Are you looking for a delicious and comforting dessert to satisfy your sweet tooth? Look no further than the classic pumpkin cream cheese pie recipe. This creamy, flavorful pie is a favorite among many, especially during the fall season. With its rich and creamy texture, it’s the perfect end to any meal. In this article, we’ll guide you through the process of making a mouthwatering pumpkin cream cheese pie that will impress your family and friends.
First, gather all the necessary ingredients. For the pie crust, you’ll need flour, butter, salt, and sugar. For the filling, you’ll need canned pumpkin puree, cream cheese, sugar, eggs, vanilla extract, and a pinch of salt. Don’t forget to have a pie dish and a rolling pin on hand.
Start by making the pie crust. In a large bowl, combine the flour, butter, salt, and sugar. Use a pastry cutter or your fingers to mix the ingredients until they form a coarse crumb texture. Add a few tablespoons of cold water, one at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. In a separate bowl, beat the cream cheese until smooth. Gradually add the sugar and continue beating until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and a pinch of salt.
Preheat your oven to 375°F (190°C). Roll out the chilled pie crust on a floured surface and fit it into a pie dish. Trim the excess dough and crimp the edges. Prick the bottom of the crust with a fork to prevent it from bubbling during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes, or until the crust is golden brown.
Reduce the oven temperature to 350°F (175°C). In a saucepan, combine the pumpkin puree and milk and heat over medium heat until warm. Gradually pour the warm mixture into the cream cheese mixture, stirring constantly to prevent separation. Once fully combined, pour the filling into the pre-baked pie crust.
Bake the pie for 50-60 minutes, or until the filling is set and the edges are golden brown. Let it cool completely on a wire rack before refrigerating for at least 4 hours, or overnight, to allow the flavors to meld together. Serve chilled and garnish with whipped cream or a sprinkle of cinnamon sugar, if desired.
Enjoy your homemade pumpkin cream cheese pie with a side of fresh fruit or a scoop of vanilla ice cream. This classic dessert is sure to become a family favorite and a delightful addition to your fall celebrations.
