The Best Pumpkin Pie Recipe
Servings 12
Ingredients
For the Pumpkin Pie Filling:
- 1 package 8 ounces cream cheese, softened
- 1 can 15 ounces pure pumpkin puree
- 1/2 cup melted butter cooled slightly
- 2 teaspoons vanilla
- 3 eggs
- 2 1/2 to 3 1/4 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg or pumpkin pie spice
- 1/4 teaspoon salt
For the All-Butter Pie Crust:
- Find the recipe for a flaky pie crust [here]
https://9amchef.com/all-butter-flaky-pie-crust/
For the Homemade Whipped Cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
Instructions
- Prepare the pie crust according to the recipe directions and let it chill in the refrigerator, wrapped tightly.
- In a mixing bowl, beat the softened cream cheese until light and fluffy (about 5 minutes).
- Add the pumpkin and mix for an additional 5 minutes.
- Incorporate the melted (cooled) butter and vanilla, mixing for 1 minute.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the powdered sugar, cinnamon, nutmeg or pumpkin pie spice, and salt.
- Preheat the oven to 400 degrees.
- Place the pie dough in a deep-dish pie pan.
- Pour the pumpkin pie filling into the crust, and place the pie plate on a baking sheet.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 42-48 minutes. Watch the crust to prevent excessive browning.
- Let the pie cool to room temperature for about 1 hour, then refrigerate for 4 hours.
- Top with freshly whipped cream.
Notes
- For a less sweet pie, reduce the powdered sugar to 2 1/2 cups.
- Allow melted butter to cool for 10-15 minutes before adding it to the mixture.
- Ensure the cream cheese is softened for the creamiest pumpkin pie.
- A food processor can be used for an even smoother pie filling.
- The pie is done when it slightly jiggles in the center.
- Cool at room temperature before refrigerating to avoid sinking in the middle.
- Sufficient chilling time is crucial for the pie to set up and become firmer.