Ingredients for Festive Pumpkin Pie
- 8 ounces cream cheese, softened
- ½ cup packed light brown sugar
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Pinch of salt
- 2 large eggs
- Canned Pumpkin
- 1 cup milk
- 1 teaspoon vanilla extract
- Unbaked 9 Inch Pie Shell
- 8 ounces sour cream
- 2 tablespoons sugar
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How to Make Festive Pumpkin Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 8 ounces of softened cream cheese, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and a pinch of salt until light and fluffy. Use an electric mixer on medium speed.
- Add 2 large eggs, one at a time, mixing well after each addition.
- Stir in 1 (15 ounce) can pumpkin puree, 1 cup milk, and 1 teaspoon vanilla extract until well combined.
- Pour the mixture into an unbaked 9-inch pie crust.
- Bake for 45-50 minutes, or until a knife inserted halfway between the center and edge comes out clean.
- Let cool slightly on a wire rack.
- While the pie cools, in a small bowl, whisk together 8 ounces sour cream and 2 tablespoons sugar until smooth.
- Spread the sour cream mixture evenly over the warm pie.
- Return the pie to the oven and bake for an additional 3-5 minutes, or until the topping is set.
- Let cool completely on a wire rack before chilling.
- Refrigerate for at least 4 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
97g
Fat
65g
Carbs
13g
