Pumpkin Cream Pie
Pumpkin Cream Pie
Put a new twist on a holiday favorite—this pie recipe is spiced with cardamom to be the perfect complement to a Thanksgiving or Christmas dinner.
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30 min
Prep Time
03 hrs 30 min
Total Time
8
servings Ingredients
Crust
1 (9-inch) refrigerated unbaked pie crust
Cream Cheese Layer
13 cup granulated sugar
1 (8-ounce) package cream cheese, softened
12 teaspoon vanilla extract
14 teaspoon ground cardamom
Pumpkin Layer
34 cup firmly packed brown sugar
2 large Land O Lakes® Eggs, beaten
1 (15-ounce) can pumpkin
1 tablespoon all-purpose flour
1 12 teaspoons pumpkin pie spice
12 cup Land O Lakes® Half & Half
Topping
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons firmly packed brown sugar
14 teaspoon ground cardamom
*Substitute 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each ground nutmeg and cloves.
How to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Prepare crust as directed on package for unbaked 9-inch one-crust pie.
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STEP 3
Beat granulated sugar, cream cheese, vanilla and 1/4 teaspoon cardamom at medium speed in bowl until fluffy. Add 1 egg; continue beating just until combined. Spread mixture evenly into crust.
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STEP 4
Combine 3/4 cup brown sugar, 2 eggs, pumpkin, flour and pumpkin pie spice in bowl. Gradually stir in half & half. Carefully spoon pumpkin mixture over cream cheese layer in crust.
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STEP 5
Cover edge of crust with 2-inch strip of aluminum foil. Bake 30 minutes. Remove foil. Continue baking 30-40 minutes or until knife inserted in center comes out clean. Cool on cooling rack 2 hours. Refrigerate at least 2 hours or until serving time.
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STEP 6
Beat whipping cream, 2 tablespoons brown sugar and 1/4 teaspoon cardamom at high speed in bowl until stiff peaks form. Spoon or pipe whipped cream onto pie.
470 Calories
28 Fat (g)
140 Cholesterol (mg)
260 Sodium (mg)
50 Carbohydrates (g)
3 Dietary Fiber
8 Protein (g)
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