👩🍳 Instructions
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1
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for at least 15 minutes.
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2
In a large mixing bowl, beat softened cream cheese until light and fluffy (2-3 minutes). Add pumpkin puree, powdered sugar, brown sugar, vanilla extract, and pumpkin pie spice. Beat until smooth and well combined, scraping down the bowl as needed.
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3
In a separate, chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form.
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4
Gently fold about a third of the whipped cream into the pumpkin cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain.
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5
Spoon the filling into the chilled graham cracker crust, spreading evenly. Cover loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until set.
💡 Notes
Ensure all dairy ingredients are well-chilled (heavy cream) or at room temperature (cream cheese) for best results. This pie can be made a day in advance. Garnish with extra whipped cream, a dusting of cinnamon, or candied pecans before serving.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
5g
Total Fat
25g
Saturated Fat
15g
Carbs
35g
Fiber
2g
Sugar
25g
Sodium
250mg
Cholesterol
70mg
