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Thursday, October 1, 2009

Recipe... Pumpkin Butter Pie

This easy pumpkin pie is made with pumpkin butter, cream cheese, and whipped topping.

8 ounces cream cheese, room temperature
1 jar pumpkin butter, 9 to 12 ounces
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
2 cups whipped topping, thawed, and more for serving
Prepared graham cracker crust

Beat cream cheese, pumpkin butter, brown sugar, and cinnamon on medium speed of electric mixer until smooth and well blended, scraping the bowl occasionally. Fold in the 2 cups of whipped topping. Spoon into the prepared graham cracker crust and spread to smooth the top. Refrigerate for 3 to 4 hours before serving.

1 comment:

Crystal Laine Miller said...

I love your recipes! I wish I lived closer to your store--I'd be a regular!

I had to link this one on my Facebook page. Too yummy.

Praying you are doing amazingly well.

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