top of page
About the Recipe
Ingredients
Pie crusts or crust recipe of your choice (fills 3 of the 9” Keebler graham-cracker-crum pie crusts)
3 cream cheese blocks (8 oz each), softened
1 1/2 cups heavy cream
1 can (1 1/2 cups) pumpkin purée, patted somewhat dry with paper towels
1 cup granulated sugar
1/2 cup brown sugar
3 tsp pumpkin pie spice (or combo of ground cinnamon, nutmeg, and cloves)
1/4 tsp salt
1 tbsp vanilla extract
1 tbsp lemon juice
Preparation
Whip the heavy cream until stiff peaks form, then set aside.
In a large bowl, mix the cream cheese, pumpkin, both sugars, spices, salt, vanilla, and lemon juice until combined.
Fold the whipped cream into the mixture.
Pour into pie crust(s) and refrigerate for at least 8 hours before serving.
bottom of page