Pumpkin Cream Pie Recipes

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PUMPKIN CREAM PIE



Pumpkin Cream Pie image

This pumpkin cream pie recipe is a a creamy, dreamy, more mild take on pumpkin pie. Here's how to make the graham cracker crust and pumpkin filling.

Categories     Christmas     Thanksgiving     baking     breakfast     comfort food     dessert     main dish     snack

Time 2h20m

Yield 8 servings

Number Of Ingredients 14

1 1/2 package graham crackers (about 15 cookie sheets)
1/2 c. powdered sugar
1 stick butter, melted
1 box (3 oz. box) vanilla pudding (cook and serve variety)
1 c. half-and-half
1/2 c. heavy cream
pinch of cinnamon
pinch of nutmeg
pinch of ground cloves
2 tbsp. whiskey (optional)
1/2 c. (plus 3 tablespoons) pumpkin puree
1/2 c. (additional) heavy cream
2 tbsp. brown sugar
extra graham cracker crumbs, for garnish

Steps:

  • Preheat oven to 300 degrees.
  • Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined.
  • Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely.
  • In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.
  • Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
  • When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined.
  • Pour into cooled crust.
  • Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

EASY PUMPKIN CREAM PIE



Easy Pumpkin Cream Pie image

The whipped-cream topping is stabilized with gelatin so it doesn't collapse. The entire pie can be assembled up to a day ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 12

1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
1 can (15 ounces) pure pumpkin puree
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon, plus more for serving
1 teaspoon pumpkin-pie spice
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup heavy cream
1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup granulated sugar

Steps:

  • Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.
  • Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
  • Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
  • With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.

Nutrition Facts : Calories 457 g, Fat 33 g, Fiber 2 g, Protein 5 g

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.

Provided by JJOHN32

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 6

2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
1 (9 inch) pie crust, baked

Steps:

  • Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
  • Chill until set, about 3 hours.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 8 slices

Number Of Ingredients 10

4 ounces cream cheese, at room temperature
1 (15-ounce) can pumpkin puree
1/3 cup heavy whipping cream
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
3 large eggs
1 (9-inch) frozen pie crust shell, removed from foil tin and placed in glass pie pan
1 cup heavy whipping cream
3 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice

Steps:

  • Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
  • In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
  • Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
  • For Whipped Cream:
  • In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .

PUMPKIN CREAM CHEESE PIE



Pumpkin Cream Cheese Pie image

After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN CREAM CHEESE LAYER PIE



Pumpkin Cream Cheese Layer Pie image

Make and share this Pumpkin Cream Cheese Layer Pie recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h30m

Yield 1 9in pie

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
1 (9 inch) pie pastry, unbaked
1 1/4 cups pumpkin puree
1/2 cup sugar (for a sweeter filling add in more sugar)
1 dash salt
1 teaspoon cinnamon
1/4 teaspoon ginger (can use more)
1/4 teaspoon nutmeg (can use more)
2 eggs, slightly beaten
1 cup evaporated milk

Steps:

  • Set oven to 350 degrees.
  • In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
  • Beat in 1 egg; spread mixture in the unbaked pastry shell.
  • Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
  • Blend in the 2 beaten eggs and milk.
  • Pour pumpkin mixture over cream cheese layer.
  • Bake for about 50-60 mins, or until set.
  • Cool pumpkin pie thoroughly.
  • Top with whipped cream if desired.

Nutrition Facts : Calories 2900.4, Fat 173.3, SaturatedFat 81.2, Cholesterol 957.1, Sodium 2241.2, Carbohydrate 276.9, Fiber 8.7, Sugar 154.5, Protein 65.8

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h50m

Yield Makes one 9-inch pie

Number Of Ingredients 17

1 1/4 cups ground gingersnaps (from about 25 cookies)
2 tablespoons sugar
Salt
4 tablespoons unsalted butter, melted and slightly cooled
2 cups whole milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/2 cup sugar
Salt
4 large egg yolks
1/4 cup cornstarch
1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
1 tablespoon unsalted butter, room temperature
1 1/4 cups heavy cream, whisked to medium peaks
Garnish: freshly grated nutmeg

Steps:

  • Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
  • Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
  • Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
  • Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
  • Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.

CREAM CHEESE PUMPKIN PIE



Cream Cheese Pumpkin Pie image

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

Steps:

  • In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

PARADISE PUMPKIN PIE WITH CREAM CHEESE



Paradise Pumpkin Pie with Cream Cheese image

Serve a slice of paradise when you make our Paradise Pumpkin Pie with Cream Cheese recipe! This layered pumpkin pie with cream cheese is a perfect Thanksgiving dessert that people of all ages will love.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 1h35m

Yield 8 servings

Number Of Ingredients 10

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup canned evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

Steps:

  • Heat oven to 350°F.
  • Prepare crust in 9-inch pie plate as directed on package for one crust filled pie.
  • Beat cream cheese, 1/4 cup sugar and vanilla with mixer until blended. Add 1 egg; mix well. Pour into crust.
  • Mix pumpkin, milk, spices, remaining sugar and eggs in separate bowl until blended; pour slowly over cream cheese layer in crust.
  • Bake 1 hour 5 min. or until center is set. Cool completely.

Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

PUMPKIN SOUR CREAM PIE



Pumpkin Sour Cream Pie image

Sounds like a strange combo, but this is the creamiest pumkin pie you will ever taste! Recipe is from Byerly's. I have made this pie every Thanksgiving for the last 6 years.

Provided by Deb Petrill

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

1 refrigerated pie crust
2 eggs
1 (15 ounce) can pumpkin
1 cup sour cream
1/2 cup whipping cream
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup whipping cream
2 tablespoons sour cream
1 tablespoon sugar
1/4 teaspoon ginger

Steps:

  • Prepare pie crust according to pkg directions.
  • Place in 9" pie plate; flute edge.
  • In large bowl, whisk eggs blending in the next 7 ingredients.
  • Pour into pastry shell.
  • Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer).
  • Cover edge of crust with foil after first 20 minutes of baking.
  • Cool.
  • Whip cream, sourcream, sugar, ginger until stiff.
  • Refrigerate, covered.
  • Serve with Ginger Whipped Cream

Nutrition Facts : Calories 391.7, Fat 24.2, SaturatedFat 13.1, Cholesterol 107.6, Sodium 226.3, Carbohydrate 41.3, Fiber 0.5, Sugar 28.9, Protein 4.4

NO-BAKE PUMPKIN PIE WITH CREAM CHEESE



No-Bake Pumpkin Pie with Cream Cheese image

A light no-bake pumpkin pie with cream cheese.

Provided by Sarabeth Emet

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 6

½ cup pumpkin puree
2 tablespoons pumpkin puree
2 teaspoons pumpkin pie spice
2 (8 ounce) packages cream cheese, softened
¼ cup honey
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
  • Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
  • Cover and refrigerate until firm, about 2 hours.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g

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BEST EASY PUMPKIN PIE RECIPE - CREME DE LA CRUMB
2020-10-30 In a large bowl mix together pumpkin, sweetened condensed milk, and eggs. Add cinnamon, pumpkin pie spice, and salt and stir well. Pour into prepared crust. Brush crust with egg wash. Bake on lowest rack for 15 minutes at 425 degrees, then change oven temperature to 350 and bake 35-40 minutes longer.
From lecremedelacrumb.com


NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
2021-11-24 Heat oven to 425 degrees F. Place the pie on a baking sheet. Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean.
From inspiredtaste.net


PUMPKIN CREAM PIE | PUNCHFORK
1/2 cup heavy cream; Pinch of cinnamon; Pinch of nutmeg; Pinch of ground cloves; 2 tbsp whiskey (optional) 1/2 cup (plus 3 tablespoons) pumpkin puree; 1/2 cup (additional) heavy cream; 2 tbsp brown sugar; Extra graham cracker crumbs, for garnish
From punchfork.com


PUMPKIN CREAM PIE - BEST DESSERTS
2021-10-12 In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold in half of the whipped cream into the pumpkin mixture. Set aside the other half. Then pour the pumpkin filling into a pre-baked pie shell. 3. Top + Serve. Top with the remaining whipped cream and sprinkle with more cinnamon, if desired.
From bestdesserts.com


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