Pumpkin Cream Cheese Pie – My Baking Dependancy

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A basic pumpkin filling tops a tangy cream cheese layer on this old school 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 might be completely set on one form of pie and others that must have at the least 3-4 completely different pies to get pleasure from. 

Whether or not you’re all concerning the basic pecan pie or apple crumb pie or choose to go rather less conventional with cherry pie, mini pumpkin pies or peanut butter pie, you actually can’t go unsuitable.

If you happen to’re on the lookout for a brand new recipe however don’t wish to stray too removed from the classics, may I recommend this pumpkin cream cheese pie?  

WHAT IS PUMPKIN CREAM CHEESE PIE?

That is a kind of old school recipes like old school apple dumplings or old school peanut butter balls that by no means actually goes out of fashion.

In spite of everything, classics are classics for a motive!

This pumpkin cream cheese pie is a cross between pumpkin pie and pumpkin cheesecake. A layer of pumpkin pie filling sits on high of a tangy cream cheese layer, making for a ravishing slice as soon as the pie is reduce.

The pumpkin filling is flavored with all of our favourite heat spices and isn’t overly candy. The cream cheese layer is gentle up towards the pumpkin, so nothing will get overpowered right here. It’s completely balanced and virtually not possible to cease at only one slice.

HOW TO MAKE PUMPKIN CREAM CHEESE PIE

This pumpkin cream cheese pie appears actually stunning with the superbly layered cream cheese and pumpkin fillings, nevertheless it’s method simpler to make than you in all probability suppose!

Components you’ll want

This pie begins with an unbaked 9-inch pie crust. You should use 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 have to:

• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 giant egg

If you happen to neglect to set your cream cheese out to melt forward of time, try my ideas for soften cream cheese. 

For the pumpkin layer, you have to:

• 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 have to to make a batch of pumpkin scones.

If you happen to run out of brown sugar, don’t panic. You may whip up a straightforward brown sugar substitute. You can too study soften brown sugar if yours hardened within the pantry. 

Be at liberty to substitute the listed cinnamon, ginger, nutmeg, and cloves with 2 ¼ teaspoons of pumpkin pie spice should 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. Hold 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 easy. Beat within the egg till the combination is easy and creamy.

In a separate giant 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 fastidiously pour the pumpkin combination on high.

Add the pumpkin layer slowly and thoroughly in order that it doesn’t combine with the cream cheese layer. This can outcome within the stunning 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 heart 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 least 4 hours earlier than serving.

I like serving this pie up with a bit little bit of do-it-yourself whipped cream. I feel it appears actually fairly to pipe some immediately onto the pie, however you’ll be able to dollop it on once 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 least 4 hours earlier than serving, it’s a terrific pie to make forward of time.

You may 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 kinds on the highest of the pie, simply use a paper towel to softly blot it away.

FAQS

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 a substitute. If utilizing a graham cracker crust, you’ll be able to bake the pie in an everyday pie pan or a 9-inch springform pan.

Can I exploit pumpkin pie spice as a substitute of the listed spices within the pumpkin layer?

If you happen to don’t have the person cinnamon, ginger, nutmeg, and cloves referred to as for within the recipe however you do have pumpkin pie spice readily available, merely use 2 ¼ teaspoons of the pumpkin pie spice rather than the listed spices. 

Can I exploit contemporary pumpkin puree as a substitute of canned pumpkin?

Sure! I all the time used canned pumpkin as a result of it’s really easy, however you’ll be able to completely use do-it-yourself pumpkin puree as a substitute.

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 coloration than the canned stuff. So the pie will nonetheless have the identical nice taste, however the pumpkin layer won’t be as vibrant orange.

Assist! Why did the highest of my pumpkin cream cheese pie crack?

Custard pies, similar to pumpkin pie, can crack when they’re overbaked. This pie will proceed to prepare dinner and set because it cools, which is why you wish to pull it from the oven whereas the middle remains to be a bit jiggly. 

In case your pumpkin cream cheese pie does crack, don’t fear. It can nonetheless style nice! You may 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 needless to say freezing and thawing can typically change the feel of custard pies. The flavour will nonetheless be nice, however typically the feel isn’t as silky and excellent after thawing. 

For essentially the most excellent pumpkin cream cheese pie, I like to recommend making it 1-2 days upfront 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 easy. Add the egg and beat till easy 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 easy.

• 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 heart 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 least 4 hours to set earlier than serving.

Be at liberty to substitute the cinnamon, ginger, nutmeg, and cloves for two 1/4 teaspoons of pumpkin pie spice. 
Retailer, coated, 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

The default measuring system on My Baking Dependancy is US Customary. Unit conversions are offered as a courtesy; please remember that there could also be some discrepancies.

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