Hello, fellow pumpkin lovers!
It’s that time of year again! Are you ready for a delicious fall treat?
Today, I’m excited to share my mouthwatering pumpkin pie with cream cheese.
This recipe is creamy, cozy, and packed with flavor.
Perfect for family gatherings or just a sweet night in.
Let’s dive into this autumn delight together! 🍂🎃
| Preparation Time | 90-120 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 110-150 minutes |
| Level of Difficulty | Medium |
Ingredients
For the pie crust:
- 1/2 tsp salt
- 1 1/4 cups plain flour
- 3-4 tbsp ice water
- 1 tsp sugar (granulated, for a crispier crust)
- 1/2 cup cold unsalted butter (cubed into 1/2-inch pieces)
For the cream cheese layer:
- 16 oz light cream cheese (softened to room temperature)
- 1 tsp vanilla extract
- 1 1/4 cups confectioners’ sugar
- 2 tbsp heavy cream (adds richness and a smoother texture)
For the pumpkin layer:
- 1 1/2 tsp pumpkin spice
- 3/4 cup white sugar
- 3/4 cup evaporated milk
- 3 tbsp cornflour
- 3 large eggs
- 2 cups pumpkin puree (I use Libby’s pumpkin puree for consistent results)
For serving:
- whipped cream (optional, for garnish)
Step 1: Prepare the Pie Crust
In a large bowl, combine flour, salt, and sugar.
Cut in cold butter using a pastry cutter or your hands until the mixture becomes crumbly.
Gradually stir in 2-3 tablespoons of ice water, mixing with your hands until the dough comes together into a ball.
Add more ice water if needed.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Roll Out and Bake the Pie Crust
Preheat your oven to 350°F (175°C).
Roll out the chilled dough to a size slightly larger than your pie plate.
Place the dough in the pie plate, pressing it down and trimming the edges.
Use a fork to poke holes all across the bottom and around the edges to prevent puffing.
Bake the crust for 15-20 minutes until it turns golden brown.
Remove from the oven and set aside to cool completely.
Step 3: Prepare the Cream Cheese Layer
In a large bowl, beat cream cheese until smooth.
Add cream, sugar, and vanilla, and continue beating until well combined.
Spread this cream cheese mixture evenly over the cooled pie crust.
Refrigerate to allow it to set while you prepare the next layer.
Step 4: Make the Pumpkin Pudding Layer
In a medium saucepan, whisk together pumpkin, sugar, evaporated milk, eggs, corn starch, and pie spice until completely smooth.
Cook over medium heat, whisking frequently, until the mixture thickens noticeably, about 6-8 minutes.
Allow the pumpkin pudding to cool for about 10 minutes before spreading it over the cream cheese layer.
Refrigerate the pie until it is fully chilled and set, at least 6 hours or preferably overnight.
Step 5: Serve and Enjoy
Before serving, top the pie with whipped cream.
Slice, serve, and enjoy your delicious layered pumpkin pie!
