Frost on the Pumpkin Pie
Indulge in the ultimate fall dessert with "Frost on the Pumpkin Pie," a luscious twist on the classic pumpkin pie recipe. This show-stopping treat combines a velvety pumpkin filling infused with warm spices like cinnamon, nutmeg, and ginger, baked to perfection in a golden, flaky pie crust. The magic lies in the creamy topping—a luxurious layer of whipped cream cheese frosting, lightly sweetened with powdered sugar and a touch of vanilla, adding a dreamy, frosty finish. Effortlessly prepared in under 20 minutes of hands-on time, this dessert is perfect for autumn gatherings, Thanksgiving celebrations, or anytime you crave a cozy, spiced treat. Serve it chilled for a rich, flavorful experience that captures the essence of the season. Don't miss out on this must-try pumpkin pie recipe with a frosty upgrade!
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Recipe Information
Ingredients
- 1.5 cups Pumpkin puree
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 2 large Eggs
- 1.25 cups Evaporated milk
- 1 prepared 9-inch Pie crust
- 4 ounces Cream cheese
- 0.5 cups Powdered sugar
- 0.5 cups Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt until well combined.
Add the eggs to the mixture one at a time, whisking until smooth after each addition.
Gradually stir in the evaporated milk, mixing until evenly incorporated.
Pour the pumpkin mixture into the prepared pie crust and smooth the surface with a spatula.
Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set around the edges and slightly jiggles in the center.
Remove the pie from the oven and allow it to cool completely on a wire rack.
While the pie cools, prepare the frosted topping by beating the cream cheese in a medium bowl until smooth and creamy.
Add the powdered sugar, heavy cream, and vanilla extract to the cream cheese, then beat until the mixture is light and fluffy.
Once the pie is completely cooled, spread the cream cheese frosting over the top in an even layer using a spatula.
Chill the frosted pie in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Slice and serve cold for a perfect autumn dessert!
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 375.3 g | 136% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 301.3 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 1248 mg | 96% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2151 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
