RCI-BR.006.0277.001

Pumpkin Spice Cream Pie

Pumpkin Spice Cream Pie from the Recidemia collection

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Prepare the Spice Cookie Crust according to its recipe and press firmly into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
2
Bake the crust at 350°F for 10 minutes until lightly set, then remove from oven and allow to cool while preparing the filling.
10 minutes
3
In a large mixing bowl, combine the softened butter with the vanilla shake mix (plus 2 tablespoons), ground cinnamon (1 1/2 teaspoons), ground ginger (1/2 teaspoon), and ground cloves (1/4 teaspoon), beating until smooth and well blended.
4
In a separate bowl, whip the heavy whipping cream to stiff peaks using an electric mixer on medium-high speed.
5
Fold the whipped cream gently into the butter mixture until no white streaks remain, being careful not to deflate the cream.
6
In a small bowl, whisk together the sugar-free butterscotch pudding mix, ground cinnamon (1 1/2 teaspoons), ground ginger (1/2 teaspoon), and ground cloves (1/8 teaspoon).
7
Stir in the canned pumpkin, Splenda sugar substitute, and liquid Sweet N' Low sweetener into the dry pudding mixture until well combined.
8
Gently fold the pumpkin mixture into the cream mixture in two additions, using a spatula and turning the bowl as you fold to distribute evenly.
9
Spoon the pumpkin cream filling into the cooled pie crust, spreading it level and smoothing the top.
10
Refrigerate the pie for at least 2 hours until the filling is set and chilled before serving.
120 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines