Pumpkin and cottage cheese pie with whipped cream

Ingredients:

Pie

• 110 g of cottage cheese at room temperature
• 425 gr. pumpkin puree
• 1/3 cup whipped cream
• 1/2 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 3 large eggs
• 1 ready cake 22 cm chopped shortcrust pastry pie pan, placed in a glass dish

Cream with whipped cream

• 1 cup whipped cream
• 3 tbsp. l. brown sugar
• 1/2 teaspoon pumpkin pie spice

Preparation:

1. Preheat oven to 190°C and position the rack at the bottom of the oven.
   
   In a medium bowl, combine cream cheese, pumpkin puree, heavy cream, brown sugar and pumpkin pie spicesUsing an electric hand mixer, beat the mixture, adding the eggs one at a time, mixing thoroughly between additions.
2. Pour the filling into the pie crust and bake on a parchment-lined baking sheet until the filling is fully cooked and the crust is golden brown, about 50 to 60 minutes. The center will still be undercooked. Remove the pie from the oven and let it cool to room temperature.
3. Make whipped creamIn a chilled bowl, beat the cream with a hand mixer until it begins to thicken. Add the brown sugar and pumpkin pie spice and continue beating until soft peaks form. Spoon the whipped cream over the pie and serve immediately or refrigerate for 2 hours before serving.
   
   Pumpkin pie recipe with cream cheese frosting, cut into slices cakes.