Pumpkin Creme Pie Recipe

Name: Pumpkin Creme Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) refrigerated unbaked pie shells; ⅓ cup sugar; 1 (8 ounce) package cream cheese, softened; ½ teaspoon vanilla; ¼ teaspoon ground cardamom; 1 egg; ¾ cup firmly packed brown sugar; 2 eggs, beaten; 1 (15 ounce) can pumpkin; 1 tablespoon all-purpose flour; 1 ½ teaspoons pumpkin pie spice; ½ cup land o lakes half-and-half cream; 1 cup land o lakes heavy whipping cream; 2 tablespoons firmly packed brown sugar; ¼ teaspoon ground cardamom

Servings: persons

1 (9 inch) refrigerated unbaked pie shells
⅓ cup sugar
1 (8 ounce) package cream cheese, softened
½ teaspoon vanilla
¼ teaspoon ground cardamom
1 egg
¾ cup firmly packed brown sugar
2 eggs, beaten
1 (15 ounce) can pumpkin
1 tablespoon all-purpose flour
1 ½ teaspoons pumpkin pie spice
½ cup land o lakes half-and-half cream
1 cup land o lakes heavy whipping cream
2 tablespoons firmly packed brown sugar
¼ teaspoon ground cardamom

1
Heat oven to 375F Prepare crust as directed on package for unbaked 9-inch one crust pie.
2
Beat sugar, cream cheese, vanilla and 1/4 teaspoon cardamom at medium speed in small bowl until fluffy.
3
Add 1 egg; continue beating just until combined.
4
Spread mixture evenly into crust.
5
Combine 3/4 cup brown sugar, 2 eggs, pumpkin, 1 tablespoon flour and pumpkin pie spice in large bowl.
6
Gradually stir in half & half.
7
Carefully spoon pumpkin mixture over cream cheese layer in crust.
8
Cover edge of crust with 2-inch strip of aluminum foil.
9
Bake for 30 minutes.
10
Remove foil.
11
Continue baking for 30 to 40 minutes or until knife inserted in center comes out clean.
12
Cool on wire rack 2 hours.
13
Refrigerate for at least 2 hours or until serving time.
14
At serving time, beat whipping cream, 2 tablespoons brown sugar and 1/4 teaspoon cardamom at high speed in small bowl until stiff peaks form.
15
Spoon or pipe whipped cream onto pie.
16
*Substitute 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each ground nutmeg and cloves.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (9 inch) refrigerated unbaked pie shells, ⅓ cup sugar, 1 (8 ounce) package cream cheese, softened, ½ teaspoon vanilla, and more.

Yes, Pumpkin Creme Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Creme Pie

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