Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (15 ounces) pumpkin puree
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup milk
For a twist, consider substituting the graham cracker crust with a gingersnap crust for an extra spicy kick, reminiscent of the holiday season’s festive spirit.
Instructions
- Preheat your oven to 350°F (175°C). Mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl until well combined. Press the mixture into the bottom and sides of a 9-inch pie pan to form the crust.
- Bake the crust for 10 minutes, then let it cool completely on a wire rack. This step ensures a crisp foundation that won’t crumble under the luscious filling.
- In a separate bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Stir until the mixture is smooth and the spices are fully incorporated.
- In another bowl, whip the heavy cream and powdered sugar together until soft peaks form. Be sure to chill your bowl and beaters beforehand for best results.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the pumpkin mixture, followed by the milk, blending until fully combined.
- Gently fold the whipped cream into the pumpkin and cream cheese mixture, taking care not to deflate the airy texture.
- Spoon the filling into the cooled crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours, or overnight, to allow the flavors to meld and the filling to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
