Fall is finally on it’s way! I am all about cool breezes, warm colors, and pumpkin everything! Our house is covered in cute pumpkin decor and we love the flavors of the season.
I created this pie because I love pumpkin everything, except for pumpkin pie! I don’t know if it’s the texture, but I’ve never been a huge fan. Crazy, I know. Pies just scream ‘fall’ to me, so I wanted to make a pumpkin pie hybrid. May I introduce….the pumpkin cream pie!
This simple pie just requires a quick crust bake, followed by chilling in the fridge for a few hours. It is a great make ahead pie for a party. I love the creaminess to this pie filling and the warm spices, but what I love MOST of all is the crust. I considered making a graham cracker crust, but then I remembered fall has a very special cookie all its own- the spiced wafer. Also known as ginger snaps, the spiced wafer is the most flavorful, crispy yet chewy cookie out there. I knew I had to make it the base of this fall inspired pie.
Pumpkin Cream Pie
Notes
If you don’t have brown sugar on hand you may use all white sugar. I just enjoy brown sugar because of the molasses flavor.
I enjoy the pie the cooler it is. You can chill it overnight, or make it in the morning and serve after dinner, giving it plenty of chill time.
You can add the whipped cream topping and pumpkin spice dusting immediately before serving if you want.
Ingredients
- 2C Spiced Wafers (1 sleeve)
- 1 stick butter, melted
- 16oz cream cheese, softened
- 1C canned pumpkin
- 2tsp cinnamon
- 1tsp nutmeg
- 1/4tsp cloves
- 1 pinch of salt
- 1/2C plus 2tsp sugar
- 1/2C brown sugar
- 2C heavy cream, divided
- pumpkin pie spice for dusting
Instructions
- 1. Preheat the oven to 350º
- 2. Put spiced wafers in the food processor and blend until crumbly. While the processor is still running, slowly pour in melted butter.
- 3. Pour spiced wafer mixture into a pie plate and press down and around the edges. Bake for 15 minutes.
- 4. While the crust cools, mix softened cream cheese with the canned pumpkin with a hand mixer until well combined. Add sugar, brown sugar, spices, and salt. Mix again.
- 5. Whip 1 cup of heavy cream in a kitchen aid mixer until fluffy and soft peaks form. Then fold the whipped cream into the pumpkin mixture. Pour into cooled crust.
- 6. Whip the second cup of heavy cream with 2 teaspoons of sugar until soft peaks form. Top the pie with whipped cream and dust with pumpkin pie spice.
- 7. Let the pie cool in the fridge for a minimum of 2 hours.
I hope you give this pie a try because you will love it! Do you have a favorite pie? Or a favorite pumpkin-flavored fall treat?
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