This looks so Delish!! Your email address will not be published. Remove it from the oven to cool a bit before adding the filling. Pour into uncooked pie crust. Stir in the pureed pumpkin, pumpkin … Bake the pie crust for 10 minutes. Wrap in plastic wrap and refrigerate for thirty minutes. Then, add the eggs, one at a time, until incorporated, followed by the cinnamon, nutmeg, ginger, and cloves. Give the pie pan a quarter turn and make another S-shape with the knife. Haven’t made it yet, but it sounds delicious! In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Spread into pastry shell. By the way, what about a chocolate crust? Mix cream cheese, sugar, egg and vanilla well. Remove the pie from the oven and let it cool on the counter for about 30 minutes. Your email address will not be published. Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. Try my Pumpkin Cheesecake for another rich and delicious pumpkin dessert. Transfer the pie to the refrigerator to let chill for 4-5 hours before serving. Bake in the preheated oven until slightly set, for about 20-25 minutes. While the crust is cooling, mix together the cream cheese, sugar, and flour with a hand mixer (on low) in a large bowl. It’s important to weigh the flour, so you use the right amount. Mix until creamy and use a spoon to dollop the mixture on top of the pumpkin mixture. Learn how your comment data is processed. This site uses Akismet to reduce spam. This Pumpkin Pie with a Cream Cheese Crust is a true family favorite. Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Pour over cream cheese layer. Cinch the edge of your pie crust to create your desired shape. What makes this pie different from Pumpkin Cheesecake? A Crust Protector- This is a metal ring that you can lay over the crust edge to prevent it from burning. Finally, add the spices and mix with a hand mixer until it is smooth and creamy. A lot of pie doughs are too moist or too crumbly, but this cream cheese dough has a really great texture. I love to bake and have tried so many crust recipes that I had almost given up, but because I have made several of your recipes I decided to try yours. Mix cream cheese and condensed milk together until smooth. © 2020 i am baker. Going to try it this weekend. Just took this out of the oven. Whisk gently until smooth. Let us know how it turns out if you try it! Your email address will not be published. This will give the pie that beautiful marbled look. On a floured board roll out the dough into a twelve inch circle, and then press it into a pie dish. Required fields are marked *. To the remaining cream cheese mixture in the large bowl, add the pumpkin. Design by Lindsay Humes. Thank you for all of your fantastic recipes! Place the unbaked pie crust in a 9-inch pie pan. And, Yummmmnn, Nice met u i tried taste sound good everything try best i am hard and hearing i am learning lots thing do foods i hope so i like, I live in UK and just wanted to confirm what cream cheese do I use in this: block or spreadable? I’m not much of a baker either (@Joy), but this turned out perfectly. I will be using a regular walnuts and nuts pie crust to do this recipe but I want to know if I have to follow also the instructions to cover the crust with foil or not. In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed until creamy. Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! I followed the recipe but adjusted it for my gluten intolerant child–used store-bought GF pie crusts & substituted GF flour (just 2 Tbsp as I was afraid that it might affect the texture), organic cane sugar & since my oven runs hot, I baked it at 350. Bake for twenty minutes. There should be no seasoning, spice, flavoring, or sugar added. It also freezes very well, and you just need to defrost it in the fridge overnight. Then, cover the edges of the pie with aluminum foil and bake for another 15-20 minutes. Place in refrigerator to chill and thicken for approximately 30 to 45 minutes. To make the pumpkin filling: In a medium bowl, whisk together the sugar, salt, and spices. After the mixture is creamy, reserve 1/2 cup of the mixture and set it aside. To the large bowl with the cream cheese mixture, add the pumpkin. It never rips or tears and is really easy to work with. Mix until smooth and lightly pour into cooled cracker crust. For the filling: Combine the cream cheese, pumpkin, egg, sugar, vanilla, cinnamon, nutmeg and allspice. Hi, Dottie! Everyone loved the taste, level of sweetness, and even received comments about the texture being just right–not too dense and not too light. It never rips or tears and is really easy to work with. Finally, place the pie in the refrigerator to let it chill for 4-5 hours before serving. Meanwhile, in a medium bowl, combine the milk and reserved cream cheese mixture. Place some foil in the in the pie dish and fill it with pie weights. Dock the crust (poke holes in the crust with a fork) before baking. Fold under any dough that is hanging over the pan, and then crimp it using a fork or two fingers. Pour into the pie shell and bake 45 minutes, or until the center is no jiggly. After the mixture is creamy, reserve 1/2 cup of the mixture and set it aside. Thanks. To get the marbled look, use a knife to make an S-shape, combining the cream cheese mixture with the pumpkin mixture. While the crust is cooling, mix together the cream cheese, sugar, and flour with a hand mixer (on low) in a large bowl. This recipe is so easy and delicious. And, why settle for a traditional pumpkin pie when you can add some cream cheese to the dessert? Beat on medium speed until smooth. Pour in the ice water, stirring with a fork, until a scraggly dough is formed, Empty the dough onto a floured board, and shape the dough into a ball. A lot of pie doughs are too moist or too crumbly, but this cream cheese dough has a really great texture. Sweetened Condensed Milk- This come in a can and can be found in the baking section of your market. We used blocks of cream cheese. However, you can definitely use a store-bought pie crust if that works better for you. It is the purity of the flavors. You will be using that to create the marbling effect in the pie. Pour this pumpkin mixture into the baked crust. We can’t have it as we are GF. Hi! And, it’s important to use a big bowl, so you have lots of room to work with the dough. This recipe has made it to our “make-it-every-year” list. I’ve been making it for years, and Thanksgiving wouldn’t be the same without it! Can of pumpkin–Canned pumpkin is just pumpkin in a can. I’m tried it with a graham cracker crust and it really deligiou. Then, take the pan off the heat and add the rest of the ingredients. Have a great day! Use a nine inch pie plate. Store the leftovers in the refrigerator. Please advise. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. Your email address will not be published. This is different than Pumpkin Pie filling, which has spices and flavoring already added and is sweeter. Pumpkin Cream Cheese Pie is a pumpkin pie with a cream cheese swirl that makes this dessert the perfect combination of pumpkin pie and cheesecake. Also, the pumpkin filling is terrific! This recipe was inspired by Betty Crocker’s Pumpkin Cream Cheese Pie with Cookie Crust. Place the pie on a baking sheet and bake for 15 minutes. A Food Scale- I always use a food scale to weigh my flour when I bake. The recipe was at easy to follow! Bake the crust for 10 minutes. Finally, I baked the pie, just until it was no longer jiggly in the center. Will make it next weekend! Roll out can lay over the crust simply means to poke holes in pie. Recipe forever, but it sounds delicious is creamy, reserve 1/2 cup of the ingredients little inside. Cream cheese mixture into the flour the pumpkin puree with the dough flavoring! 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