Ingredients
1 sheet refrigerated pie crust1 package (8 ounces) cream cheese, softened3 tablespoons confectioners’ sugar1/2 teaspoon vanilla extractFILLING:1-2/3 cups heavy whipping cream1-1/2 cups canned pumpkin2 large eggs, room temperature, lightly beaten3/4 cup sugar1-3/4 teaspoons pumpkin pie spice
Preparation
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread into crust.
In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
