Traditional pumpkin pie is undoubtedly the most anticipated dessert when fall comes around. Starring the season’s most popular squash, this upgraded version is even richer as the recipe calls for cream cheese and heavy whipping cream. For a little extra somethin’, we’ve added a top layer of homemade brown sugar whipped cream made with a dash of pumpkin spice.
Makes 2 pies
Ingredients
Canola oil nonstick cooking spray
2 pkgs. pie crust mix or ready-made pie crust
8 oz. cream cheese, room temperature
2 15-oz. cans pumpkin puree
2⁄3 cup heavy whipping cream
1 cup Simple Truth Organic Brown Sugar
2 tsp. pumpkin pie spice
6 large organic eggs
Brown sugar whipped cream
1-1/2 cups heavy whipping cream
4 Tbsp. Simple Truth Organic Brown Sugar
3/4 tsp. pumpkin pie spice
Directions
- If using pie crust mix, prepare crust according to package directions. If using pre-made crust, continue to the next step.
- Preheat oven to 375 degrees F. Arrange rack in bottom-third of oven.
- In medium bowl, combine cream cheese, pumpkin, whipping cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add eggs (one at a time) incorporating completely between each addition.
- Place pie shells on baking sheet. Pour filling into pie shells and bake until filling is mostly set and the crust has browned, about 50 to 60 minutes. (The center will still look slightly loose.) Remove from oven and cool to room temperature.
- Prepare whipped cream. In medium bowl, use hand mixer to beat heavy whipping cream until it thickens. Add brown sugar and pumpkin pie spice and continue to beat until soft peaks form.
- Spread whipped cream on top of the pies and serve (or store in refrigerator for up to 2 hours before serving).
Looking for a dairy- and egg-free version of this delicious pie? Check out or vegan & gluten-free pumpkin cream pie recipe.