Go Back
Print Recipe

Pumpkin Cream Pie

Decadent mascarpone cheese, whipped cream, pumpkin & pumpkin pie spice, in a gingersnap crust & pumpkin pie spice whipped cream.
Prep Time1 hour
Refrigeration6 hours
Servings: 8
Author: Portlandia Pie Lady

Ingredients

Pumpkin Cream Filling

  • 1 cup pumpkin puree (drained in tea towel for up to 1 hour)
  • 1 cup heavy whipping cream
  • 8 ounces mascarpone cheese (cream cheese can be substituted)
  • 1-1/2 cups powdered sugar
  • 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

  • Place the pumpkin puree in a tea towel or multiple layers of cheesecloth or paper toweling and place in a colander over a bowl or plate to catch drips. Let sit liquid absorb into toweling for 30 minutes to 1 hour. While pumpkin is blotting, prepare remaining of filling.
  • 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 drained blotted pumpkin, pumpkin pie spice and vanilla to the mascarpone cheese mixture. Beat with mixer until thoroughly combined and creamy smooth, about 1 minute.
  • Fold 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.

Notes

Gluten Free Crumb Crust Alternatives:
Cheerios Oat Crunch Honey Oat flavor (Dark Gold Box, not white box) or Barbara's Puffins Cereal.  If you are not sure you have the right Cheerios, read label, they do have a gluten free version that is fairly easy to find.
You can also used regular Cheerios, add 1/4 cup brown sugar, and 1/2 teaspoon ginger and dash of cinnamon. 
Grind to fine mix in blender or food processor. (1-1/2 cups blended ground cereal, 1/2 teaspoon ginger and dash of cinnamon, and 5 tablespoons melted butter).  Press into pie plate.  Bake 5-6 minutes at 350 F, and cool before using.
 
Great Value  & Glutino brands both have gluten free sandwich cookies.