Pumpkin Cream Pie; such a simple name, but it is simply delicious. And, yes, pumpkin pie spice is in the mix! We’re at the beginning of the pumpkin spice bandwagon, so all aboard.
Pumpkin cream pie has decadent mascarpone cheese, pumpkin, whipped cream, and pumpkin pie spice. We then top it off with pumpkin pie spice brown sugar whipped cream; a nice little surprise. This will definitely be made a few times at my house this fall/winter. Let’s hope our wonderful farmers grew enough pumpkins!
To further our trip down pumpkin spice lane, the creamy pumpkin filling is served up in a gingersnap crust. If that’s just a little too much spice for you, feel free to omit the spice in either the crust or whipped cream. The filling is so good it holds it own. I, however, do love the extra zip from all layers.
The gingersnap crust is truly a snap to make. Mix crushed gingersnaps and melted butter and press the mixture into a pie plate. Bake 5 minutes and cool while preparing filling. If making the crumb crust is stressful, or you simply can’t find the time, by all means use a store-bought crust. The store-bought crusts are getting better and better every year. I have seen store-bought crusts with nuts and spices too. I think they are trying to keep up with us fabulous home bakers.
My love affair with mascarpone cheese goes deep from the very first time I tasted the queen of cream cheeses. Indeed, it does add a flair of decadence. Cream cheese can be substituted as well. I have tried and I love both! I do make my own mascarpone cheese; simply because of cost. Besides, when I remember I need mascarpone cheese it’s never when the grocery stores are open. Therefore, I make my own quite often. Follow the link above for the recipe; it’s pretty easy to make, but you do need to make it the day before it’s needed.
Regardless, beat the cheese of choice with the powdered sugar until smooth and creamy. Add the pumpkin, pumpkin pie spice and vanilla and beat until creamy.
Spread the pie filling into the cooled crust and refrigerate for 5 to 8 hours or overnight.
For the topping whip the heavy cream with brown sugar and pumpkin pie spice. Pipe around edges or if you choose you can spread a thin layer over top and then pipe. Or you could just add a dollop of spiced whipped cream to each slice. There is no wrong way to enjoy your pumpkin cream pie!
Pumpkin Cream Pie
Ingredients
Pumpkin Cream Filling
- 1 cup heavy whipping cream
- 8 ounces mascarpone cheese (cream cheese can be substituted)
- 1-1/2 cups powdered sugar
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1-1/2 teaspoons vanilla
- 1 to 2 tablespoons gingersnap crumbs for garnish
Pumpkin Pie Spice Whipped Cream
- 1-1/2 cups heavy whipping cream
- 1/4 cup brown sugar
- 3/4 teaspoon pumpkin pie spice
Gingersnap Crust (one 9-inch crust)
- 1-1/2 cup gingersnap crumbs (see notes below for gluten free substitute)
- 4 tablespoons butter, melted
Instructions
Gingersnap Crust
- Preheat oven to 350 F.
- In a medium sized bowl, use a fork and mix the cookie crumbs and the melted butter thoroughly.
- Press into a 9-inch pie plate and bake for 6 minutes.
- Remove from oven and cool completely before adding filling.
Pumpkin Pie Spice Whipped Cream
- In a large bowl with an electric mixer (like KitchenAid) beat the heavy cream, brown sugar, and pumpkin pie spice until very stiff peaks form. (About 5 minutes depending on mixer.)
- Cover and refrigerate until ready to serve pie.
Pumpkin Cream Filling & Assembly
- In a large bowl with an electric mixer (like KitchenAid) beat the heavy cream until very stiff peaks form, set aside.
- In a separate bowl, with an electric mixer, beat the mascarpone cheese until creamy, about 1 minute.
- Add the powdered sugar and beat with mixer until thoroughly mixed, about another 2 minutes.
- Add the pumpkin, pumpkin pie spice and vanilla. Beat with mixer until thoroughly combined and creamy smooth.
- Foldl in the whipped cream and spread into the cooled gingersnap crust.
- Refrigerate 6 to 8 hours or overnight.
- Serve with pumpkin pie spice whipped cream and garnish with extra gingersnap crumbs.
