| Ingredients | Pumpkin, Unbleached Flour, Evaporated Milk (Organic Milk, Disodium Phosphate, Carrageenan, Vitamin D3), Butter, Egg, Brown Sugar, Egg Yolk, Heavy Cream (Cream, Carrageenan), Cream Cheese (Pasteurized Milk and Cream, Cultures, Salt, Guar Gum, Xanthan Gum, Carob Bean Gum), Molasses, Sugar, Apple Cider Vinegar, Salt, Ground Cinnamon, Ground Ginger, Nutmeg, Vanilla Extract, Ground Clove |
| Reheating instructions | Best enjoyed chilled, so remove from refrigerator 10-15 minutes before serving. |
| Servings | Serves 6 to 8 |
| Size | 26 oz (9-inch) |
My favorite thing about Thanksgiving is the pumpkin pie, and I'm especially excited about this recipe, which adds a velvety vanilla cream cheese whipped topping to our classic pie. It's simply the best...rich, creamy, pumpkin-y goodness baked in a buttery from-scratch pie crust. -Sam M
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