Yummy Pumpkin Cream Pie with Maple Whipped Cream

Posted by Francesca Alfano On Thursday, December 02, 2010
For Thanksgiving I made this delicious Pumpkin Cream Pie topped with maple whipped cream. It was a big hit amongst the family and fairly easy to make. The recipe requires no baking if you decide not to make your own crust. I was being lazy and gave up on making my own so I used a store bought graham cracker crust instead. Check out this easy peasy recipe below and impress your friends. 

Step 1: Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy.

Step 2: Add the powdered sugar to the mixture and beat until smooth and fluffy.  

Step 3: Add the vanilla extract, pumpkin pie spice, molasses, and pumpkin puree and beat until thoroughly combined.

Step 4: Spoon the filling into the cooled pie or tart shell, or divide into individual ramekins.  Let pie chill in the fridge overnight.  

 Step 5: Beat together heavy cream and maple syrup until cream is in soft peaks.  Spread over the chilled pie and sprinkle with more maple syrup and cinnamon just before slicing.  Slice and serve.



1 (8-ounce) package cream cheese, softened
5 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon pure vanilla extract
1 teaspoon molasses
2 1/2 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree

For Topping:

1 cup heavy cream
2 tablespoons pure maple syrup

Recipe Via Joy the Baker 

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