Extra Smooth Pumpkin Pie
The addition of cream cheese makes this version of pumpkin pie extra creamy and imparts a slightly tangy flavor. Unlike many traditional pumpkin pie recipes, there’s less liquid in the filling, which helps prevent a soggy bottom crust.
Servings: 8
Equipment
- 9-inch pie pan
Ingredients
- 1 single pie crust see recipes on this site
- 8 oz granulated sugar
- ½ tsp koshering salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg freshly grated
- 8 oz cream cheese room temperature
- 4 tbsp butter melted and cooled
- 3 large eggs
- 15 o pumpkin puree
Instructions
- Line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this, but, if you have a use for it, you can use this to roast sugar), and bake on the lowest rack of the oven for 15 minutes.Remove weights and liner, turn pie, and bake until the bottom crust is a golden brown, about 10 minutes. Remove pie shell from oven and allow to cool completely.Reduce oven heat to 350°F.
- In the bowl of a food processor, combine sugar, salt, cinnamon, ginger, and nutmeg, and pulse three times to mix.Add the cream cheese and pulse until homogeneous paste forms. Add the pumpkin and butter and process for 30 seconds. Stop to scrape down the sides of the bowl, then process for an additional 30 seconds, until the mixture is completely smooth. Add the eggs and process for an additional 15 seconds, then scrape down the sides and pulse a couple of times.
- Pour the mixture into the prepared pie shell.
- Bake for until the filling puffs slightly and the center only moves slightly when jiggled, 30 to 35 minutes, rotating the pie halfway through baking.
- Allow the pie to cool for at least one hour before serving. It may be chilled for up to two days.