Pumpkin Cream Pie

Ingredients

• 3 tablespoons brown sugar 
• 15 ounce pumpkin puree canned
• 4 ounces cream cheese at room temperature
• 3 large eggs 
• 0.3 cup heavy whipping cream 
• 1 cup heavy whipping cream 
• 0.5 cup brown sugar light
• 1 9-inch pie crust shell frozen canned
• 0.5 teaspoon pumpkin pie spice 
• 1 teaspoon pumpkin pie spice 

Equipment

• bowl
• oven
• hand mixer

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
3. In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
4. Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose.
5. Remove from the oven and cool to room temperature.
6. In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken.
7. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form.
8. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .