Pumpkin Cream Pie

If you like pumpkin pie topped with lots of whipped cream then you should try this pie. This pie has all of the flavors of a traditional pumpkin pie with a cheesecake like texture under a fall flavored whip cream.

Ingredients:

1 store bought pie crust

Pie-

4 ounces reduced fat cream cheese at room temperature

15 ounces pumpkin puree

1/3 cup heavy cream

1/2 cup light brown sugar

2 teaspoons pumpkin pie spice

3 large eggs

Brown Sugar Whipped Cream-

1 cup heavy whipping cream

2 tablespoons brown sugar

1 teaspoon pumpkin pie spice

Directions:

1. Roll pie crust out to cover a pie plate.
2. Pre-heat the oven to 375 degrees.
3. Add cream cheese, pumpkin, cream, pumpkin pie spice, and brown sugar to a stand mixer. Mix on medium to combine.
4. Add the eggs 1 at a time and mix in on medium.
5. Pour the pie filling over the pie crust.
6. Bake for 45-55 minutes. The center will look loose and the crust should be beginning to brown.
7. Let pie cool on a wire rack.
8. Add cream, brown sugar, and pumpkin pie spice to a stand mixer. Whisk on high until a fluffy whip cream forms.
9. Spread the whipped cream over the pie.
10. Refrigerate until ready to serve.
11. Enjoy!