A basic pumpkin filling tops a tangy cream cheese layer on this old style pumpkin cream cheese pie – a ravishing addition to any Thanksgiving desk!
Is there a extra basic Thanksgiving dessert than pie?
I do know some households which are completely set on one sort of pie and others that must have at the very least 3-4 totally different pies to get pleasure from.
Whether or not you’re all concerning the basic pecan pie or apple crumb pie or want to go rather less conventional with cherry pie, mini pumpkin pies or peanut butter pie, you actually can’t go mistaken.
If you happen to’re on the lookout for a brand new recipe however don’t need to stray too removed from the classics, would possibly I recommend this pumpkin cream cheese pie?
WHAT IS PUMPKIN CREAM CHEESE PIE?
In spite of everything, classics are classics for a purpose!
This pumpkin cream cheese pie is a cross between pumpkin pie and pumpkin cheesecake. A layer of pumpkin pie filling sits on prime of a tangy cream cheese layer, making for a ravishing slice as soon as the pie is minimize.
The pumpkin filling is flavored with all of our favourite heat spices and isn’t overly candy. The cream cheese layer is delicate up in opposition to the pumpkin, so nothing will get overpowered right here. It’s completely balanced and nearly not possible to cease at only one slice.
HOW TO MAKE PUMPKIN CREAM CHEESE PIE
This pumpkin cream cheese pie appears to be like actually lovely with the peerlessly layered cream cheese and pumpkin fillings, but it surely’s means simpler to make than you most likely suppose!
Substances you’ll want
This pie begins with an unbaked 9-inch pie crust. You should utilize your favourite store-bought crust or a do-it-yourself pie crust – the selection is yours.
The cream cheese layer goes into the crust first. For that, you’ll need:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 massive egg
If you happen to neglect to set your cream cheese out to melt forward of time, try my suggestions for methods to soften cream cheese.
For the pumpkin layer, you’ll need:
- 1 ¼ cup pure pumpkin puree
- 1 cup evaporated milk
- 2 eggs
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon floor ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ⅛ teaspoon salt
Be sure you purchase canned pumpkin puree, NOT pumpkin pie filling. You’ll have about ½ cup left in a 15-ounce can of pumpkin, which is strictly what you’ll need to make a batch of pumpkin scones.
If you happen to run out of brown sugar, don’t panic. You’ll be able to whip up a straightforward brown sugar substitute. You can too study methods to soften brown sugar if yours hardened within the pantry.
Be happy to substitute the listed cinnamon, ginger, nutmeg, and cloves with 2 ¼ teaspoons of pumpkin pie spice in case you like.
Making this recipe
Step one to creating this pumpkin cream cheese pie recipe is to arrange your pie crust.
Place the crust gently right into a 9-inch pie plate and crimp the sides. Preserve the crust chilled within the fridge whilst you prep the fillings.
Subsequent, make the cream cheese layer. Use an electrical mixer to beat the cream cheese, granulated sugar, and vanilla till very clean. Beat within the egg till the combination is clean and creamy.
In a separate massive bowl, whisk collectively the pumpkin with the evaporated milk and eggs. In a small bowl, mix the brown sugar with the spices, then whisk this into the pumpkin combination.
Now seize the pie crust from the fridge and set it on a rimmed baking sheet. Unfold the cream cheese combination into the underside of the pie crust, then rigorously pour the pumpkin combination on prime.
Add the pumpkin layer slowly and punctiliously in order that it doesn’t combine with the cream cheese layer. This may consequence within the lovely layering after the pie is baked.
This pumpkin cream cheese pie will bake for 60-70 minutes. It’s finished when the sides are set however the middle has only a tiny jiggle left.
Set the pie on a cooling rack to chill it to room temperature, then cowl and chill the pie for at the very least 4 hours earlier than serving.
I like serving this pie up with somewhat little bit of do-it-yourself whipped cream. I believe it appears to be like actually fairly to pipe some immediately onto the pie, however you may dollop it on while you serve it, too.
MAKE-AHEAD AND STORAGE
As a result of pumpkin cream cheese pie wants to sit back within the fridge for at the very least 4 hours earlier than serving, it’s an amazing pie to make forward of time.
You’ll be able to simply bake this pie as much as 2 days earlier than you propose to serve it and preserve it within the fridge till it’s time for dessert.
Due to the cream cheese layer and the eggs within the pumpkin filling, be sure you preserve the pie saved within the fridge. If any condensation varieties on the highest of the pie, simply use a paper towel to softly blot it away.
Can I exploit a graham cracker crust for this pumpkin pie?
Certain! If a pastry crust isn’t your factor, be happy to make use of a graham cracker crust as an alternative. If utilizing a graham cracker crust, you may bake the pie in a daily pie pan or a 9-inch springform pan.
Can I exploit pumpkin pie spice as an alternative of the listed spices within the pumpkin layer?
If you happen to don’t have the person cinnamon, ginger, nutmeg, and cloves known as for within the recipe however you do have pumpkin pie spice available, merely use 2 ¼ teaspoons of the pumpkin pie spice instead of the listed spices.
Can I exploit contemporary pumpkin puree as an alternative of canned pumpkin?
Sure! I all the time used canned pumpkin as a result of it’s really easy, however you may completely use do-it-yourself pumpkin puree as an alternative.
Do not forget that canned pumpkin is usually a mixture of squashes that fall into the “pumpkin” household, so do-it-yourself pumpkin puree is often a bit lighter in shade than the canned stuff. So the pie will nonetheless have the identical nice taste, however the pumpkin layer may not be as vibrant orange.
Assist! Why did the highest of my pumpkin cream cheese pie crack?
Custard pies, akin to pumpkin pie, can crack when they’re overbaked. This pie will proceed to cook dinner and set because it cools, which is why you need to pull it from the oven whereas the middle continues to be a bit jiggly.
In case your pumpkin cream cheese pie does crack, don’t fear. It would nonetheless style nice! You’ll be able to all the time cowl any cracks with whipped cream and nobody would be the wiser.
Can I freeze this pumpkin cream cheese pie?
Quick reply: Sure.
Longer reply: A well-wrapped pumpkin cream cheese pie could be frozen for as much as a month, however is finest if served inside 2 weeks of when it’s frozen. Thaw the pie in a single day within the fridge.
However remember the fact that freezing and thawing can generally change the feel of custard pies. The flavour will nonetheless be nice, however generally the feel isn’t as silky and excellent after thawing.
For probably the most excellent pumpkin cream cheese pie, I like to recommend making it 1-2 days prematurely and storing it within the fridge till it’s time to serve.
For the cream cheese layer:
Preheat oven to 350°F. Place pie crust in a 9-inch pie plate and crimp the sides. Chill within the fridge till prepared to make use of.
Utilizing an electrical mixer, beat cream cheese with granulated sugar and vanilla till clean. Add the egg and beat till clean and creamy. Put aside.
In a big bowl, whisk collectively pumpkin, evaporated milk, and eggs till blended. In one other bowl, mix brown sugar and spices, then add to pumpkin combination. Whisk to mix till clean.
Take away pie crust from fridge and place on a rimmed baking sheet. Pour in cream cheese combination and unfold evenly. Rigorously pour the pumpkin combination excessive, pouring slowly to not dip into the cream cheese layer.
Bake for 60-70 minutes, till edges are set however the middle is simply barely jiggly. Place on a cooling rack and let cool to room temperature, then cowl and chill within the fridge for at the very least 4 hours to set earlier than serving.
Retailer, lined, within the fridge for as much as 3 days.
Serving: 1slice | Energy: 355kcal | Carbohydrates: 38g | Protein: 8g | Fats: 19g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.01g | Ldl cholesterol: 99mg | Sodium: 275mg | Potassium: 278mg | Fiber: 2g | Sugar: 25g | Vitamin A: 6504IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg