Oh my goodness, let me tell you about my favorite fall treat—pumpkin cream cheese pie! There’s something utterly magical about the combination of creamy, smooth cream cheese layered with the rich, spiced pumpkin filling. It’s like a warm hug on a chilly day! I remember the first time I made this pie; the delightful aroma filled my kitchen, and my friends couldn’t get enough of it. This recipe beautifully marries traditional pumpkin flavors with a luscious twist, making it perfect for gatherings or just a cozy night in. Trust me, once you try it, you’ll be hooked! It’s a showstopper that’s easier to make than you think!
Ingredients for Pumpkin Cream Cheese Pie
Gathering the right ingredients is key to making this pumpkin cream cheese pie a hit! Here’s what you’ll need:
- 1 pre-made pie crust (store-bought or homemade, your choice!)
- 1 cup pumpkin puree (canned or fresh, just ensure it’s pure pumpkin)
- 1 cup cream cheese, softened (this makes it easy to mix)
- 1 cup sugar (for that perfect sweetness)
- 1/2 cup heavy cream (this adds a nice richness)
- 2 eggs (large, they help bind everything together)
- 1 teaspoon vanilla extract (for a hint of warmth)
- 1 teaspoon ground cinnamon (classic fall flavor)
- 1/2 teaspoon ground nutmeg (adds depth)
- 1/4 teaspoon ground ginger (for a little spice)
- 1/4 teaspoon salt (to balance the sweetness)
Make sure your cream cheese is nice and soft—it’ll make mixing so much easier!
How to Prepare Pumpkin Cream Cheese Pie
Getting this pumpkin cream cheese pie from your kitchen to your table is a delightful journey! Follow these simple steps, and you’ll have a show-stopping dessert in no time.
Preheat the Oven
First things first, let’s preheat that oven to 350°F (175°C). Preheating is super important because it ensures your pie bakes evenly right from the start. Trust me, it makes a world of difference in the final texture!
Mix the Filling
In a large mixing bowl, blend together the softened cream cheese and sugar until it’s smooth and creamy—no lumps allowed! Next, add in the pumpkin puree, eggs, vanilla extract, and all those lovely spices. Mix everything until well combined. The consistency should be thick yet creamy, almost like a smooth custard. If it’s too thick, don’t worry; just keep mixing until it’s all perfectly blended!
Pour and Bake
Now, pour that beautiful mixture into your pie crust, spreading it out evenly. It should look so inviting! Pop it in the preheated oven and bake for about 50 minutes. You’ll know it’s done when the edges are set, and the center has a slight jiggle—like a perfect creamy dream! Just be careful not to overbake; we want it to remain luscious and moist.
Cooling and Serving
Once baked, allow your pie to cool at room temperature for about 20 minutes, then transfer it to the refrigerator. It’s crucial to chill for at least 2 hours before serving; this helps everything set beautifully. When you’re ready to enjoy, top it off with a generous dollop of whipped cream for that extra touch of decadence!
Why You’ll Love This Pumpkin Cream Cheese Pie
This pumpkin cream cheese pie is truly a standout dessert that you’ll adore for so many reasons! It’s not just about the deliciousness; it’s also about how easy it is to whip up. Here’s why this pie deserves a spot on your table:
- Quick prep time—get it ready in just 20 minutes!
- Rich and creamy flavor that elevates the classic pumpkin pie.
- Perfect for gatherings, impressing friends and family alike.
- A unique twist on a beloved favorite, with that luscious cream cheese layer.
- It’s a comforting dessert that’ll warm your heart and home!
Tips for Success
To make sure your pumpkin cream cheese pie turns out absolutely perfect, here are some handy tips! First, always use softened cream cheese; it blends more smoothly into the filling and avoids lumps. Trust me, nobody wants a lumpy pie! Next, I highly recommend using fresh spices instead of old ones—this really enhances the flavor and makes your pie sing with warmth.
Also, double-check your oven temperature with an oven thermometer if you have one. Ovens can be tricky, and a precise temperature ensures even baking. Lastly, don’t rush the cooling process; letting it chill for a couple of hours really helps the flavors meld together beautifully. Enjoy the process, and you’ll have a pie that’s a true masterpiece!
Nutritional Information for Pumpkin Cream Cheese Pie
Before diving into this delicious pumpkin cream cheese pie, it’s good to know the nutritional values! Please keep in mind that nutrition can vary based on the specific ingredients and brands you use. On average, each slice contains approximately 320 calories, 18g of fat, 4g of protein, and 36g of carbohydrates. Enjoy this indulgent treat while being mindful of its rich goodness!
FAQ About Pumpkin Cream Cheese Pie
Can I use homemade pumpkin puree?
Absolutely! Using homemade pumpkin puree is a fantastic option. Just make sure to cook and drain the pumpkin well to remove excess moisture. This helps maintain the right consistency and ensures your pie isn’t too watery. You’ll want about 1 cup of pureed pumpkin, so adjust accordingly if you’re using a fresh pumpkin. Trust me, the flavor is divine!
How long does this pie last?
This pumpkin cream cheese pie can last in the refrigerator for about 3 to 4 days. Just make sure to cover it with plastic wrap or store it in an airtight container to keep it fresh. If you’re like me and it’s too good to last long, it probably won’t stick around that long anyway!
Can I freeze pumpkin cream cheese pie?
You can definitely freeze this pie! Just wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It’ll keep well for up to 2 months. When you’re ready to enjoy it, thaw it in the fridge overnight. No need to reheat; it’s delightful straight from the fridge!
Storage & Reheating Instructions
Storing your leftovers properly is key to enjoying that delicious pumpkin cream cheese pie for days to come! Simply cover the pie with plastic wrap or transfer individual slices to an airtight container. It’ll stay fresh in the refrigerator for about 3 to 4 days. If you’re looking to savor it later, you can freeze the pie for up to 2 months—just wrap it tightly in plastic wrap and then aluminum foil. When you’re ready to enjoy, thaw it in the fridge overnight. No need to reheat; it’s just as delightful chilled!
Drucken
Pumpkin Cream Cheese Pie: 5 Indulgent Layers of Joy
- Gesamtzeit: 2 hours 10 minutes
- Ertrag: 8 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A rich and creamy pumpkin pie with a cream cheese layer.
Zutaten
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup sugar
- 1/2 cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Anweisungen
- Preheat the oven to 350°F (175°C).
- In a bowl, mix cream cheese and sugar until smooth.
- Add pumpkin puree, eggs, vanilla, and spices. Mix well.
- Pour the mixture into the pie crust.
- Bake for 50 minutes or until set.
- Allow to cool and refrigerate for at least 2 hours before serving.
Notes
- Serve with whipped cream on top.
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Prep Time: 20 minutes
- Kochen Zeit: 50 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 320
- Zucker: 22g
- Natrium: 180mg
- Fett: 18g
- Gesättigte Fettsäuren: 10g
- Ungesättigte Fette: 6g
- Trans Fat: 0g
- Kohlenhydrate: 36g
- Faser: 2g
- Protein: 4g
- Cholesterin: 80mg
Keywords: pumpkin cream cheese pie
