Description
Creamy pumpkin cream cheese delight merges autumn’s warmth with rich dessert pleasures. Smooth spices and silky texture invite you to savor seasonal comfort without complexity.
Ingredients
Scale
- 2 cups (473 ml) mashed canned pumpkin
- 1 package (8 oz/226 g) softened cream cheese
- 1 piece pre-made pie dough
- 1 cup (200 g) sugar
- 1 cup (237 ml) half-and-half cream
- ¼ cup (57 g) melted butter
- 3 egg yolks, slightly beaten
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger (optional)
- Whipped cream (for topping)
Instructions
- Crust Preparation: Position the oven rack in the center and preheat to 180°C (350°F). Carefully drape pie dough into a 9-inch pie pan, creating delicate crimped edges. Chill in the freezer for 60 minutes to prevent shrinkage.
- Blind Baking: Line the chilled crust with parchment paper and ceramic pie weights. Bake for 10 minutes, then remove weights and parchment. Return to oven for an additional 10-12 minutes until achieving a golden appearance. Cool completely.
- Filling Creation: In a large mixing bowl, whip cream cheese using an electric mixer until smooth. Gradually blend in pumpkin puree, granulated sugar, salt, egg yolks, half-and-half cream, and melted butter until achieving a velvety consistency.
- Flavor Enhancement: Incorporate vanilla extract, ground cinnamon, and optional ground ginger, folding gently to distribute flavors evenly throughout the mixture.
- Baking Process: Transfer the filling into the pre-baked crust, ensuring an even spread and eliminating air pockets. Bake for 45-50 minutes until the center shows a slight jiggle when gently shaken.
- Cooling and Setting: Remove from oven and place on a wire rack. Allow the pie to rest and set at room temperature for 2-3 hours, ensuring a perfect texture.
- Serving: Slice with a clean, sharp knife between each cut. Embellish with a billowing dollop of freshly whipped cream for a sophisticated presentation.
Notes
- Crust Chilling Technique: Freezing the pie crust for exactly 60 minutes prevents shrinkage and creates a flaky, stable base for your pie.
- Blind Baking Precision: Using ceramic weights or dried beans ensures an evenly cooked, crisp crust that won’t become soggy from the creamy filling.
- Smooth Filling Secret: Blend cream cheese thoroughly and add ingredients gradually to achieve a silky, lump-free texture that guarantees a professional-quality dessert.
- Doneness Test Tip: Look for a gentle wobble in the center when shaking the pie, which indicates perfect baking and a creamy, custard-like consistency.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 335
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg