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.
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