Ingredients for Aunt Viola's Pumpkin Cream Pie
- 8 ounces cream cheese, softened
- Graham Cracker Pie Crust
- Half And Half Cream
- Sugar
- Whipped cream for garnish (optional)
- Instant Vanilla Pudding
- Pumpkin
- Cinnamon
- Ginger
- Ground Cloves
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How to Make Aunt Viola's Pumpkin Cream Pie
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sweetened condensed milk and pumpkin puree; mix until well combined.
- Stir in pumpkin pie spice, vanilla extract, and salt.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until just combined.
- Pour the filling into your prepared graham cracker crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, garnish with whipped cream and a sprinkle of pumpkin pie spice (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
218g
Fat
52g
Carbs
24g
