Pumpkin Pie

Photo by Myra O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • PUMPKIN PIE

  • Ingredients

  • 2

    cups graham cracker crumbs

  • 3

    tbsp. sugar

  • 3

    tbsp. hazelnut creamer, divided

  • 1/2

    cup butter, melted

  • 1

    (8 oz.) package cream cheese

  • 3/4

    cup light brown sugar

  • 3

    eggs

  • 1

    (15-oz.) can pumpkin puree

  • 1/2

    cup heavy cream

  • 1/4

    tsp. pumping pie seasoning

  • 1/2

    tsp. salt

Directions

Heat oven to 350 degrees F. To make crust mix graham crackers, sugar, 1 tbsp. of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside. For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tbsp. of hazelnut creamer, pumpkin pie seasoning and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.

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