Oh my goodness, let me tell you about my absolute favorite dessert for the holidays: pumpkin cream cheese pie! It’s this magical blend of smooth, velvety pumpkin filling that dances with the lusciousness of cream cheese, all nestled in a flaky, buttery crust. Trust me, when I bake this pie, my kitchen fills with the warm, inviting scents of cinnamon and nutmeg, and you can practically hear the family gathering around the table! I remember the first time I made it for Thanksgiving. Everyone couldn’t stop raving about it, and I felt like a rockstar in the kitchen. It’s truly the perfect way to celebrate the season!
Ingredients
- 1 pie crust: You can use a store-bought crust for convenience or make your own from scratch for that extra love.
- 1 cup pumpkin puree: Make sure to grab the pure pumpkin puree and not the pumpkin pie filling, which has added sugars and spices.
- 8 oz cream cheese, softened: This should be at room temperature to ensure it blends smoothly into the mixture.
- 3/4 cup sugar: This balances the richness of the cream cheese and the earthiness of the pumpkin.
- 2 large eggs: These add structure and help the filling set beautifully.
- 1 tsp vanilla extract: Just a touch of vanilla enhances all the flavors in this pie.
- 1 tsp cinnamon: The warm, cozy spice that’s essential for that classic pumpkin flavor.
- 1/2 tsp nutmeg: This adds a lovely depth to the pie, making it even more aromatic.
- 1/4 tsp ginger: A hint of ginger brings a nice zing that pairs perfectly with the pumpkin.
How to Prepare Pumpkin Cream Cheese Pie
Step 1: Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is super important because it helps the pie bake evenly, ensuring that perfect, creamy filling we all love. So, don’t skip this step!
Step 2: Prepare the Cream Cheese Mixture
In a mixing bowl, beat the softened cream cheese until it’s nice and smooth. This is where the magic begins! Once it’s creamy, add in the sugar, eggs, and vanilla extract. Mix everything together until it’s well combined—no lumps allowed! You want it to be perfectly blended, so take your time here.
Step 3: Combine with Pumpkin and Spices
Now, let’s stir in the star of the show: the pumpkin puree! Add that in along with the cinnamon, nutmeg, and ginger. Use a spatula to fold everything together gently until it’s all integrated. You should be able to smell those warm spices already—it’s heavenly!
Step 4: Pour into Pie Crust
Carefully pour your luscious filling into the prepared pie crust. Take your time with this—no one wants a messy kitchen! Make sure it’s evenly distributed so every slice has that dreamy filling.
Step 5: Baking Instructions
Pop that pie into your preheated oven and let it bake for about 45-50 minutes. It’s done when the center is set, and a toothpick inserted comes out clean. Ooh, can you imagine the smell wafting through your kitchen during this time?
Step 6: Cooling Process
Once it’s baked to perfection, remove it from the oven and let it cool. This step is crucial—it enhances the flavor and texture. Allow it to cool completely before serving, and trust me, it’ll be worth the wait!
Tips for Success
To make your pumpkin cream cheese pie truly shine, here are some of my favorite tips! First, use high-quality ingredients—fresh pumpkin puree and good cream cheese make all the difference in flavor. When mixing, don’t rush! Take your time to ensure everything is well blended for that creamy texture. Also, if you want a flawless crust, consider blind baking it for a few minutes before adding the filling. And finally, serve each slice with a dollop of whipped cream or a sprinkle of cinnamon on top for an extra touch of indulgence. Trust me, your guests will be begging for seconds!
Nutritional Information
Just a heads up, the nutritional values can vary based on the specific brands and ingredients you choose, so take these estimates with a pinch of salt! For each slice of this delightful pumpkin cream cheese pie, you’re looking at approximately 250 calories, with 12 grams of fat (7 grams of which are saturated), and 4 grams of protein. It also packs in 30 grams of carbohydrates, including about 15 grams of sugar. Plus, it has a bit of fiber at 2 grams. It’s a sweet treat, so enjoy every bite while being mindful of those numbers!
FAQ about Pumpkin Cream Cheese Pie
Can I make this pie ahead of time? Absolutely! This pie actually tastes even better when made a day in advance. Just cover it and store it in the refrigerator until you’re ready to serve.
What can I substitute for cream cheese? If you’re looking for a dairy-free option, you can use vegan cream cheese. For a lighter version, Greek yogurt works well too, but it will change the flavor slightly.
How do I store leftovers? Keep any leftover pie tightly covered in the fridge for up to 3 days. Just be sure to let it cool completely before storing it.
Can I freeze this pie? Yes, you can freeze it! Just wrap it well in plastic wrap and foil before freezing. To enjoy, thaw it in the fridge overnight.
What’s the best way to serve it? I love serving it with a generous dollop of whipped cream and a sprinkle of cinnamon on top. It makes each slice feel extra special!
Why You’ll Love This Recipe
- It’s quick and easy to whip up, making it perfect for busy holiday gatherings.
- The combination of creamy and pumpkin flavors is simply irresistible!
- It’s a crowd-pleaser—everyone will be coming back for seconds.
- It can be made ahead of time, so you can enjoy the festivities stress-free.
- With just a handful of ingredients, you’ll have a stunning dessert that looks and tastes amazing!
Serving Suggestions
To elevate your pumpkin cream cheese pie experience, serve it alongside a steaming cup of coffee or chai tea. A generous dollop of freshly whipped cream on top adds a delightful touch of sweetness. You could even sprinkle a bit of cinnamon or nutmeg on the cream for that extra flair. Enjoy every bite!
Print
pumpkin cream cheese pie: 6 reasons you’ll crave it
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious pumpkin cream cheese pie with a smooth filling and a flaky crust.
Ingredients
- 1 pie crust
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar, eggs, and vanilla. Mix until well combined.
- Stir in pumpkin puree, cinnamon, nutmeg, and ginger.
- Pour the mixture into the pie crust.
- Bake for 45-50 minutes or until set.
- Allow to cool before serving.
Notes
- Serve with whipped cream if desired.
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin cream cheese pie
