Pumpkin Spice Cream Pie

Delicious Pumpkin Spice Cream Pie Recipe from the USA

Region / culture: USA | Servings: 8

Introduction

Pumpkin Spice Cream Pie is a delicious and creamy dessert that combines the flavors of pumpkin, cinnamon, ginger, and cloves in a rich and decadent filling. This pie is perfect for fall gatherings, holiday dinners, or any time you're craving a sweet and comforting treat.

History

Pumpkin pie has been a popular dessert in American cuisine for centuries, with recipes dating back to the early colonial period. The addition of spices like cinnamon, ginger, and cloves to pumpkin pie filling is a more recent innovation, adding a warm and aromatic flavor to the traditional dessert.

Ingredients

1 recipe spice Cookie Crust
0.5 cup softened butter (1 stick)
1 cup plus 2 tbsp Carb Solutions® vanilla shake mix
0.25 tsp ground cloves
0.5 tsp ground ginger
1.5 tsp ground cinnamon

Filling

2 cups heavy whipping cream
2 tbsp sugar-free jell-o® instant Butterscotch pudding mix
1.5 tsp ground cinnamon
0.5 tsp ground ginger
0.13 tsp ground cloves
0.5 cup splenda® sugar substitute
1 tsp liquid Sweet N’ Low® sweetener
0.5 cup solid pack canned pumpkin (I use Libby’s brand)

How to prepare

Preheat the oven to 350°. Grease a 9” pie pan and set it aside.
In a medium bowl, whisk together the shake mix and spices.
Add the butter and mix thoroughly until the dough is soft. If the dough is too sticky, add a small amount of shake mix.
Press the dough evenly on the bottom and up the sides of the prepared pan. Use the thumb side of your hand to press, not your fingers. Spray your hand with cooking spray to prevent the dough from sticking.
Bake for 12 minutes. Allow the crust to cool in the pan on a rack.
In a medium mixing bowl, combine all the filling ingredients except for the pumpkin. Whip with an electric mixer until stiff.
Gently fold in the pumpkin into the whipped mixture. Scrape the mixture into the cooled crust and spread it evenly.
Refrigerate for at least 2 hours.
Cut into 8 equal pieces and store covered in the refrigerator.

Variations

For a nutty twist, add chopped pecans or walnuts to the filling.
Swap out the butterscotch pudding mix for vanilla or chocolate for a different flavor profile.

Cooking Tips & Tricks

Make sure to use a high-quality vanilla shake mix for the crust to ensure a rich and buttery flavor.

- Be sure to whip the filling ingredients until stiff peaks form for a light and fluffy texture.

- Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld and the filling to set.

Serving Suggestions

Serve Pumpkin Spice Cream Pie with a dollop of whipped cream and a sprinkle of cinnamon on top for an extra special touch.

Cooking Techniques

Whipping the filling ingredients until stiff peaks form will ensure a light and airy texture for the pie.

Ingredient Substitutions

If you don't have Carb Solutions® vanilla shake mix, you can use crushed graham crackers or vanilla wafers for the crust.

Make Ahead Tips

Pumpkin Spice Cream Pie can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the pie with a sprinkle of cinnamon or a drizzle of caramel sauce for a beautiful presentation.

Pairing Recommendations

Serve Pumpkin Spice Cream Pie with a hot cup of coffee or a scoop of vanilla ice cream for a delicious dessert pairing.

Storage and Reheating Instructions

Store leftover Pumpkin Spice Cream Pie covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Pumpkin Spice Cream Pie contains approximately 250 calories.

Carbohydrates

Each serving of Pumpkin Spice Cream Pie contains approximately 15 grams of carbohydrates.

Fats

Each serving of Pumpkin Spice Cream Pie contains approximately 20 grams of fats.

Proteins

Each serving of Pumpkin Spice Cream Pie contains approximately 3 grams of proteins.

Vitamins and minerals

Pumpkin Spice Cream Pie is a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains dairy and eggs.

Summary

Pumpkin Spice Cream Pie is a rich and indulgent dessert that is high in fats and calories, but also provides essential vitamins and minerals.

Summary

Pumpkin Spice Cream Pie is a decadent and flavorful dessert that is perfect for fall and holiday celebrations. With a rich and creamy filling and a buttery spice cookie crust, this pie is sure to be a hit with family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a crisp autumn day, the leaves were falling from the trees, and there was a slight chill in the air. I had been rummaging through an old dusty cookbook that I had found tucked away in the back of my pantry. As I turned the pages, a yellowed piece of paper fell out and gently floated to the ground. I picked it up and saw that it was a handwritten recipe for Pumpkin Spice Cream Pie.

My curiosity piqued, I decided to give it a try. I had always loved baking, and the thought of a creamy pumpkin pie with a hint of warm spices sounded absolutely divine. I gathered all the ingredients listed on the recipe - pumpkin puree, cinnamon, nutmeg, cloves, ginger, sugar, eggs, heavy cream, and a pre-made pie crust. As I mixed and stirred, the kitchen filled with the most wonderful aroma of pumpkin and spices.

Once the pie was baked and cooled, I took my first bite. It was like a taste of fall in every mouthful - creamy, spicy, and sweet. I knew right then and there that this recipe would become a family favorite for years to come.

As I savored every bite of that delicious Pumpkin Spice Cream Pie, I couldn't help but think back to all the recipes I had collected over the years. Some were handed down from my own mother, others were discovered in cookbooks or shared by friends. Each one held a special memory and a story behind it.

One of my favorite recipes, a classic meatloaf, was taught to me by my grandmother when I was just a young girl. She would let me help her mix the ground beef, breadcrumbs, onions, and spices together in a big bowl. I can still remember the feeling of squishing everything between my fingers, the smell of the raw meat mingling with the savory aromas of garlic and herbs.

Another beloved recipe, a decadent chocolate cake, was given to me by a dear friend who was an incredible baker. She showed me how to properly cream the butter and sugar, how to sift the flour and cocoa powder, and how to fold everything together gently to create the most velvety, moist cake imaginable.

And then there was the recipe for my famous chicken pot pie, which I stumbled upon in a magazine many years ago. It called for a flaky homemade crust, tender chunks of chicken, fresh vegetables, and a rich, creamy sauce. It quickly became a staple at family gatherings and potluck dinners, always a crowd-pleaser.

But out of all the recipes I had learned and mastered over the years, the Pumpkin Spice Cream Pie held a special place in my heart. It was a symbol of fall, of warmth and comfort, of family and tradition. It reminded me of that crisp autumn day when I first discovered it, of the joy of trying something new and the satisfaction of creating something delicious.

I knew that this recipe would be passed down through the generations, just like all the others before it. My children and grandchildren would learn to make it, to savor it, to share it with their loved ones. And with each bite of that creamy, spicy pie, they would be reminded of me - of the woman who loved to cook, who cherished her family, and who always had a warm slice of Pumpkin Spice Cream Pie waiting for them.