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Ingredients
Crust
1 1/2 Cups graham cracker crumbs
3 Tablespoons brown sugar
Pinch salt
6 Tablespoons unsalted butter, melted
Topping
1 1/3 Cups chilled heavy whipping cream
1/4 Cup powdered sugar
Crushed ginger snaps or graham cracker crumbs for garnish
Filling
2 (8 oz) Packages cream cheese, at room temperature
1 Scant cup powdered sugar
2 Teaspoons pure vanilla extract
1 Cup pumpkin puree
2 1/2 Teaspoons pumpkin pie spice
Instructions
Crust
Preheat oven to 325�F. Combine graham cracker crumbs, brown sugar and salt. Add melted butter and stir until well combined. Dump the crumbs into a 9� pie plate. Firmly press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a glass or measuring cup to pack it in.
Bake the crust for 8-10 minutes, until golden brown and fragrant. Cool to room temperature.
Topping
Using a stand mixer, whip the heavy cream and 1/4 cup powdered sugar until stiff peaks form. Transfer bowl to the refrigerator.
Filling
In a separate bowl, using a stand mixer fitted with the paddle attachment, beat cream cheese, powdered sugar, vanilla, pumpkin puree, and pie spice until smooth and combined. Add half of the chilled whipped cream to the pumpkin mixture. Beat briefly, until just combined.
Place the remaining whipped cream back in the fridge - this will be for topping the pie. Pour the pumpkin mixture into the crust and smooth the top. Cover and refrigerate for at least 4 hours, until firm.
To Serve
Top the pie with the remaining whipped cream.
Note: The whipped cream might need to be whipped a little more if it has lost volume. Sprinkle with crushed ginger snaps or graham cracker crumbs (or any other topping desired) and serve.