Pumpkin Cream Pie Recipe
This Pumpkin Cream Pie recipe combines the warm, comforting flavors of pumpkin pie spice and creamy pumpkin puree with a delightful graham cracker crust and a whipped cream topping.
Servings: 8
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs (about 7 sheets)
- 2 Tablespoons granulated sugar
- 5 Tablespoons butter, melted
Pie Filling Ingredients
- ½ cup sugar
- 3 Tablespoons cornstarch
- 1 Tablespoon pumpkin pie spice
- 2 cups milk
- 2 teaspoons vanilla extract
- 15 ounce can pumpkin
Topping Ingredients
- 1 cup heavy cream
- ¼ cup powdered sugar
- Cinnamon for sprinkling (optional)
Instructions
- To make the crust add the graham cracker crumbs and sugar to a large mixing bowl and stir to combine. Then add the melted butter and stir until crumbly.
- Firmly press the crust mixture into a 9-inch pie plate.
- Refrigerate the crust while you make the filling.
- For the filling, whisk the sugar, cornstarch, and pumpkin pie spice in a saucepan until combined.
- Stir in the milk, and heat over medium heat, stirring continuously, until the mixture thickens, and begins bubbling.
- Whisk in the vanilla extract and pumpkin until combined.
- Pour filling into pie crust, and refrigerate for at least 3 hours. (For a firmer pie filling refrigerate overnight.)
- To make whipped topping beat together a cup of cream and powdered sugar until stiff peaks form. Spread it over the top of the pie before serving.
- For an optional finishing touch you can sprinkle a bit of cinnamon over it.
Notes
If you want the pie filling firmer, I recommend leaving it in the refrigerator overnight.
Store the Pumpkin Cream Pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days.