Fall is in the air, and what better way to celebrate the season than with a slice of warm, comforting pumpkin pie? This recipe takes the classic pumpkin pie and elevates it with a luscious cream cheese swirl, adding a delightful tangy twist to the creamy pumpkin filling. It’s easier to make than you might think, perfect for both beginner bakers and seasoned pie pros looking for a delicious twist on a timeless favorite. Get ready to impress your family and friends with this incredibly easy and healthy dessert! This homemade pie is guaranteed to become a new family favorite, especially during Thanksgiving or the holiday season. It's the best pumpkin pie recipe you'll ever try!
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 Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
For the Pumpkin Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 1 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
Instructions:
Make the Crust:
- Whisk together flour and salt in a large bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- 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.
Prepare the Fillings:
- Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg until well combined.
- Pumpkin Filling: In a separate large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
Assemble and Bake:
- Pour half of the pumpkin filling into the prepared pie crust.
- Dollop spoonfuls of the cream cheese filling over the pumpkin filling.
- Carefully pour the remaining pumpkin filling over the cream cheese filling. Swirl gently with a knife or toothpick for a marbled effect.
- 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. The edges should be set and the center just slightly jiggly.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Pumpkin Pie:
- Use good quality pumpkin puree for the best flavor.
- Don't overmix the fillings; this can lead to a tough pie.
- If you prefer a crispier crust, pre-bake it for 10-12 minutes before adding the fillings.
- For a richer flavor, use brown sugar instead of granulated sugar (or a mixture of both!).
- Let the pie cool completely before slicing; this prevents it from being runny.
Variations:
- Add a sprinkle of chopped pecans or walnuts to the top before baking for added crunch.
- Use a store-bought pie crust to save time.
- Spice it up with a pinch of cayenne pepper for a warm kick.
- For a vegan version, substitute the eggs with flax eggs and use a vegan cream cheese and butter alternative.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Protein: Approximately 5-7g Carbohydrates: Approximately 40-45g
This creamy, dreamy pumpkin pie is a delightful treat that's perfect for any occasion. Its simple preparation and irresistible taste make it a guaranteed crowd-pleaser. Enjoy!