Picture the creamy decadence of a pumpkin pie meeting the smooth richness of cream cheese.
There’s something about the comforting aroma of spices filling your kitchen that makes this Pumpkin Cream Cheese Pie a must-bake.
It’s delightfully simple to prepare yet feels indulgent and cozy, making it a beloved favorite for any occasion.
As the ingredients meld together perfectly in the oven, they create a velvety texture that’s irresistible.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 Mixing bowl
- 1 Whisk
- 1 9-inch pie pan
- 1 Oven
- 1 Spatula
Ingredients
- 1 9-inch pie crust
- 8 ounces Cream cheese, softened
- 1/2 cup Granulated sugar
- 1/2 teaspoon Vanilla extract
- 1 cup Pumpkin puree
- 3/4 cup Evaporated milk
- 2 large Eggs
- 1/2 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Salt
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Pumpkin Cream Cheese Pie, follow this timeline:
- Reading & Gathering Ingredients (10 minutes)
- Read through the recipe instructions thoroughly.
- Gather all the necessary ingredients and equipment.
- Prep Time (20 minutes)
- Cream Cheese Layer (10 minutes)
- Beat the cream cheese until smooth in a mixing bowl.
- Add the granulated sugar and vanilla extract, and mix well.
- Spread the cream cheese mixture evenly on the bottom of the pie crust.
- Pumpkin Mixture (10 minutes)
- In another bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Preheat Oven (5 minutes)
- Preheat the oven to 350°F (175°C) while you finish preparing the mixtures.
- Assembly (5 minutes)
- Pour the pumpkin mixture over the cream cheese layer in the pie crust.
- Cook Time (50 minutes)
- Place the pie pan in the preheated oven and bake for 50 minutes or until the center is set.
- Check the pie after 45 minutes to prevent overcooking.
- Cooling & Resting Time (4 hours)
- Remove the pie from the oven and allow it to cool at room temperature for about 2 hours.
- Transfer the pie to the refrigerator and let it chill for at least 2 more hours before serving.
- Serving
- Slice and serve chilled or at room temperature.
- Optionally, garnish with whipped cream or a sprinkle of cinnamon.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, beat the cream cheese until smooth.
Add the granulated sugar and vanilla extract to the cream cheese and mix well.
Spread the cream cheese mixture evenly on the bottom of the pie crust.
In another bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
Pour the pumpkin mixture over the cream cheese layer in the pie crust.
Place the pie pan in the preheated oven and bake for 50 minutes or until the center is set.
Remove the pie from the oven and allow it to cool at room temperature for about 2 hours.
Transfer the pie to the refrigerator and let it chill for at least 2 more hours before serving.
Slice and serve chilled or at room temperature.
Serving Tips
- Whipped Cream: Top each slice with a dollop of whipped cream for added creaminess.
- Sprinkle of Cinnamon: Dust some cinnamon over the pie for a warm, spiced aroma.
- Caramel Drizzle: Drizzle caramel sauce over each slice for a sweet, decadent finish.
- Pecans: Add crushed pecans on top for a crunchy texture contrast.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a classic dessert pairing.
Storage
To store Pumpkin Cream Cheese Pie, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days.
For longer storage, freeze for up to 2 months.
Freezing
To freeze Pumpkin Cream Cheese Pie, first cool it completely.
Wrap tightly in plastic wrap, then aluminum foil.
Store it in a freezer-safe container, and consume within 1-2 months for best quality.
Reheating
To reheat Pumpkin Cream Cheese Pie, warm individual slices in a preheated oven at 300°F for 10-15 minutes.
Avoid microwaving to maintain texture and prevent the crust from becoming soggy.
Final Thoughts
Pumpkin Cream Cheese Pie is a delightful dessert that combines the rich flavors of cream cheese with the warm spices of pumpkin.
It’s an excellent choice for holiday gatherings or a cozy fall treat.
To guarantee success, remember to allow ample time for cooling and chilling.
This guarantees the layers set properly and enhance the overall flavor.
For an additional touch, consider serving with a dollop of whipped cream or a sprinkle of cinnamon.
With its creamy texture and aromatic spices, this pie is sure to become a favorite.
Enjoy the comforting taste of autumn in every bite.
Frequently Asked Questions
Can I Use a Pre-Made Pie Crust for This Recipe?
Yes, you can use a pre-made pie crust. Make certain it’s 9 inches in diameter for proper fit. Blind bake it at 350°F for 10 minutes to prevent a soggy bottom. Let it cool before adding the filling.
What Is the Best Way to Soften Cream Cheese Quickly?
You can soften cream cheese quickly by microwaving it. Place the cream cheese block on a microwave-safe plate, then heat on 50% power for 15-20 seconds. Check consistency; repeat if needed. Make certain it’s evenly softened throughout.
Can I Substitute Evaporated Milk With Regular Milk or Another Ingredient?
Yes, substitute 3/4 cup evaporated milk with 3/4 cup heavy cream for a richer texture. Alternatively, use 3/4 cup whole milk mixed with 1 tablespoon cornstarch for similar consistency. Adjust baking time; monitor for doneness.
How Can I Prevent the Pie Crust From Becoming Soggy?
To prevent a soggy crust, pre-bake it at 375°F for 10 minutes. Brush with egg wash after cooling. Make certain filling is not overly wet and bake until the center is firm. Avoid storing uncovered.
Are There Any Gluten-Free Options for the Pie Crust?
For a gluten-free pie crust, replace traditional flour with a blend of 1 cup almond flour, 1/2 cup tapioca starch, and 1/4 cup coconut flour. Bind with 1/2 teaspoon xanthan gum. Pre-bake to prevent fogginess.
Pumpkin Cream Cheese Pie
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 9-inch pie pan
- 1 Oven
- 1 Spatula
Ingredients
- 1 9-inch pie crust
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3/4 cup evaporated milk
- 2 large eggs
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar and vanilla extract to the cream cheese and mix well.
- Spread the cream cheese mixture evenly on the bottom of the pie crust.
- In another bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Pour the pumpkin mixture over the cream cheese layer in the pie crust.
- Place the pie pan in the preheated oven and bake for 50 minutes or until the center is set.
- Remove the pie from the oven and allow it to cool at room temperature for about 2 hours.
- Transfer the pie to the refrigerator and let it chill for at least 2 more hours before serving.
- Slice and serve chilled or at room temperature.
Notes
