Description
This rich and creamy pumpkin pie recipe combines smooth cream cheese with classic pumpkin pie spices for a decadent twist on a traditional favorite. Made with an all-butter flaky pie crust and topped with freshly whipped cream, this pie is perfect for fall celebrations and holiday dinners.
Ingredients
Scale
Pie Crust
- All-Butter Pie Crust (prepared according to this recipe)
Pie Filling
- 1 (8-ounce) package Cream Cheese, softened
- 1 (15-ounce) can Pure Pumpkin Puree
- 1/2 cup Butter, melted and slightly cooled
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 3 1/4 cups Powdered Sugar (may reduce to 2 1/2 cups)
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg or Pumpkin Pie Spice
- 1/4 teaspoon Salt
Topping
- 2 cups Heavy Cream
- 1/2 cup Powdered Sugar
Instructions
- Make Pie Crust: Prepare the all-butter flaky pie crust according to the linked recipe. Once dough is made, chill it tightly wrapped in the refrigerator.
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scraping down the sides often. Using a whisk attachment helps achieve the best texture.
- Add Pumpkin: Mix in the pumpkin puree and continue beating for another 5 minutes to blend fully.
- Add Butter and Vanilla: Add the melted, slightly cooled butter and vanilla extract; mix for 1 minute until well combined.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Add Sugar and Spices: Incorporate the powdered sugar, cinnamon, nutmeg (or pumpkin pie spice), and salt, mixing thoroughly.
- Preheat Oven: Preheat your oven to 400°F (204°C).
- Prepare Pie Pan: Place the chilled pie dough into a deep-dish pie pan, pressing evenly to fit the shape.
- Fill Pie: Pour the pumpkin pie filling into the prepared crust. Place the pie pan on a baking sheet to catch any drips.
- Bake Pie: Bake at 400°F for 15 minutes. Then, lower the oven temperature to 350°F (175°C) and bake for an additional 42 to 48 minutes. Monitor the crust to avoid over-browning; cover edges with foil if necessary.
- Cool and Chill: Allow the pie to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours to set fully.
- Whip Cream and Serve: Whip the heavy cream with powdered sugar until stiff peaks form and top the chilled pumpkin pie before serving.
Notes
- Ensure the cream cheese is at room temperature before beating to avoid lumps.
- You can reduce the powdered sugar in the filling to 2 1/2 cups for a less sweet pie.
- If the crust starts to brown too quickly, cover the edges with foil or a pie shield to prevent burning.
- Use a deep-dish pie pan to accommodate the thick filling.
- The pie can be made a day ahead and stored in the refrigerator.
- For easier whipping of the cream, chill your mixing bowl and beaters beforehand.
- Prep Time: 25 minutes
- Cook Time: 1 hour 3 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie, pumpkin pie recipe, fall dessert, holiday dessert, cream cheese pumpkin pie, homemade pie
