About This Easy Pumpkin Pie Recipe
Pies, for me, mean comfort, home, warmth, and family. I like all kinds of pies, but nothing beats a classic pumpkin pie — it’s one of my favorite Thanksgiving desserts!
Given how many pumpkin pie recipes are out there, I must admit that it was difficult and took me a pretty long time to master this pumpkin pie recipe.
I would often find that either the filling wasn’t set properly, or was overcooked with severe cracks, or the spices were overpowering or too sweet, or the crust was just lousy. I’ve been there and tried them all. Until I have found the perfect one!
My recipe creates a delightful pie with two great tastes! Pumpkin and cream cheese come together to elevate this classic pie with a luscious and delicious swirl. The rich and creamy pie filling comes together in minutes and is made from pumpkin purée, cream cheese, eggs, sugar, half-and-half, butter, and spices.
To prevent the crust from becoming sloppy, I like to blind bake it before adding the filling. Blind baking means baking the pie crust first without the filling. This technique is particularly useful when baking pies with a custard-base filling that requires little oven time, such as this pumpkin pie. It will help ensure that your pie will not have a raw, soggy bottom.
Serve this creamy, flaky pie plain or with a generous dollop of whipped cream to add the perfect finishing touch!
What You Need for This Homemade Pumpkin Pie Recipe
- Cream Cheese: For my baking, I like to use cream cheese that comes in a block and not the spreadable kind. It needs to be softened at room temperature so that it can be easily whipped.
- Pumpkin Purée: For this recipe, it is important to use pumpkin purée and not spiced pumpkin pie filling.
- Sugar: I have used white granulated sugar.
- Eggs: They help to bind the filling together and create a custard-like consistency with a rich, luxurious texture.
- Half-and-Half: It is a mixture of half whole milk and half cream, and I like to use it in this recipe because it is richer than milk but has a thinner consistency compared to cream.
- Butter: I like to use unsalted butter so that I can control the salt quantity.
- Vanilla Extract: Just a splash of vanilla extract helps enhance all the flavors.
- Spices: I like to use a blend of cinnamon and ground ginger that gives the pumpkin a warm and gently spiced flavor.
- Pie Dough: I have used a store-bought pie crust for this recipe.
- Whipped Cream (Optional): For serving.
- Pie Dough: I have used a store-bought pie dough, but you can also use a homemade one if you prefer.
- Pumpkin Purée: I have used canned purée, but you can also use homemade. Just make sure to remove any excess water that it may have.
- Half-and-Half: It can be replaced with equal parts of whole milk and heavy cream.
- Spices: I like to use a blend of cinnamon and ground ginger, but you can also add nutmeg and cloves if you wish.
Can I make ahead this pumpkin pie?
Yes. A pumpkin pie is a custard pie, so it needs to be stored in the fridge. This makes it a perfect make-ahead dessert. You can make it a day or two in advance and store it in the refrigerator.
Can I freeze this pie?
Yes. Once it is cooled completely, wrap it in plastic wrap, place it in a freezer bag, and freeze it for up to 3 months. To defrost, just let the pie sit in the refrigerator overnight.
This rich and smooth pumpkin pie with a flaky crust and creamy, indulgent filling is the perfect Thanksgiving dessert that everyone will love.
Yield: 6 to 8 servings (23 cm / 9-inch pie pan)
How To Make Pumpkin Pie from Scratch
Place the pie dough into the pan and make sure to cover the bottom and the sides by pressing it down. Pinching and crimping the edges will help make the crust prettier.
I used my index finger and thumb to pinch the pie crust at an angle and pull up the dough’s outer edge gently with each pinch. It creates an elegant rope-like effect. Place the pan with the dough into the freezer for about 1 hour.
Preheat the oven to 180℃ (350℉). Cover the dough with aluminum foil or parchment paper, and add dry beans or pie weights. You then need to blind bake the pie dough for about 10 minutes.
Remove the parchment paper or foil with the weights and then bake for an additional 10 minutes or until you see the pie crust looking dry and starting to color.
Use a handheld mixer for beating the cream cheese in a large bowl.
Pour in the pumpkin purée and mix until combined.
Continue mixing as you add in the salt and sugar.
Next, pour the melted butter, followed by eggs and half-and-half, and beat until properly mixed.
Add the vanilla extract, cinnamon, and ground ginger, and beat until fully incorporated.
Pour the pumpkin filling into the baked crust and then bake for 45 -50 minutes.
Allow the pie to cool on a wire rack. Slice it up and serve with dollops of whipped cream to enjoy.
- When you blind bake the crust, make sure to fit the dough properly on the bottom of the pan and up the sides before covering it with parchment paper or foil and filling with weights or dried beans.
- To prevent the cracks, make sure not to overbake the pie. I usually bake mine for 45 to 50 minutes and remove it from the oven while the center is still a little wobbly. While the pie cools, the center will finish cooking and firm up.
- Make sure to use a deep pie pan; you want the crust high enough on the sides to hold the filling.
- I don’t like to add too many spices, but if you love spicier pies, just increase the quantity of the spices.
- For decoration purposes, I like to do some leaves using another sheet of pie dough. I simply cut the leaves with a leaves shape cookie cutter and bake them for 20 minutes at 180℃ (350℉).
- Also read: Turkey Crust Pumpkin Pie from kudoskitchenbyrenee.com - Thousands and thousands of bakers have recreated this adorable turkey crust on their pumpkin pies over the years. He’ll adorn the top of any and all pumpkin pies and charm and delight everyone this Thanksgiving.