Description
This luxurious, velvety pumpkin cream pie is a sophisticated twist on the traditional dense Thanksgiving custard pie. Featuring a light, whipped pumpkin mousse filling nestled in a crisp, golden pre-baked crust, it offers a perfect balance of warming autumnal spices and airy textures. This chilled dessert is the ideal alternative to heavy baked goods, providing a clean, professional slice that melts in your mouth and makes for a stunning centerpiece on any holiday dessert table.
Ingredients
1 pre-baked pie crust
15 oz pumpkin puree
8 oz cream cheese, softened
1 cup powdered sugar, sifted
2 tsp pumpkin spice
1 tsp vanilla extract
2 cups heavy whipping cream, cold
Instructions
Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
Add the pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract to the cream cheese.
Mix on medium speed until the texture is uniform and fully incorporated.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Gently fold one-third of the whipped cream into the pumpkin mixture to lighten the base.
Fold in the remaining whipped cream until just combined and no streaks remain.
Pour the mousse filling into the pre-baked pie crust and smooth the top.
Chill in the refrigerator for at least 5 hours before serving to ensure the filling sets firmly.
Notes
Ensure your cream cheese is fully softened to room temperature to avoid lumps in the filling. Use a high-quality canned pumpkin puree rather than pumpkin pie filling to control the spice levels. The pie must chill for at least 5 hours for the best texture. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25
- Cook Time: 15
- Category: Baking
- Method: No-bake filling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg