Store the leftovers in the refrigerator. In this pie, the pumpkin is the star and it complimented beautiful sweet bites with the cream cheese swirl. Pie Weights- If you don’t have these you could use dried beans. Thanks. 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. It’s smooth and creamy and really pretty. This site uses Akismet to reduce spam. It all starts with my Homemade Pie Crust for this recipe. Bake for twenty minutes. Sound very good ! You will be using that to create the marbling effect in the pie. It was gooey before the fridge but I added a little flour, rolled it and it was the perfect texture and flaky when baked. Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! I work with iambaker and am happy to help with questions. I loved how each bite was slightly different, but so pleasing, experience. We have not tried that, but it sounds delicious! In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. © 2020 i am baker. Hi! 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. This is different than Pumpkin Pie filling, which has spices and flavoring already added and is sweeter. Let us know how it turns out if you try it! Will make it next weekend! Delicious! I put the pie in overnight to form. Learn how your comment data is processed. Pumpkin Puree- Make sure you don’t use pumpkin pie filling instead. This will help the crust to cook more evenly and prevent any pockets or bubbles from forming in the crust. It never rips or tears and is really easy to work with. Mix until creamy and use a spoon to dollop the mixture on top of the pumpkin mixture. This pumpkin cream cheese pie was a hit at our Thanksgiving dinner. Required fields are marked *. Finally, place the pie in the refrigerator to let it chill for 4-5 hours before serving. Learn how your comment data is processed. Hi, Liza! A Pie Plate- I prefer ceramic pie plates, but glass would work, too. 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? It also freezes very well, and you just need to defrost it in the fridge overnight. This looks so Delish!! Pumpkin Pie with Cream Cheese Crust is a pumpkin pie with a dough that is really easy to roll out. 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. Preheat the oven to 375°F and place the pie crust in a 9-inch pie pan. Then, add the eggs, one at a time, until incorporated, followed by the cinnamon, nutmeg, ginger, and cloves. Thank you for all of your fantastic recipes! Nutmeg- I like to buy the nuts and grate them myself. Meanwhile, in a medium bowl, add the milk to the reserved 1/2 cup of the cream cheese mixture. This site uses Akismet to reduce spam. Pour into uncooked pie crust. In another small bowl, whisk filling ingredients until smooth. Chill for a few hours and then serve cold. I like to heat the pumpkin puree with the sugar, so that they really get well mixed. And, it’s important to use a big bowl, so you have lots of room to work with the dough. After the mixture is creamy, reserve 1/2 cup of the mixture and set it aside. Reserve 1/2 cup of the cream cheese mixture and set it aside. To the large bowl with the cream cheese mixture, add the pumpkin. Your email address will not be published. The recipe was at easy to follow! We used blocks of cream cheese. In a small bowl combine pecans, butter and brown sugar; set aside. Place in refrigerator to chill and thicken for approximately 30 to 45 minutes. To get the marbled look, use a knife to make an S-shape, combining the cream cheese mixture with the pumpkin mixture. Then, cover the edge of the crust with aluminum foil and bake another 15-20 minutes. Going to try it this weekend. We can’t have it as we are GF. Finally, add the spices and mix with a hand mixer until it is smooth and creamy. 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. The crust is an easy sub but I’m wondering about the flour in the pie itself. Everyone loved the taste, level of sweetness, and even received comments about the texture being just right–not too dense and not too light. thanks for sharing. Refrigerate for thirty minutes. What makes this pie different from Pumpkin Cheesecake? It looks and smells great! Bake the pie for 20 minutes. Thank you for your delicious recipes!!! Bake the pie crust for 10 minutes. Your email address will not be published. Required fields are marked *. An easy, classic pumpkin pie, with a dough that is easy to roll out. Beat on medium speed until smooth. Pour this pumpkin mixture into the baked crust. Fold under any dough that is hanging over the pan, and then crimp it using a fork or two fingers. Have a great day! Then, cover the edges of the pie with aluminum foil and bake for another 15-20 minutes. Dock the crust (poke holes in the crust with a fork) before baking. Mix cream cheese, sugar, egg and vanilla well. Try my Pumpkin Cheesecake for another rich and delicious pumpkin dessert. Mix until smooth and lightly pour into cooled cracker crust. Pour over cream cheese layer. I work with iambaker and am happy to help with questions. First, make the pie dough: In a large bowl mix together the flour and salt. This recipe is so easy and delicious. Remove it from the oven to cool a bit before adding the filling. Pour on top of chilled cream cheese layer. Blend until smooth and creamy. Pumpkin Pie with Cream Cheese Crust is a pumpkin pie with a dough that is really easy to roll out. A Pastry Blender- This is for cutting the butter and cream cheese into the flour. 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. Stir in the pureed pumpkin, pumpkin … Pour slowly over the chilled cheesecake filling. Place some foil in the in the pie dish and fill it with pie weights. Bake the crust for 10 minutes. Give the pie pan a quarter turn and make another S-shape with the knife. Is there a substitute for the 3 TBS flour? It never rips or tears and is really easy to work with. On a floured board roll out the dough into a twelve inch circle, and then press it into a pie dish. There should be no seasoning, spice, flavoring, or sugar added. 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. Transfer the pie to the refrigerator to let chill for 4-5 hours before serving. Remove the pie from the oven and let it cool on the counter for about 30 minutes. Bake the pie for 20 minutes. Your email address will not be published. Spread into pastry shell. 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. For the filling: Combine the cream cheese, pumpkin, egg, sugar, vanilla, cinnamon, nutmeg and allspice. Pour into the pie shell and bake 45 minutes, or until the center is no jiggly. Cinch the edge of your pie crust to create your desired shape. Just took this out of the oven. Use a nine inch pie plate. Then, before baking the crust, be sure to dock it. I’m tried it with a graham cracker crust and it really deligiou. Whisk gently until smooth. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. You will be using that to … I have loved my Pumpkin Cheesecake recipe forever, but this one is a new contender for the favorite! Sweetened Condensed Milk- This come in a can and can be found in the baking section of your market. Design by Lindsay Humes. To make the pumpkin filling: In a medium bowl, whisk together the sugar, salt, and spices. A lot of pie doughs are too moist or too crumbly, but this cream cheese dough has a really great texture. Apple Pie Dutch Baby with Cinnamon Pecan Streusel, Apricot Waffles with Almonds, Ricotta, and Blackberry Syrup, Hawaiian Pulled Pork Nachos with Grilled Pineapple Salsa, Crispy Caramel Shrimp with Sugar Snap Peas and Carrots, Sweet Cheese Blintzes with Strawberry Sauce. I’ve been making it for years, and Thanksgiving wouldn’t be the same without it!