Best Ever Pumpkin Cream Pie
Fall is the air – time for Harvest, nothing tastes better than homemade pie
Double Layer Cream Pumpkin Pie
4 oz. Cream cheese softened, 1 Tbsp. half and half, 1 Tbsp. sugar – Beat till smooth – set aside.
1 cup heavy whipping cream whipped stiff – then fold in 1 tsp. vanilla and 1/2 c. powdered sugar – save one half for top of pie – fold the other 1/2 into cream cheese mixture.
1 – 6 oz. Graham cracker crust – spread whipped cream cheese mixture in shell – build up the sides to form a shallow well on top of pie
1 cup half and half (minus 1 Tbsp above), 16 oz. Canned Pumpkin (delicious with fresh cooked, cooled, pureed, thick pumpkin), 2 small pkg. Vanilla instant pudding, 1 tsp. cinnamon, 1/2 tsp. ginger, ¼ tsp. ground cloves – whisk till very thick and mixed well – spread over top of pie
Cover and Refrigerate for 4 hours or overnight. Top with whipped cream and serve.
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