Ideal treats for every occasion!
As always, I’ve spent days relentlessly developing a perfect copycat recipe for this tasty pumpkin and creme pie.
The key lies in the main pie filling and vanilla creme filling. I just used store-bought puff pastry sheets (pie crusts) to save myself some time.
In a medium mixing bowl, combine the pumpkin puree, vanilla extract, pumpkin spice seasoning, and white sugar. Whisk the ingredients together until seamlessly blended and set aside.
In another mixing bowl, whip the cream cheese until it achieves a smooth consistency. Subsequently, incorporate the powdered sugar, beating the mixture until it is well-integrated.
Unroll the first pie crust and position it on a baking sheet lined with parchment paper, trimming and repositioning any excess parts to form an even rectangle.
The contrast between the rich filling and the fluffy whipped cream creates a harmonious balance that many find irresistible.