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As the days grow shorter and the vibrant colors of autumn foliage begin to adorn our landscapes, the season invites us to indulge in its comforting flavors. One of the quintessential desserts that perfectly embodies the spirit of fall is the Pumpkin Spice Cream Pie. This delightful recipe seamlessly combines the rich, warm notes of pumpkin spice with a creamy filling that is both luscious and satisfying, all enveloped in a buttery graham cracker crust. Whether you’re planning a festive holiday gathering, a cozy family dinner, or simply looking to celebrate the season with a sweet treat, this pie is poised to become a beloved addition to your autumn repertoire.

Pumpkin Spice Cream Pie

Embrace the flavors of fall with the Autumn Bliss Pumpkin Spice Cream Pie, a delicious treat that combines creamy pumpkin spice filling with a crunchy graham cracker crust. Ideal for holiday gatherings or a cozy night in, this recipe captures the essence of autumn perfectly. Learn how to create a luscious, airy filling and a beautiful presentation that will impress your guests. Discover tips for garnishing and pairing to elevate your dessert experience this season.
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Ingredients
  

For the Pie Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

For the Pumpkin Spice Cream Filling:

1 cup heavy whipping cream

2/3 cup powdered sugar

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1 teaspoon pumpkin pie spice

½ teaspoon ground ginger

¼ teaspoon salt

1 cup cream cheese, softened

For the Topping:

Whipped cream (store-bought or homemade)

Ground nutmeg or cinnamon for garnish

Optional: pecans or walnuts for added crunch

Instructions
 

Prepare the Pie Crust:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until everything is well combined and resembles wet sand.

        - Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

          - Bake the crust for 8-10 minutes, or until slightly golden. Remove from the oven and let it cool completely.

            Make the Pumpkin Spice Cream Filling:

              - In a large mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to mix until stiff peaks form. Set aside.

                - In another mixing bowl, combine the pumpkin puree, pumpkin pie spice, ground ginger, and salt. Mix until smooth.

                  - Add the softened cream cheese to the pumpkin mixture and beat until well-combined and creamy.

                    - Gently fold in the whipped cream mixture into the pumpkin mixture, taking care not to deflate the cream. Continue folding until no streaks remain.

                      Assemble the Pie:

                        - Pour the pumpkin spice cream filling into the cooled graham cracker crust. Smooth the top with a spatula.

                          - Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for the best result.

                            Serve:

                              - When ready to serve, top the pie with a generous amount of whipped cream.

                                - Sprinkle ground nutmeg or cinnamon on top as a garnish, and if desired, add chopped pecans or walnuts for some crunch.

                                  - Slice, serve, and enjoy your delightful Pumpkin Spice Cream Pie!

                                    Prep Time, Total Time, Servings: 25 minutes | 4 hours (including chilling) | 8 servings