Cream Cheese Pumpkin Pie
Cream Cheese Pumpkin Pie is a perfect blend of autumn flavors nestled in an all-butter crust. With swirls of sweetened cream cheese and velvety pumpkin custard, this Thanksgiving pie promises pure dessert bliss.
Equipment
- 9 inch pie plate
Ingredients
Pie Crust
- 1 1/2 cups all-purpose flour unbleached
- 1/2 tsp sea salt fine
- 1/2 tsp granulated sugar
- 8 tbsp unsalted butter cold and cubed
- 2 tbsp ice cold water
Cream Cheese Filling
- 8 ounces full-fat cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract pure
- 1 large egg room temperature
- 2 tbsp all-purpose flour
Pumpkin Filling
- 15 ounces canned pumpkin puree
- 2 large eggs room temperature
- 1/2 cup light brown sugar packed
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Instructions
Pie Crust
- Grease the bottom and sides of a 9-inch pie plate with butter or spray with nonstick baking spray. Set aside.
- Add flour, salt, and sugar to a food processor. Pulse to combine.
- Add chilled butter then pulse until butter is reduced to the size of small peas.
- Drizzle in ice cold water then pulse until mixture begins to clump.Note: if dough is too crumbly add a bit more water.
- Remove dough from food processor and place on a floured surface. Flatten into a disk then cover with plastic wrap and refrigerate for a minimum of 1 hour or up to 2 days.
- Remove dough from refrigerator and let it sit at room temperature for 15 minutes.
- Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 11-inches in diameter.
- Gently drape dough into pie dish then trim edges leaving a 1-inch overhang. Tuck excess dough under itself then pinch to crimp edges around the rim.
- Preheat oven to 350 degrees. Place pie plate in the freezer to chill for 30 minutes while the oven gets hot.
- Remove pie crust from the freezer and line completely with aluminum foil. Next, fill foiled crust to the top with pie weights (dried beans or dried rice also work well).
- Par bake the pie crust for 15 minutes.
- Remove crust from the oven then carefully lift aluminum foil by the edges to remove both foil and weights.
- Using a fork, prick the bottom and sides of the pie dough multiple times. This will help prevent the dough from puffing up as it bakes.
- Return pie crust to the oven and bake for 15 minutes or until bottom is dry and just begins turning golden brown.
- Place pie dish on a baking rack to cool while you prepare filling.
Cream Cheese Filling
- Beat cream cheese and sugar with an electric mixer until smooth and lump free. Approximately 3 minutes.
- Add vanilla and egg then beat until combined.
- Beat in flour then set aside while you prepare pumpkin filling.
Pumpkin Filling
- In a large bowl, whisk all pumpkin filling ingredients until combined.
- Add 1/2 cup of cream cheese filling to pumpkin filling then whisk until incorporated.
Assembly
- Pour pumpkin filling into pie crust.
- Using a large spoon, dollop remaining cream cheese filling onto pumpkin layer in randomly placed droplets.
- Gently swirl cream cheese into the pumpkin filling using a wooden skewer or knife tip to create a marbled pattern. Avoid over-swirling or cream cheese will completely blend in with pumpkin.
- Bake for 35 to 40 minutes or until the filling is set.
- Place pie on a wire rack to cool at room temperature for 1 hour.
- Cover and refrigerate pie for 3 hours before slicing and serving.
- To store, cover and place pie in the refrigerator up to 5 days.