Pumpkin pie is the quintessential dessert of fall, bringing warmth and comfort to every bite.
This creamy pumpkin pie recipe takes the classic to a new level by incorporating cream cheese for a rich, velvety texture that’s simply irresistible.
With a buttery, flaky crust and the perfect blend of spices, this pie is sure to become a family favorite.
Whether you’re celebrating Thanksgiving or just in the mood for something cozy, this pumpkin pie delivers that homey, satisfying flavor that everyone loves.
Classic Pumpkin Pie
Creamy, spiced, and wrapped in a buttery crust, the perfect pumpkin pie! 🎃🥧
Ingredients
- 8 ounces (225 grams) Cream Cheese, softened
- 15 ounces (425 grams) Pure Pumpkin Puree (1 can)
- 1/3 cup (75 grams) Butter, melted and slightly cooled
- 2 teaspoons Vanilla Extract
- 3 large Eggs
- 2 1/2 cups (300 grams) Powdered Sugar (reduce to 2 cups for a less sweet version)
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg or Pumpkin Pie Spice
- 1/4 teaspoon Salt
- 1 All-Butter Pie Crust (homemade or store-bought)
- Whipped Cream for serving
Instructions
1. Preheat Oven and Prepare Crust:
Preheat your oven to 350°F (175°C). If you’re using a homemade pie crust, roll it out on a lightly floured surface until it’s about 1/8 inch thick.
Carefully transfer the crust to a 9-inch pie dish, pressing it gently into the corners.
Trim any excess dough, leaving a 1-inch overhang. Fold the edges under and crimp decoratively. If using a store-bought crust, follow the package instructions for unrolling and placing it into the pie dish.
Place the pie crust in the refrigerator to chill while you prepare the filling. Chilling the crust helps it hold its shape during baking and prevents shrinkage.
2. Beat the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and free of lumps. This should take about 2-3 minutes.
Ensure the cream cheese is fully softened to avoid lumps in your filling.
3. Add Pumpkin and Butter:
Add the pure pumpkin puree and melted butter to the bowl with the cream cheese. Beat on medium speed until the mixture is fully combined and smooth.
Make sure the butter is melted but not too hot, as it can affect the texture of the filling. Allow it to cool slightly before adding.
4. Incorporate Sugar and Spices:
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the cinnamon, nutmeg (or pumpkin pie spice), and salt.
Beat on low speed until everything is well incorporated and smooth.
Mixing on low speed helps prevent powdered sugar from flying out of the bowl and ensures even distribution of spices.
5. Add Eggs and Vanilla:
Crack the eggs into a small bowl and lightly beat them with a fork before adding them one at a time to the filling mixture. Beat on low speed after each addition just until the yolk disappears.
Add the vanilla extract and mix until smooth. Be careful not to overbeat the eggs, as this can introduce too much air and cause the filling to puff up and crack during baking.
6. Fill the Pie Crust:
Pour the pumpkin filling into the prepared pie crust, spreading it out evenly with a spatula to ensure a smooth surface.
Tap the pie dish gently on the counter a few times to release any air bubbles that may have formed in the filling.
7. Bake the Pie:
Place the pie on the center rack of the preheated oven. Bake for 50-60 minutes, or until the center is set and a knife inserted into the middle comes out clean or with just a few moist crumbs.
If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie shield to prevent burning.
8. Cool and Serve:
Remove the pie from the oven and place it on a wire rack to cool completely. This can take 1-2 hours.
Letting the pie cool completely allows the filling to set properly, making it easier to slice. Serve with a dollop of whipped cream for an extra indulgent treat.
FAQs
Q1: Can I use a store-bought pie crust?
A1: Yes, a store-bought all-butter pie crust works perfectly with this recipe, though homemade crust adds an extra touch of flakiness and flavor.
Q2: How do I know when the pie is done?
A2: The pie is done when the center is set and a knife inserted into the middle comes out clean or with only a few moist crumbs.
Q3: Can I make this pie ahead of time?
A3: Absolutely! You can make the pie a day in advance. Store it in the refrigerator and bring it to room temperature before serving.
Q4: Can I substitute the cream cheese with something else?
A4: For a different texture, you could substitute mascarpone or ricotta cheese, but it will alter the flavor and consistency slightly.
Q5: How should I store leftover pumpkin pie?
A5: Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or foil. It will keep for up to 3 days.
