Pumpkin Cream Pie
You can never have too many side dish recipes, so give Pumpkin Cream Pie a try. This recipe serves 8 and costs 79 cents per serving. One portion of this dish contains about 2g of protein, 24g of fat, and a total of 270 calories. This recipe is liked by 36 foodies and cooks. A mixture of brown sugar, ground cinnamon, nutmeg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 8 hours and 25 minutes. It is brought to you by Lifes Ambrosia. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so excellent. Omega Boost Pumpkin Pie Oatmeal With Pumpkin Cream, Almost No-bake Pumpkin Cream Pie With Maple Whipped Cream, and Pumpkin Cream Pie are very similar to this recipe.
Servings: 8
Preparation duration: 495 minutes
Cooking duration: 10 minutes
Ingredients:
2 tablespoons brown sugar
5 tablespoons butter, melted
2 cups crushed Biscoff cookies
4 ounces softened cream cheese
1 teaspoon ground cinnamon
1 cup heavy cream
1/4 teaspoon nutmeg
1/4 cup powdered sugar
1 (15 ounce can) pumpkin puree
1 teaspoon vanilla extract
Equipment:
oven
bowl
tart form
Cooking instruction summary:
Preheat oven to 350 degrees. Combine butter and cookie crumbs together in a bowl. Mix well. Press into a tart pan. Bake for 10 minutes. Remove from oven and allow to cool. While crust is cooling, cream cream cheese, brown sugar and powdered sugar together. Beat in pumpkin. Stir in cinnamon, nutmeg and vanilla. Slowly beat in heavy cream. Mixture will be thick but don't beat too long, you don't want whip cream. Maybe 2 - 3 minutes. Pour mixture into cooled crust. Cover and refrigerate at least 8 hours or over night. When ready, slice into 8 slices. Warm dulce de leche and drizzle over the top. Serve.
Step by step:
1. Preheat oven to 350 degrees.
2. Combine butter and cookie crumbs together in a bowl.
3. Mix well. Press into a tart pan.
4. Bake for 10 minutes.
5. Remove from oven and allow to cool. While crust is cooling, cream cream cheese, brown sugar and powdered sugar together. Beat in pumpkin. Stir in cinnamon, nutmeg and vanilla. Slowly beat in heavy cream.
6. Mixture will be thick but don't beat too long, you don't want whip cream. Maybe 2 - 3 minutes.
7. Pour mixture into cooled crust. Cover and refrigerate at least 8 hours or over night. When ready, slice into 8 slices. Warm dulce de leche and drizzle over the top.
8. Serve.
Nutrition Information:
covered percent of daily need
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