The Best Pumpkin Pie Recipe
User Reviews
5
The Best Pumpkin Pie Recipe
Description
This pumpkin pie combines a base of cream cheese and pumpkin puree for a rich, creamy custard filling sweetened with powdered sugar and flavored with cinnamon, nutmeg or pumpkin pie spice, and vanilla. The filling is carefully mixed to avoid curdling by cooling the melted butter before combining. The all-butter pie crust provides a flaky and tender base for the filling.
After pouring the filling into the pie crust, the pie is baked starting at a higher temperature to set the crust and filling, then the temperature is lowered to finish baking gently. When done, the pie will have a slight jiggle in the center and requires cooling at room temperature before refrigeration for thorough setting. Once chilled, the pie firms up and develops its characteristic texture.
Adjusting the powdered sugar amount allows control of sweetness. Proper mixing of room temperature cream cheese ensures the smoothest filling. The pie can be served chilled, making it suitable for dessert after meals or holiday gatherings.
Ingredients
Pumpkin Pie Filling:
- (1) ounce pkg. cream cheese softened
- (1) ounce can pumpkin puree pure
- 1/2 cup butter (melted and slightly cooled)
- 2 teaspoons vanilla
- 3 large egg
- 3 1/4 cups powdered sugar may reduce to 2 1/2 cups
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg or 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon salt
- pie crust all-butter
Homemade Whipped Cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
Instructions
- Make pie crust recipe according to recipe directions. Find the recipe for an https://www.modernhoney.com/butter-flaky-pie-crust/Let dough chill in refrigerator, tightly wrapped.
- In mixing bowl, beat the softened cream cheese (ensure it is at room temperature) for 5 minutes until light and fluffy, scraping down the sides often with spatula. The whisk attachment works the best to whip the cream cheese. See notes for mixing options.
- Add pumpkin and mix for another 5 minutes.
- Add melted butter (make sure it is not too hot) and vanilla and mix for 1 minute.
- Add eggs one at a time, mixing well after each addition.
- Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt.
- Preheat oven to 400 degrees.
- Place pie dough in a deep-dish pie pan.
- Pour pumpkin pie filling into pie crust and place pie plate on baking sheet. Depending on the size of your pie pan, you may have some extra filling.
- Bake for 15 minutes. Lower the temperature of the oven to 350 degrees and bake for an additional 42 - 48 minutes. Watch the crust carefully to make sure it isn't becoming too brown. Cover with pie cover or foil to prevent browning. See NOTES below for more details.
- Let cool to room temperature, about 1 hour. Then, let chill in refrigerator for 4 hours.
- Top with freshly whipped cream.
Notes
- Reduce powdered sugar to 2 1/2 cups if a less sweet pie is preferred.
- Allow melted butter to cool for 10 to 15 minutes before mixing to prevent curdling.
- Use softened cream cheese at room temperature for a smooth filling consistency.
- The pie is done when the center slightly jiggles; cool to room temperature before refrigerating to avoid sinking.
- Might increase pumpkin pie spice up to 1 1/2 to 2 teaspoons for a spicier flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 144mg | 6% |
| Potassium | 66mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 38g | 76% |
| Vitamin A | 1279IU | 26% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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