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As the leaves begin to change color and the air turns crisp, pumpkin emerges as a beloved seasonal favorite. From lattes to soups, this versatile squash takes center stage, but few desserts capture the essence of fall quite like a pumpkin cream pie. The Heavenly Pumpkin Cream Pie is a delightful twist on the classic dessert, boasting a luscious, creamy filling that melts in your mouth, perfectly complemented by a crunchy graham cracker crust. This recipe not only highlights the rich flavors of pumpkin but also elevates your dessert game for gatherings, family dinners, and holiday celebrations.

Pumpkin Cream Pie

Discover the delightful Heavenly Pumpkin Cream Pie, the ultimate fall dessert that perfectly captures the season's essence. With a creamy pumpkin filling spiced to perfection and a crunchy graham cracker crust, this pie elevates any gathering or holiday celebration. Homemade with fresh ingredients, this recipe is not only about taste but also about creating warm memories with loved ones. Get ready to impress with this seasonal favorite that will become a cherished tradition!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

½ teaspoon ground cinnamon

For the Pumpkin Filling:

1 (15 oz) can pure pumpkin puree

¾ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon salt

3 large eggs

1 cup heavy cream

For the Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

A sprinkle of ground cinnamon (for garnish)

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix together graham cracker crumbs, melted butter, sugar, and cinnamon until thoroughly combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.

    Make the pumpkin filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, allspice, and salt until smooth. Add the eggs, one at a time, whisking well after each addition. Gradually stir in the heavy cream until fully combined and the mixture is smooth and uniform.

      Bake the pie: Pour the pumpkin filling into the cooled graham cracker crust. Bake in the preheated oven for about 45-50 minutes, or until the filling is set and the edges are slightly puffed. A knife inserted near the center should come out clean. Remove the pie from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to ensure it is fully set.

        Prepare the cream topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form. Be careful not to overwhip.

          Serve: Once the pie is chilled and set, spread the whipped cream topping over the pie evenly. Garnish with a light sprinkle of ground cinnamon on top for added flavor and presentation. Slice, serve, and enjoy the heavenly flavors of your Pumpkin Cream Pie!

            Prep Time: 30 minutes | Total Time: 6 hours | Servings: 8