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Pumpkin Cream Cheese Pie

This pumpkin cream cheese pie is the perfect summer to fall transition dessert. A buttery cinnamon graham cracker crust is filled with creamy no bake pumpkin filling, and topped with sweetened whipped cream and a homemade caramel drizzle. 

Ingredients

FOR THE CRUST:

  • 1 Cup Graham Cracker Crumbs
  • ¼ Cup Salted Butter, melted
  • 1 Tablespoon Granulated Sugar
  • 1 Teaspoon Ground Cinnamon

FOR THE FILLING:

  • ⅔ Cup Heavy Cream
  • 8 Ounces Cream Cheese, softened
  • ½ Cup Unsweetened Pumpkin Purée
  • ½ Cup Dark Brown Sugar, packed
  • ¼ Cup Granulated Sugar
  • 2 Teaspoons Pure Vanilla Extract
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg

FOR THE WHIPPED CREAM:

  • 1 Cup Heavy Cream
  • 2 Tablespoons Granulated or Powdered Sugar

Instructions

  • To make the crust: 
    Place all ingredients in a medium size bowl, and mixed with a fork until thoroughly combined. The mixture should resemble wet sand. 
    Bake at 350° for 6-8 minutes, or until slightly golden on the edges. Remove in allowed to cool completely before filling. 
  • Make the filling: 
    Whip the ⅔ cup heavy cream until stiff peaks form. 
    Mix cream cheese, pumpkin purée, both sugars, vanilla, and spices in a bowl until combined. 
    Fold the whipped cream into the pumpkin mixture until completely incorporated and smooth. 
  • Pour into cooled crust, and refrigerate for 30-60 minutes or until chilled. 
    Whip the 1 cup heavy cream and sugar of choice until stiff peaks form. Top with the whipped cream and a generous caramel drizzle if desired. 
    Store covered in the refrigerator for up to five days. 
    Enjoy! 

Notes

SEE BLOG FOR DIETARY SUBS FOR GLUTEN AND DAIRY.