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.
Extra Smooth Pumpkin Pie
About This Recipe
|Active time:||1 hour|
|Total time:||4 hours|
|Special equipment:||10 inch pie plate|
|This recipe appears in:||Thanksgiving Pie Head-to-Head: Classic vs. Extra-Smooth Pumpkin Pie Thanksgiving Pie Countdown: Extra Smooth Pumpkin Pie Staff Picks: The Ultimate Serious Eats Father's Day Menu|
- One half recipe Easy Pie Dough, shaped and chilled in a pie plate
- 8 ounces granulated sugar
- 1/2 teaspoon 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 butter, melted and cooled
- 3 eggs
Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), 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 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 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 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 prepared pie shell 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.