Ingredients

The following ingredients have 4 Servings
  • 1 ready pie crust (baked and cooled)
  • 8 oz package cream cheese (softened)
  • 1/2 cup packed light brown sugar
  • 1 cup pure pumpkin puree (not pie filling)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoons ground cloves
  • 1/8 teaspoons ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 cup heavy whipping cream
  • 1/4 teaspoon cream of tartar (optional ((optional, see note))

Instruction

  • If using a pie crust dough, defrost one sheet of dough and place in a pie plate.
  • Crimp edges, prick the bottom with a fork and bake in 400 degree oven for 10 to 12 minutes, or until the crust is golden.
  • In a large mixing bowl, beat cream cheese for 30 seconds.
  • Add brown sugar and beat until smooth.
  • Add vanilla, spices and pumpkin puree. Beat until well mixed and smooth.
  • In another mixing bowl, whip cream until stiff peaks form. (see note for tips)
  • Using a rubber spatula, add 1/3 of whipped cream to the pumpkin cream cheese mixture and gently fold in (do not whisk or mix).
  • Add the rest of the whipped cream and fold in gently, until no white streaks remain in the filling.
  • Scoop the filling out onto the cooled crust. Spread with an offset spatula. Make decorative swirls or peaks.
  • Place the pie in refrigerator for at least 2 hours to set. You can also refrigerate it overnight.
  • Keep the leftovers chilled for up to 2 days.