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Pumpkin Lovers Cream Pie

Recipe By: Evette J. Rahman
Year Submitted: 2016
Winner Second Place

Ingredients

Evette Rahman
Pumpkin Lover’s Cream Pie
Pumpkin Category 2016
Serves 8

Crust
1 1/2 cups ground gingersnap cookies
2 Tbsp sugar
6 Tbsp unsalted butter, melted

Filling
8oz cream cheese, softened
1 cup powdered sugar
1 8oz container frozen whipped topping, thawed
2 Tbsp lemon juice
3/4 cup pumpkin puree
1/2 tsp vanilla extract
1 tsp pumpkin pie spice

Topping
Sweetened whipped cream
candied walnuts

Directions

Preheat oven to 350. Mix crust ingredients together. Press in a deep dish pie plate and bake 8 minutes. Cool completely.

Beat together first 4 filling ingredients together until smooth. Remove half of mixture to another bowl and mix in pumpkin, vanilla and pumpkin pie spice. Make 4 layers in pie crust starting with half of cream mixture and then half of pumpkin mixture. Repeat ending with pumpkin mixture. Garnish with whipped cream and candied walnuts.