Pumpkin Pie
My twist on a classic pumpkin pie, with cream cheese, heavy cream, and without ginger and cloves :)
Servings: 8 slices
Ingredients
- 1 unbaked pie crust store-bought or homemade (recipe follows)
- 425 grams pumpkin puree (15 oz) canned or homemade
- 250 grams cream cheese (9 oz) room temperature
- 160 ml heavy creamy (2/3 cup)
- 100 grams granulated sugar (1/2 cup)
- 100 grams brown sugar (1/2 cup)
- 1 1/2 teaspoons ground cinnamon
- pinch of nutmeg
- pinch of salt
- 1 teaspoon vanilla extract
- 3 eggs room temperature
Homemade pie crust:
- 155 grams all-purpose flour (1 1/4 cup)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 115 grams butter (1/2 cup) chilled and cubed
- 60 ml ice water (1/4 cup)
Instructions
For the crust:
- Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles pea-sized crumbs (some larger pieces are okay).
- Slowly drizzle in one tablespoon of ice water at a time and gently mix it in. Stop adding water when the dough begins to form large clumps. Once the dough starts to come together, turn it out onto a lightly floured surface and pack it into a ball. Flatten the dough into a disc. Cover tightly with plastic wrap and refrigerate for at least 2 hours.
- Heat the oven to 220 C (425 F).
- Roll the dough out to 30 cm (12 inches) in diameter, transfer the dough to a 24 cm (9-inch) pie pan, gently fit it in, trim any excess dough and flute the edges.
- Line the pie crust with parchment paper. Fill with dried beans or dried rice all the way up.
- Bake until the edges just start to brown, 12 to 15 minutes. Remove from the oven, remove the parchment paper and dried beans. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven and bake for 5 minutes more.
For the filling:
- Place pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, and nutmeg in a blender and blend until puree looks glossy (1-2 minutes).
- Transfer the mixture into saucepan and place over medium heat. Stir frequently and cook no longer than 5 minutes.
- In a large bowl beat the eggs, cream cheese, and heavy cream until combined, around 1-2 minutes
- Add in a few tablespoons of warm pumpkin mixture to warm the eggs and ensure that they don't cook when you add the rest of the pumpkin mixture and whisk until combined. Slowly whisk the rest of the pumpkin mixture until smooth. Whisk in the vanilla.
- Place the partially baked pie crust on a parchment-lined baking sheet. Carefully pour the warm pumpkin mixture into the warm pie crust.
- Turn down the oven to 190C (375F). Carefully transfer the baking sheet with the pie to the oven and bake around 50 minutes or until the center is almost set, it should be a little wobbly (a knife tip inserted in the center comes should come out wet but relatively clean,).
- Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!