Pumpkin Cheesecake Pie
User Reviews
5
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
9 -inch pie
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Calories
397 kcal
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Course
Dessert
Pumpkin Cheesecake Pie
Description
This Pumpkin Cheesecake Pie begins by parbaking a 9-inch pie crust to maintain a crisp base. The pumpkin filling mixes canned pumpkin puree, granulated and brown sugar, pumpkin pie spice, kosher salt, eggs, cream cheese, heavy cream, and vanilla extract. The pumpkin mixture is blended until glossy and gently warmed to smooth the flavors and dissolve sugars. Eggs and dairy are beaten together before tempering with warm pumpkin, preventing curdling.
Baking at 400 degrees F, the pie is cooked until the crust edges brown and the filling is just set with a slight jiggle in the center. This texture indicates proper doneness and helps avoid cracking. Once cooled, the pie sets further to a creamy consistency with a subtle spiced pumpkin taste balanced by the richness of cream cheese. The pie pairs well with whipped cream or as a seasonal dessert for autumn gatherings.
To maintain quality, store the pie covered in the refrigerator and consume within five days. Using a thermometer to check for a 165 degrees F internal temperature can help achieve perfect doneness. Blending the pumpkin mixture before cooking contributes to a smooth, creamy filling.
Ingredients
- 1 pie crust 9-inch, unbaked, store-bought or homemade
- 1 pumpkin puree 15 ounce can
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon kosher salt
- 3 egg room temperature, large
- 8 ounces cream cheese room temperature
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F.
- Line the pie crust with parchment paper. Fill with pie weights or dried beans all the way up the crust.
- Bake until the edges just start to brown, 12 to 15 minutes.
- Remove from the oven, remove the parchment paper and dried beans.
- Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven and bake for 5 minutes more.
- Once the crust is done parbaking set it aside while you make the filling.
- Place pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and kosher salt in a blender and blend until puree looks glossy, around 1 -2 minutes.
- Transfer the mixture into a saucepan and place over medium heat.
- Stir frequently and cook no longer than 5 minutes.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, cream cheese, and heavy cream until combined, around 1-2 minutes
- Add in a few tablespoons of warm pumpkin mixture to warm the eggs and ensure that they don't cook when you add the rest of the pumpkin mixture. Mix slowly to incorporate.
- With the mixer running on low, add in the warmed pumpkin mixture.
- Place the partially baked pie crust on a parchment-lined baking sheet. Carefully pour the warm pumpkin mixture into the warm pie crust.
- Turn down the oven to 350 degrees F.
- Carefully transfer the baking sheet with the pie to the oven and bake around 35-45 minutes or until the center is almost set (covering the edges with a crust shield or foil if browning too quickly), it should be a little wobbly. A knife tip inserted in the center comes should come out wet but relatively clean.
- Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.
Notes
- Do not overbake; the pie should have a slightly jiggly center when removed to prevent cracking during cooling.
- Use a digital thermometer to check for 165°F in the center to ensure proper doneness.
- Store the pie covered in the refrigerator for up to five days to maintain freshness.
- Blending the pumpkin puree mixture before cooking ensures a smooth, creamy filling.
- Gently warming the pumpkin filling helps eliminate raw flavors and dissolve sugars for a better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9-inch pie
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 397kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 121mg | 40% |
| Sodium | 235mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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