Pumpkin Cream Cheese Pie
My pumpkin cream cheese pie is the perfect dish for all you pumpkin lovers! A sweet graham cracker crust topped with luxurious pumpkin cream cheese filling creates a rich, creamy dessert perfect for the season.
Servings: 8 Servings
Calories: 614kcal
Ingredients
Brown Sugar Pecan Topping
- ⅜ cup brown sugar
- ⅜ cup chopped pecans
- ⅛ cup all purpose flour
- 2 tablespoon melted butter
Pumpkin Cream Cheese Filling
- 5 oz can Evaporated milk
- 3.4 oz box of pumpkin spice instant pudding mix small box
- (2) 8 ounce cream cheese
- ⅓ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Homemade Whipped Cream
- 1 cup heavy whipping cream
- ⅛ cup sugar
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees and lightly spray a deep-dish pie dish with non-stick cooking spray and line a baking sheet with parchment paper.
Graham Cracker Crust
- In a medium bowl, mix graham cracker crumbs, butter, and sugar together until combined.
- Press mixture evenly into the prepared pie dish.
Brown Sugar Pecan Topping
- In a small mixing bowl, add the brown sugar pecan toppings, mix together and spread out on another baking sheet lined with parchment paper. Bake the pecan topping for 6 minutes, and bake the crust for 10 minutes. Remove and let cool completely.
Pumpkin Cream Cheese Filling
- In a medium mixing bowl, combine evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be thick).
- In a large mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Add pumpkin puree, pumpkin pie spice, and cinnamon and beat until combined.
- Next, beat the pudding mixture into the cream cheese mixture.
- Once the crust has cooled completely, spread pumpkin cream cheese mixture evenly over graham cracker crust.
- Place in the refrigerator for 3-4 hours.
Homemade Whipped Cream
- In a mixing bowl, using an electric hand mixer, beat heavy whipping cream, sugar, and vanilla until stiff peaks form.
- Using a piping bag or gallon size ziplock baggie, pipe whipped cream on top of the pumpkin filling around the edges, and enjoy.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 1 month in an airtight, freezer-safe container.
- Defrost overnight in the refrigerator before serving.
- A food processor is the quickest and easiest way to crush your graham crackers for the crust. Be sure not to pulverize them into a fine powder, however.
- Bring your cream cheese to room temperature to achieve the best filling texture and avoid little bits of raw cream cheese in the filling.
- Be sure you buy pumpkin puree, not pumpkin pie filling. They are often sold near one another.
- Make sure you use instant pudding mix, not cook-and-serve. Cook-and-serve pudding must be boiled, or it will never set.
- While four hours is the minimum chilling time for your pie, overnight is even better.
- Stop beating your whipped cream as soon as stiff peaks form. Beating it too much will cause it to collapse.
Nutrition
Calories: 614kcal | Carbohydrates: 50g | Protein: 6g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 359mg | Potassium: 221mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2990IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg