cold heavy cream. Use an electric mixer on medium speed. Gradually add powdered sugar as you whip. Keep mixing until the peaks hold their shape. This gives your pie a light, airy topping. To properly fold mixtures without losing air, use a spatula. Gently scoop from the bottom and fold over the top. Repeat this motion until well combined. Avoid stirring too hard, as this can deflate the whipped cream. For ideal toppings and garnishes, add a dollop of whipped cream on each slice. Sprinkle with pumpkin spice for extra flavor. This enhances the pie's look and taste. For recommended accompaniments, serve your pie with coffee or tea. The warmth of these drinks pairs well with the cool pie. A touch of cinnamon in your drink can tie the flavors together beautifully. {{image_2}} You can easily change up the flavor of your pumpkin cream pie. Here are a couple of fun ideas: - Adding chocolate or caramel: Drizzle some melted chocolate or caramel on top of the pie. This adds a rich taste. You can even mix some chocolate chips into the filling for a sweet twist. - Incorporating different spices: Try adding allspice or cloves to the mix. These spices can boost the flavor. Just use a small amount to keep the pumpkin taste strong. If you want to switch up the crust, here are some options: - Gluten-free options: Use a gluten-free graham cracker crust. You can find these at many stores. This way, more people can enjoy your pie. - Homemade crust options: You can make your own crust with crushed cookies or nuts. Mix them with melted butter and press them into a pie dish. This gives your pie a personal touch. These small changes can make your pumpkin cream pie even more delightful! To keep your pumpkin cream pie fresh, refrigerate it. Cover it with plastic wrap or foil. This keeps it safe from other odors in the fridge. Store the pie in the fridge for up to four days. If you have leftover pie, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. This way, your pie can last up to three months in the freezer. How long does pumpkin cream pie last in the fridge? It stays good for about four days. After that, it may not taste fresh. Check for signs that it has gone bad. If the pie smells off or has a change in texture, it’s best to throw it away. Always trust your senses; if it doesn’t look or smell right, don’t eat it. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. First, cook the pumpkin until it is soft. Then, mash it and strain any excess water. This gives you a nice, creamy texture. How do I make a dairy-free version? To make this pie dairy-free, swap heavy cream for coconut cream. Use dairy-free cream cheese as well. Both will keep the pie rich and tasty. What if I want to make it ahead of time? You can prepare the pie a day ahead. Make the filling and crust, then refrigerate. It will taste even better after chilling overnight. Can I use a different type of crust? Absolutely! You can use a homemade pie crust, an Oreo crust, or even a gluten-free crust. Each option adds its own flavor and texture. We covered how to make a delicious pumpkin cream pie using simple ingredients. You learned the steps for mixing the filling and whipping the cream. I shared tips for perfect texture and best ways to serve your pie. You also discovered fun variations and storage tips. When you make this pie, I hope it brings joy and warmth. Enjoy every bite and share it with friends and family!

Pumpkin Cream Pie

Indulge in a slice of autumn bliss with this Delightful Pumpkin Cream Pie! This easy recipe combines creamy pumpkin puree, delicious spices, and a light, fluffy topping, all nestled in a buttery graham cracker crust. Perfect for gatherings, this pie is sure to be a crowd-pleaser! Click through for the full recipe and impress your family and friends this season. #PumpkinCreamPie #FallDesserts #RecipeInspiration #BakingJoy
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Ingredients
  

1 pre-made graham cracker crust

1 cup canned pumpkin puree

1 cup heavy cream

3/4 cup powdered sugar, divided

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 tablespoon cornstarch

1/2 cup cream cheese, softened

1/2 cup whipped cream (for topping)

Pumpkin spice for garnish (optional)

Instructions
 

In a medium bowl, whisk together the pumpkin puree, 1/4 cup of powdered sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and salt until smooth.

    In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add in the remaining 1/2 cup of powdered sugar, continuing to beat until stiff peaks form.

      In another small bowl, blend the softened cream cheese and cornstarch together until smooth. Once combined, gently fold in the pumpkin mixture into the cream cheese until fully incorporated.

        Carefully fold the whipped cream into the pumpkin mixture, incorporating it gently to maintain the lightness of the cream.

          Spoon the pumpkin cream filling into the graham cracker crust, smoothing the top with a spatula.

            Refrigerate the pie for at least 4 hours or until set. For best results, leave it overnight if you have time.

              Before serving, top with the whipped cream and sprinkle with pumpkin spice for garnish, if desired.

                Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8

                  - Presentation Tips: Serve slices of pie on individual dessert plates, garnished with a dollop of additional whipped cream and a sprinkle of pumpkin spice for an elegant touch.

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