Autumn is in the air, and what better way to celebrate the season than with a warm slice of homemade pumpkin cream cheese pie? This recipe isn't just delicious; it’s surprisingly easy to make, perfect for both beginner bakers and seasoned pros seeking a crowd-pleasing dessert. Get ready to impress your friends and family with this incredibly creamy and flavorful pie, the perfect addition to your Thanksgiving feast or any autumn gathering. This recipe offers a delightful blend of classic pumpkin pie spiced with cinnamon, nutmeg, and ginger, elevated by a tangy and rich cream cheese layer. It's a healthy balance of comforting flavors, perfect for satisfying those fall cravings.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
Instructions:
Make the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let it cool completely.
Make the Pumpkin Filling:
- Whisk ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
Make the Cream Cheese Layer:
- Beat cream cheese and sugar: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add egg: Beat in the egg until well combined.
Assemble and Bake the Pie:
- Pour pumpkin filling: Pour the pumpkin filling into the cooled pie crust.
- Top with cream cheese: Carefully spoon the cream cheese mixture over the pumpkin filling. You can swirl it gently for a marbled effect.
- Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Cool: Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set.
Tips and Variations:
- For a richer crust: Use half butter and half shortening.
- Add a crunchy topping: Sprinkle pecans or pepitas over the cream cheese layer before baking.
- Make it vegan: Substitute the eggs with flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water per egg) and use vegan butter and cream cheese.
- Spice it up: Add a pinch of cayenne pepper to the pumpkin filling for a subtle kick.
- Garnish: Before serving, garnish with whipped cream, a sprinkle of cinnamon, or a dusting of powdered sugar.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Saturated Fat: 12-15g
- Cholesterol: 70-80mg
- Sodium: 200-250mg
- Carbohydrates: 40-45g
- Sugar: 25-30g
- Protein: 5-7g
This pumpkin cream cheese pie is a true masterpiece of fall baking. It's a delicious and relatively easy recipe that will become a staple in your autumn baking repertoire. Enjoy!