Layer the graham cracker crust into a pie dish and let sit in the fridge for 40 minutes.
To make the pie, blend the cottage cheese, heavy whipping cream, orange juice, zest, and cane sugar until smooth. To the graham cracker crust, pour the pie mixture into the pie dish and spread evenly across. Set in the fridge for at least 6 hours until it’s firm and set.
Approximately 15 minutes before serving, add 1 cup of heavy whipping cream to a chilled bowl. Using a whisk attachment on a hand mixer, whisk until the whipping cream forms stiff peaks. Top the pie with the fresh whipped cream, some fresh orange zest, and serve.
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.