Ingredients

• 1 , 8 ounce
• 0.33 cups white sugar
• 1.5 tablespoons lemon juice
• 1.5 teaspoons vanilla extract
• 1 , 15 ounce
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground ginger
• 0.5 teaspoons ground nutmeg
• 0.5 cups heavy whipping cream
• 1 , 9 inch

Instructions

1. 1 Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
2. 2 Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
3. 3 Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
4. 4 Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
5. 5 Chill in the refrigerator until set, 3 to 4 hours.

Nutrition per serving