Pumpkin Cream Cheese Pie
This pumpkin cream cheese pie delivers the perfect balance of creamy and spiced flavors - a velvety smooth, richly flavored dessert that elevates the traditional pumpkin pie to extraordinary heights. The cream cheese layer adds a tangy counterpoint to the warmth of pumpkin spice, creating a dessert that's both familiar and excitingly new.
Equipment
- 9-inch Pie Dish
- Wire Cooling Rack
- Electric Mixer
- Fine-mesh Sieve
Ingredients
For the Crust
- 1½ cups graham cracker crumbs about 12 full sheets, finely crushed
- ¼ cup granulated sugar
- ⅓ cup unsalted butter melted
- 1 pinch salt
For the Cream Cheese Layer
- 8 oz cream cheese softened, room temperature
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Pumpkin Layer
- 15 oz pure pumpkin puree not pumpkin pie filling
- 2 large eggs
- ¾ cup packed brown sugar
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup evaporated milk
Instructions
- Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Gather all ingredients, ensuring cream cheese is properly softened.
- Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl. Mix until the texture resembles wet sand. Transfer to a 9-inch pie dish, pressing firmly and evenly against the bottom and up the sides.
- Bake the crust for 8 minutes until fragrant and slightly golden. Cool completely on a wire rack.
- In a medium bowl, beat softened cream cheese until fluffy – about 2 minutes. Add sugar and continue beating until fully incorporated and silky smooth.
- Mix in the egg and vanilla extract until just combined. Be careful not to overmix.
- Pour the cream cheese mixture into your cooled crust, spreading evenly to create a level foundation.
- In a large bowl, whisk together pumpkin puree, eggs, brown sugar, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
- Gradually add evaporated milk while whisking to create a silky consistency. For ultra-smoothness, strain the mixture through a fine-mesh sieve.
- Carefully pour the pumpkin mixture over the cream cheese layer. Pour slowly and use the back of a spoon to break the fall of the mixture to prevent disturbing the cream cheese layer.
- Bake for 50-55 minutes, or until the center is almost set but still slightly jiggly – about a 2-inch diameter in the very center should wobble slightly when gently shaken.
- Allow the pie to cool completely on a wire rack for at least 2 hours. Then refrigerate for a minimum of 4 hours, preferably overnight.
Notes
- For best results, make this pie 1-2 days ahead to allow flavors to develop.
- Ensure cream cheese is fully softened to room temperature to prevent lumps.
- Don't open the oven door during baking to prevent temperature fluctuations.
- Store covered in the refrigerator for up to 4 days.
- To freeze, wrap individual slices tightly and store for up to 2 months.
- Ensure cream cheese is fully softened to room temperature to prevent lumps.
- Don't open the oven door during baking to prevent temperature fluctuations.
- Store covered in the refrigerator for up to 4 days.
- To freeze, wrap individual slices tightly and store for up to 2 months.
Nutrition
Calories: 385kcalCarbohydrates: 43gProtein: 7gFat: 21gSaturated Fat: 12gCholesterol: 115mgSodium: 295mgFiber: 2gSugar: 32g
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