Autumn has always held a special place in my heart. As the leaves turn fiery shades of orange and gold, and the crisp air carries hints of cinnamon and nutmeg, I find myself reminiscing about the many family gatherings that have graced my childhood. Among those cherished memories, one stands out: the annual Thanksgiving dinner at my grandmother’s house, where the star of the dessert table was always her signature Pumpkin Cream Cheese Pie.
Each year, as the family gathered around, the kitchen filled with the warm aroma of spices and baked goods, mingling with laughter and chatter. My grandmother would roll out her perfectly flaky pie crust, her skilled hands working magic while I watched in awe, eager to learn her secrets. The filling—a luscious blend of pumpkin puree and cream cheese—was a family favorite, striking a perfect balance between rich and comforting. She’d often say, “A pie is like life; it needs the right balance of sweet and spice.” Those words have stuck with me and echo in my mind every time I prepare this pie.
What I love most about this recipe is the marbled cream cheese layer that adds an unexpected twist to the traditional pumpkin pie. It not only elevates the flavor but also creates a visual masterpiece that delights everyone at the table. I remember the way my cousins and I would hover around the dessert table, excitedly discussing who would get the first slice. With each bite, the smooth cream cheese intertwined with the spiced pumpkin filling created a symphony of flavors, making it a dessert to remember.
Over the years, I’ve brought this pie to potlucks and holiday gatherings, sharing my grandmother’s legacy with friends and loved ones. The ooohs and aaahs that follow the first slice are always worth the effort that goes into making it. There’s something magical about serving a dish that carries a story, connecting us all through shared memories and delicious flavors.
So, as the leaves begin to fall and the pumpkins fill the markets, I invite you to create your own memories with this Pumpkin Cream Cheese Pie. Whether you’re celebrating a holiday or simply enjoying a cozy evening at home, this recipe is bound to become a cherished tradition in your kitchen.
Making Pumpkin Cream Cheese Pie
Click here to get printable version
Ingredients
- 2 ½ cups all-purpose flour
- 1 ⅓ cups unsalted butter (82% fat, chilled)
- ⅓ cup ice water
- ½ teaspoon salt
- 1 ¼ cups pumpkin puree (room temperature)
- 2 large eggs (room temperature)
- 1 egg yolk (room temperature)
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 8 oz cream cheese (full fat, room temperature)
- 3 oz cream cheese (full fat, room temperature)
- 2 tablespoons heavy cream (36% fat, cold)
- 2 tablespoons powdered sugar (sifted)
- 1 egg white
Directions
- Start by preparing the pie crust: In a large mixing bowl, blend the cold butter with the flour and salt by rubbing it between your fingers until the mixture resembles coarse crumbs. Make sure to leave some butter pieces for added texture.
- Gradually incorporate the ice water, stirring gently with a spatula after each addition until the dough comes together.
- Gently knead the dough into a ball; it should feel crumbly at first but will soon hold together. Shape it into a disk, wrap in plastic, and refrigerate for at least 2 hours.
- Once chilled, let the dough sit out for a few minutes until it’s cold but still malleable. Roll it out on a lightly floured surface or silicone mat until it’s about 10 inches across.
- Transfer the rolled dough into a 9-inch pie dish, trimming any excess, and crimp the edges. Freeze the crust for 30 minutes.
- Preheat your oven to 372°F. Line the crust with parchment paper and fill it with pie weights or rice. Bake for 15 minutes.
- After removing the weights, brush the crust with egg white and bake for an additional 15 minutes. For a shiny finish, apply a mixture of egg yolk and milk to the edges before baking.
- Next, make the filling: In a bowl, whisk together pumpkin puree, pumpkin pie spice, cornstarch, eggs, egg yolk, and cream cheese until the mixture is completely smooth.
- For the cream cheese swirl, beat together the remaining cream cheese, heavy cream, and powdered sugar until smooth.
- Pour the pumpkin filling into the cooled crust and use a piping bag to dot the cream cheese mixture over the top. Gently swirl with a chopstick for a marbled design.
- Cover the edges of the crust with aluminum foil, reduce the oven temperature to 350°F, and bake for 50 minutes. The pie is ready when the edges are set and the center has a slight jiggle.
- Allow the pie to cool in the refrigerator for at least 4 hours before slicing and serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Storing Suggestion
Keep the pie covered in the refrigerator to maintain freshness, ideally in an airtight container. It can last for up to 3 days.
Cooking Tips
For a richer flavor, consider using brown sugar instead of white. If you don’t have pumpkin pie spice, you can substitute it with a mixture of cinnamon, nutmeg, and ginger. Ensure that all dairy ingredients are at room temperature for better blending.
Serving Suggestions
Serve the pie chilled, garnished with whipped cream or a sprinkle of cinnamon. It pairs wonderfully with a hot cup of spiced chai or coffee.
Ingredient Substitutions
If you’re looking for a lighter option, you can use reduced-fat cream cheese. For a dairy-free alternative, consider using coconut cream in place of heavy cream and a plant-based cream cheese substitute.
Seasonal Variations
In the fall, add chopped pecans or walnuts to the filling for extra crunch. During the winter, consider mixing in some chopped cranberries or apple slices for a festive twist.
Allergen Information
This recipe contains dairy and gluten. For gluten-free options, substitute the all-purpose flour with a gluten-free blend, and ensure your cream cheese is gluten-free as well.
FAQ:
Can I use canned pumpkin instead of fresh pumpkin puree?
Yes, canned pumpkin puree is a convenient substitute and works just as well in this recipe.
How long should I bake the pie?
Bake the pie for about 50 minutes at 350°F after pre-baking the crust.
Can I freeze this pie?
Yes, you can freeze the pie before baking. Wrap it tightly and store it for up to 3 months. Bake from frozen, adding additional time as needed.
What can I serve with this pie?
This pie goes well with whipped cream, vanilla ice cream, or a dollop of crème fraîche.
How can I tell when the pie is done?
The pie is done when the edges are set, and the center has a slight jiggle. It will firm up as it cools.
Is this pie suitable for vegetarians?
Yes, this pumpkin cream cheese pie is suitable for vegetarians, as it does not contain any meat products.
Pumpkin Cream Cheese Pie
Ingredients
- 2 ½ cups all-purpose flour
- 1 ⅓ cups unsalted butter 82% fat, chilled
- ⅓ cup ice water
- ½ teaspoon salt
- 1 ¼ cups pumpkin puree room temperature
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 8 oz cream cheese full fat, room temperature
- 3 oz cream cheese full fat, room temperature
- 2 tablespoons heavy cream 36% fat, cold
- 2 tablespoons powdered sugar sifted
- 1 egg white
Instructions
For the pie crust
- Combine chilled butter pieces with flour and salt, rubbing between fingers until the mixture resembles coarse sand. Retain some larger butter pieces for texture; avoid overworking.
- Gradually add ice water, mixing with a spatula or spoon after each addition until combined.
- Gently bring the dough together with your hands. It will initially appear crumbly but should form a cohesive dough shortly. Avoid kneading.
- Shape the dough into a disk, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.
- After chilling, let the dough sit at room temperature for a few minutes. The dough should be cold but pliable enough to roll out without cracking.
- Roll the dough on a silicone mat or lightly floured surface to about 10 inches in diameter. Rotate the dough as you roll to ensure even thickness. If the dough warms up, chill briefly in the freezer before continuing.
- Fit the dough into a 9-inch pie dish, trim excess, and crimp edges. Chill in the freezer for 30 minutes.
- Preheat the oven to 372°F.
- Line the chilled pie crust with parchment paper and fill with weights (rice works well). Bake for 15 minutes.
- Remove weights, brush with egg white, and bake for an additional 15 minutes. For a glossy finish, brush edges with a mixture of egg yolk and milk.
Pumpkin Pie Filling with Cream Cheese
- Whisk together pumpkin puree, pumpkin pie spice, cornstarch, eggs, egg yolk, and cream cheese until smooth.
For the cream cheese marble
- Combine cream cheese, heavy cream, and powdered sugar until smooth.
Assembling
- Pour the pumpkin filling into the pre-baked crust. Use a piping bag to dot the cream cheese mixture over the pumpkin filling. Swirl gently with a chopstick for a marbled effect.
- Cover crust edges with aluminum foil. Lower the oven temperature to 350°F and bake for 50 minutes.
- The pie is done when the filling's edges are set and the center is slightly jiggly.
- Refrigerate the pie for 4 hours before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
