A scratch baked pumpkin cream pie that really is as “easy as pie” and would be the perfect ending to your Thanksgiving feast!
I have to admit, I might have had a cry or two over this pie! The first being out of frustration because I was so excited about how quick and easy I got the pie I was going to photograph for this post almost ready to go into the oven and then I dropped the bowl of filling into the perfect pie crust and orange filling went all over me and the kitchen…queue the tears! Haha! It’s true! I had a good cry over a failed pie!
It wouldn’t have been that big of a deal, but I was right on track to have it baked and cooled and photographed before I had to go pick the boys up from school that afternoon. Well, the mess set me back quite a bit because I had to clean it up, run to the store to get more ingredients, and start all over. The great news is that within the hour, I had done all of this and had another perfect pie going into the oven. Goes to show how easy this pie really is!
The sad news was that I had to run pick the boys up from school as soon as it came out of the oven and therefore we had to wait to dig into the deliciousness until the next day after I had the chance to photograph it in daylight and in peace! 😉 Photographing pie with 3 little boys begging for a bite is just as fun as you might imagine! 😉
Everything about this pie is perfection! Hence, why I had another good cry when it was finally photographed and ready to share with y’all! Every time I eat a slice, I get chills of excitement over how enjoyable it is!
The sweet buttery pumpkin spiced crust.
The creamy dreamy pumpkin filling.
The fluffy pumpkin spiced whipped cream topping.
Oh me! Oh my! I LOVE this pie!
The dough for the crust is so easy it doesn’t even require any refrigerating or rolling. You just mix the ingredients together and press the dough into and up the sides of the pie plate. That’s all there is to it and it bakes up perfectly flakey and holds up so well with both the filling and topping in it. Not one slice fell apart as I was cutting and serving it.
Both the filling and the fresh whipped topping take literally minutes to prepare, but taste like you’ve been slaving for hours. I obviously don’t want you to be surprised by how easy it is to make, now do I?! 😉
Whether it’s Thanksgiving, Friendsgiving, a dinner party or just a pumpkin pie craving you’re trying to cure, this pumpkin cream pie is a must try!
It’s dreamy and delicious! Enjoy!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 1-3/4 cups Gold Medal™ all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 10 tablespoons unsalted butter, cold
- ¼ cup cold water
- 8 ounces cream cheese, softened
- ¾ cup light brown sugar
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- 1 (15 ounce) can pure pumpkin
- Whipped Topping:
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon pumpkin pie spice
- Preheat oven to 350°F. Generously butter a 9-inch pie plate and set aside.
- Make the crust:
- In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice and salt. Cut in the butter with a pastry blender or two knives in opposite directions until a crumbly mixture forms. Add the cold water and mix well with your hands until a soft ball of dough forms.
- Flatten dough out in the bottom of the buttered pie plate and press down and up the sides of the pie plate until dough hangs over the sides of the plate and a crust is formed. Trim around the edges of the pie plate and discard excess dough. Flute the edges of the crust. Place in the refrigerator while you prepare the filling.
- Make the filling:
- Beat the cream cheese, brown sugar, flour and pumpkin pie spice until smooth. Beat in the eggs, one at a time, until each one is well incorporated. Beat in the pumpkin. Pour filling evenly into prepared pie crust.
- Bake in the middle rack of your oven for 60-70 minutes or until crust is golden brown and filling is set and does not jiggle when you move the pie. Let pie cool completely.
- Make the whipped topping:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream on high speed until it begins to thicken. Add the powdered sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie. Sprinkle or garnish with additional pumpkin pie spice, if desired.
- Serve immediately or store in the refrigerator for up to 2 days.