Pumpkin Pie with Cream Cheese Crust
Pumpkin Pie with Cream Cheese Crust is a pumpkin pie with a dough that is really easy to roll out. A lot of pie doughs are too moist or too crumbly, but this cream cheese dough has a really great texture. It never rips or tears and is really easy to work with. It also freezes very well, and you just need to defrost it in the fridge overnight. Although, the other day, I actually defrosted it in the microwave, and it was still terrific. Also, the pumpkin filling is terrific!
The Equipment You’ll Need
- A Pie Plate- I prefer ceramic pie plates, but glass would work, too. Use a nine inch pie plate.
- A Pastry Blender- This is for cutting the butter and cream cheese into the flour.
- A Food Scale- I always use a food scale to weigh my flour when I bake.
- Pie Weights- If you don’t have these you could use dried beans.
- A Crust Protector- This is a metal ring that you can lay over the crust edge to prevent it from burning.
The Ingredients You’ll Need for Pumpkin Pie with a Cream Cheese Crust
- Pumpkin Puree- Make sure you don’t use pumpkin pie filling instead.
- Cream Cheese- Do not use low fat cream cheese.
- Sweetened Condensed Milk- This come in a can and can be found in the baking section of your market.
- Nutmeg- I like to buy the nuts and grate them myself.
How I Made my Pumpkin Pie
- First, I made the pie dough. It’s important to weigh the flour, so you use the right amount. And, it’s important to use a big bowl, so you have lots of room to work with the dough.
- Next, I made the filling. I like to heat the pumpkin puree with the sugar, so that they really get well mixed.
- Finally, I baked the pie, just until it was no longer jiggly in the center.
This Pumpkin Pie with a Cream Cheese Crust is a true family favorite. I’ve been making it for years, and Thanksgiving wouldn’t be the same without it!
Pumpkin Pie with Cream Cheese Crust
An easy, classic pumpkin pie, with a dough that is easy to roll out.
Equipment
- pie plate
Ingredients
- 1½ cups all purpose flour (180g)
- ⅛ tsp. salt
- ½ cup cold unsalted butter, cut in half inch pieces (112g)
- 3 ounces cold cream cheese, cubed
- ¼ cup ice water
- 1½ cups canned pumpkin puree (366g)
- ½ cup dark brown sugar
- ⅔ cup heavy cream
- ½ cup sweetened condensed milk
- 1½ tsp. ground ginger
- 1 tsp. ground cinnamon
- ½ tsp. nutmeg, grated
- ¼ tsp. kosher salt
- 2 eggs
- 1 egg yolk
Instructions
- First, make the pie dough: In a large bowl mix together the flour and salt. Using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and everything is the size of peas. Pour in the ice water, stirring with a fork, one tablespoon at a time, until a scraggly dough is formed. You may not need all the water. Empty the dough onto a floured board, and shape the dough into a ball. Wrap in plastic wrap and refrigerate for thirty minutes.
- On a floured board roll out the dough into a twelve inch circle, and then press it into a pie dish. Fold under any dough that is hanging over the pan, and then crimp it using a fork or two fingers. Refrigerate for thirty minutes.
- Preheat the oven to 325 degrees.
- Place some foil in the in the pie dish and fill it with pie weights. Bake for twenty minutes.
- Meanwhile, make the pie filling: In a three quart saucepan, stir together the pumpkin and sugar and cook ten minutes on low heat. Then, take the pan off the heat and add the rest of the ingredients. Pour into the pie shell and bake 45 minutes, or until the center is not jiggly. If the crust starts to brown too much, cover it with a crust shield.
- Chill for a few hours and then serve cold.
Tried this recipe?Let us know how it was!
