Put on your aprons and get ready to whip up something sweet and scrumptious because I have a recipe that’s going to give you a taste of autumn in every bite. The season of pumpkin spice and everything nice is upon us, and what better way to celebrate than by indulging in a slice (or two, or three) of the perfect pumpkin pie cupcakes with cream cheese frosting?
But wait, there’s more. This recipe isn’t just any basic pumpkin pie recipe; it’s perfected with a frost on the pumpkin pie recipe to take things to the next level. We’re talking the perfect balance of cinnamon, clove, nutmeg, and ginger blended with canned pumpkin puree, sour cream, butter, and sugar to create a heavenly texture and flavor that’s sure to make your taste buds sing.
Now, I know some folks out there might be thinking “I’ve tried pumpkin pie before, it’s nothing special.” Well let me tell you, this recipe is not one to be overlooked. It’s the best pumpkin pie recipe you’ll ever come across with its mouth-watering aroma and delicious taste.
So grab your mixing bowls and let’s get started. Trust me when I say this recipe will have your guests begging for seconds (and thirds).
Why You’ll Love This Recipe
Listen up, dear reader. I’ve got a recipe that will make your taste buds dance with joy. If you’re looking for the perfect pumpkin pie recipe, you’ve come to the right place. You’ll fall in love with my Frost on the Pumpkin Pie recipe and here’s why:
Firstly, this recipe is unlike any other. With a unique blend of spices, including clove, ginger, and cinnamon, it’s guaranteed to warm you up from the inside out. And let’s not forget about the canned pumpkin and sour cream that give it its luscious texture.
But what sets this pumpkin pie apart from the rest is the irresistible frosting on top. Made with cream cheese and powdered sugar, it’s sweet and tangy all at once. It’s like having a little slice of heaven right in your own home.
Not only is this recipe delicious, but it’s also versatile. You can switch up the spices to your liking or add your own personal touch to make it unique. And if pumpkin pie itself isn’t your thing, you can turn this recipe into cupcakes or bars too.
Finally, what makes this recipe truly special is that it’s perfect for any occasion, not just Thanksgiving. Whether you’re throwing a Halloween party or simply in need of a comforting dessert on a chilly night, my Frost on the Pumpkin Pie recipe is sure to impress.
So what are you waiting for? Grab your apron and get baking! Trust me when I say that you won’t regret making this pumpkin pie your new go-to recipe for every occasion.
Before we jump into the recipe, let’s gather our ingredients in one place. Ain’t nobody got time for a mid-recipe grocery run! This recipe calls for pantry items and some basic kitchen staples. Here is what you’ll need to frost pumpkin pie recipe:
For Pie Crust:
- 2 cups of graham cracker crumbs
- 4 teaspoons of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 tablespoons sugar
For Pie Filling:
- 1 can (15 oz) pumpkin puree
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 teaspoon ground ginger
- 2 teaspoons pumpkin pie spice
- 3 large eggs
For Cream Cheese Frosting:
- 8 oz. cream cheese, room temperature
- 1/2 cup canned pumpkin
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Feeling adventurous? There are some optional variations and substitutions that you can add to make this recipe all your own. Check out section (5) Substitutions and Variations for ideas on how to put a spin on this frost pumpkin pie recipe!
The Recipe How-To
Get ready to sink your teeth into the Frost on the Pumpkin Pie recipe like never before. This is not your typical pumpkin pie. It’s a fusion of pumpkin pie and cheesecake, complete with an unbelievably delicious cream cheese frosting that will have you wishing for a second serving. In this section, I break down the steps – from making the crust to whipping up the filling – to make sure you achieve beautiful results every time. So please have your apron and baking gear ready, and let’s get started!
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Align your nine-inch pie dish with parchment paper or alternatively make a buttered crust by spreading butter inside a chilled pie plate. In a medium-sized bowl, combine 1-1/2 cups of graham cracker crumbs, a quarter cup of granulated sugar, 8 tablespoons of unsalted butter (melted), two teaspoons of ground cinnamon, and a teaspoon of ground ginger. Mix until well blended.
Step 2: Crust Time
Spread the prepared mixture over the bottom and sides of your 9-inch pie dish or pan using a spoon. With a flat-bottomed glass, press the mix onto the bottom and up to an inch inwards from rim to make sure it settles evenly. Press any excess crumbs found around the edges back down onto the bottom of the crust.Prepare for this next step, which involves baking in the preheated oven for eight minutes.
Step 3: Filling and Baking
In a mixing bowl, whisk together 15 ounces pumpkin puree, 3/4 cup sour cream, 3 large eggs plus one egg yolk(lightly beaten), 1-1/4 cups granulated sugar, 1 teaspoon ground cinnamon, 2 teaspoons pumpkin-pie spice,1/4 teaspoon ground ginger,1/4 teaspoon ground nutmeg,**and 1/4 teaspoon ground cloves until all ingredients are well mixed together.In another mixing bowl, use an electric mixer at medium speed to beat down four ounces of softened cream cheese. Slowly add in one tablespoon of unflavored gelatin powder then pour in one cup heavy cream along with half cup powdered sugar while increasing speed until peaks show.
With a large spoon or spatula, fold in whipped cream mixture into pie filling mixture until both are grouped together evenly.Spread this now-combined mixture over the cooled crust then get ready to bake for approximately an hour [60 minutes]. Here’s how you know when it is perfectly cooked: when you shake gently due to slight firmness.
Step 4: The Frost on Top
The delightful cheesecake-like frosting that tops off this dessert is sure to be a crowd-pleaser! Simply combine two packages (16 oz) softened cream cheese with three-quarters cup unsalted butter (softened).Blend
Substitutions and Variations
Now, let’s talk about how this recipe can be flexible and adapted to your liking. Don’t be afraid to get creative, right?
Substitutions can be your friend if you don’t have some of the ingredients on hand or want to experiment with different flavors. For instance, instead of sour cream, you can substitute Greek yogurt or buttermilk. It will give the pie a tangy and creamy taste that complements well the spices. You could also use coconut milk or heavy cream for a richer version.
If you’re feeling adventurous, try adding some tweaks to your pumpkin pie recipe! Spices are the soul of this dessert, and you can play with them as much as you want. If you want a slightly different flavor than cinnamon, nutmeg, and clove, try a pinch of cardamom, allspice, or black pepper. A hint of ginger powder goes well too.
Now let’s dive into variations! Instead of making the classic pumpkin pie in a pie dish, you can make pumpkin cupcakes or cake layers with cream cheese frosting in between. Add some brown butter to your buttercream frosting for extra richness and nuttiness. You also could make pumpkin bars with chocolate chips on top for texture contrast or mix canned pumpkin into your pancake batter for breakfast.
In conclusion, there are countless ways to modify this recipe according to your preferences and creativity. Keep experimenting and making it better!
Serving and Pairing
When it comes to serving and pairing the frost on the pumpkin pie recipe, there are several options that can make this delightful dessert even more enjoyable. One of my personal favorites is a scoop of vanilla ice cream. The cool creaminess of the ice cream balances perfectly with the spicy pumpkin filling and creamy frosting.
For an adult twist, try serving a slice of pumpkin pie alongside a glass of spiced apple cider or mulled wine. The warm spices in both drinks complement the nutmeg and cinnamon in the pie filling, making for a cozy and comforting autumn treat.
If you’re looking for something slightly less sweet, try pairing your pumpkin pie with a cup of hot tea. An herbal chai tea or a black tea with a splash of milk would be my top recommendations for this pairing.
Another fun serving option is to turn your leftover pumpkin pie into a delicious breakfast treat. Toast a slice of cold pie in a toaster oven or microwave before serving with a dollop of whipped cream. Add an extra sprinkle of cinnamon and nutmeg to give it an extra kick!
Overall, the frost on the pumpkin pie recipe is an incredibly versatile dessert that can be served in many different ways. Don’t be afraid to experiment with different pairings until you find your perfect match!
Make-Ahead, Storing and Reheating
Ah, reheating! The one thing that can bring the dead back to life. Okay, let’s not get too carried away, but it sure does help to have leftovers when you put that much effort into something.
For starters, this Frost on the Pumpkin Pie recipe is a great candidate for make-ahead dessert plans. You can absolutely bake this beautiful pumpkin pie ahead of time and refrigerate it until you’re ready to serve it. Sometimes refrigerated pies tend to dry out a bit, but with this recipe, you don’t need to worry about that since it has sour cream in the mix which helps keep it moist.
Storing leftovers is another thing altogether. As with all freshly-baked creations, leaving them at room temperature for extended periods can cause things to spoil quickly. And with an ingredient like canned pumpkin, it’s even more important to be cautious. Your best bet is to store any leftover pie in sealed containers and keep them in the refrigerator for up to four days.
Now if you’re looking to reheat the pie, there are a few things to keep in mind before doing so. First up make sure the pie cools down completely so that it sets properly before slicing into it simply because if it doesn’t set properly then reheating will dry out explicit parts, and no one wants that now do they
When ready, you can reheat individual slices of pumpkin pie by placing them on a microwave-safe dish and warming them up in 10-second intervals until they reach your desired temperature. Or for best results, reheat the whole pie in a low-temperature oven between 250-300°F for around 10-15 minutes or until heated through.
And there you have it – delicious pumpkin goodness warmed up and ready to eat whenever your tummy desires!
Tips for Perfect Results
Ah, let’s talk about the secret of the pumpkin pleasure…the tips! Trust me, these tips will help you avoid obstacles on your way to creating the perfect pumpkin pie for your table. Let’s dive into it then.
First and foremost, I cannot emphasize enough how important it is to measure your ingredients carefully. Baking is a science, and, in order to ensure consistent results, measurements must be precise. So, grab that measuring cup and let’s get started!
Another important tip is to make sure that all ingredients are at room temperature before you start baking. This includes any dairy products such as sour cream and cream cheese. Room temperature ingredients are more easily mixed together and form a better batter.
Do you want to add some extra flavor to your pumpkin pie? Try mixing up the spices! Experiment with adding a little more cinnamon, ginger, clove or nutmeg until you find the right balance for your taste buds. And remember, a little goes a long way!
For an even richer and creamier filling, try mixing in some sour cream or even cream cheese to your canned pumpkin mixture before baking. This will give your pie a unique tangy flavor profile that’s hard to resist.
One common pitfall when making pumpkin pies is ending up with a soggy crust. To avoid this, try pre-baking the crust for about 10 minutes before adding the filling. This will help crisp up the crust and prevent it from becoming too moist.
Finally, when cooling your pie after baking, make sure it cools down completely before slicing into it. If you cut into the pie too soon while it’s still warm, it may end up being runny or falling apart altogether.
These tips will definitely help you achieve flawless results from our frost on the pumpkin pie recipe!
If you’re looking for the perfect recipe that screams fall, look no further than this Frost on the Pumpkin Pie recipe. Not only is it super easy to make, but it’s also incredibly versatile and can be customized to fit your tastes. With its delectable blend of clove, ginger, cinnamon, and nutmeg, this pie is sure to be a hit at any Thanksgiving dinner.
But don’t just take my word for it. Try out this recipe for yourself and taste the magic of pumpkin spice coming together with cream cheese frosting. It’s a flavor that will have you wanting seconds and thirds.
So whether you’re hosting Thanksgiving dinner or just want to treat your family to a delicious dessert, try out this Frost on the Pumpkin Pie recipe. Trust me, your taste buds won’t regret it.
Frost on the Pumpkin Pie Recipe
- 1 1/4 cups graham cracker crumbs
- 3 teaspoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon clove
- 1/3 cup butter, melted
- 1 container sour cream vanilla frosting
- 1 cup sour cream
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1 (8 ounce) carton frozen whipped topping
- Heat oven to 350F degrees.
- In small bowl, combine all crust ingredients.
- Stir until well blended.
- Reserve 2 Tbsp for topping.
- Press remaining crumbs in 9 inch pie pan.
- Bake at 350* for 6 minutes.
- In large bowl, combine all filling ingredients EXCEPT whipped topping.
- Beat for 2 minutes at medium speed.
- Fold in 1 cup whipped topping, pour into crust.
- Spread remaining topping over filling.
- Sprinkle with crumbs.
- Chill at least 4 hours.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.