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.
About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute and holds a CS certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.
- Yield:Serves 8
- Active time: 1 hour
- Total time:4 hours
- One half recipe Easy Pie Dough]
- 6 ounces granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 8 ounces cream cheese, at room temperature
- 1 (15-ounce) can pumpkin puree, or 15 ounces homemade pumpkin puree
- 4 tablespoons unsalted butter, melted and cooled
- 3 large eggs
Adjust oven rack to lower middle position. Place a heavy duty rimmed baking sheet on the rack and preheat oven to 425°F.
Roll pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Using a pair of kitchen shears, trim the edges of the pie dough until it overhangs the edge of the pie plate by 1/2 an inch all the way around. Fold edges of pie dough down, tucking it under itself, working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), transfer to the preheated baking sheet, and bake 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 heat to 350°F. In the bowl of a food processor, combine sugar, salt, cinnamon, ginger, and nutmeg, and pulse 3 times to mix. Add the cream cheese and pulse until a homogeneous paste forms. Add the pumpkin and butter and process for 30 seconds. Stop to scrape down the sides of the bowl, then process until the mixture is completely smooth, about 30 seconds longer. Add the eggs and process until completely smooth, scraping down sides as necessary. For extra-smooth pie, press the mixture through a fine mesh strainer or a chinois using the back of a ladle.
Pour the mixture into prepared pie shell and smooth over the top with a rubber spatula. Rap the shell firmly against the counter a few times in order to release any air bubbles. Transfer to the baking sheet in the oven and bake for until the filling puffs slightly and the center only moves slightly when jiggled, 30 to 35 minutes, rotating the pie half way through baking. Allow the pie to cool for at least one hour before serving. It may be chilled for up to two days.