Description
Indulge in the ultimate fall dessert with our delicious recipe for pumpkin pie with fluffy whipped cream. Learn how to create a Thanksgiving classic now!
Ingredients
- 3 cups (720 ml) digestive biscuit crumbs
- 2/3 cup (135 g) cane sugar
- 3/4 cup (170 g) butter, melted
- 1 (8 oz (227 g)) package cream cheese, at room temperature
- 1/2 cup (100 g) cane sugar
- 1 (425 g) can pumpkin puree
- 1 (8 oz (227 g)) container frozen whipped topping, thawed
- 1/2 tsp (3 ml) ground nutmeg
- 1/2 tsp (3 ml) pumpkin pie spice
Instructions
- Set your oven to 350 degrees F (175 degrees C) to preheat.
- In a mixing bowl, combine the digestive biscuit crumbs, 2/3 cup of cane sugar, and the melted butter. Stir until the mixture is uniformly dampened, then press it into the bottom and partway up the sides of a 9-inch springform pan. Position the pan on a baking tray.
- Place the crust in the preheated oven to bake until it turns a light golden brown, approximately 10 minutes. Take it out of the oven and let the crust cool down.
- In a large bowl, use an electric mixer to blend the cream cheese with 1/2 cup of cane sugar until the mixture becomes creamy and airy, for about 2 to 3 minutes. Add the pumpkin puree and mix until it is fully blended in.
- Gently fold the thawed whipped topping into the pumpkin mixture; add in the ground nutmeg and pumpkin pie spice, stirring thoroughly. Pour this pumpkin mixture into the prepared biscuit crust. Cover the pie with plastic wrap and place it in the refrigerator to chill overnight. Carefully detach the pie from the springform pan.
Notes
- Ensure the cream cheese is at room temperature for a smooth and creamy filling.
- Thaw the whipped topping completely before folding it into the pumpkin mixture for a light and fluffy texture.
- Chill the pie overnight in the refrigerator for the best flavor and texture.
