Homemade Cream Cheese Pumpkin Pie Recipe
- Prep time: 15 min
- Cook time: 1 hour
- Ready in: 1 hour 15 min
- Yields: 6-8 servings
- A Step By Step Guide For Making Pumpkin Mash
A step-by-step guide to making homemade pumpkin mash from a sigar pumpkin.
Pumpkin pie is a masterful creation when it comes to desserts. It has the wonderful distinction of both being an American staple, and an all-around favorite for a sweet dessert—and it’s made from a gourd.
Gourds are basically vegetable-like plants grown in fields or patches, and they can grow to huge sizes and most of them can continue growing essentially forever; thus, the annual “largest squash / pumpkin” contests.
As for food uses, there are plenty recipes to go around when pumpkin is the main ingredient. From pumpkin breads and pumpkin cookies to baked or roasted pumpkin slices to pumpkin soups (some people like serve it in a hollowed out pumpkin).
Pumpkins definitely are for more than just Jack O’ Lanterns!
But, by far the most common, and eaten, pumpkin recipe is for pumpkin pie (some restaurants and fast food chains whipped up pumpkin flavored drinks around the holidays). Around the fall season (which is also the holiday season) we Americans feast upon pumpkin pie with a beloved passion.
Now as for how we enjoy our pumpkin pie can vary as far as the imagination can fly. There is plain pumpkin, sour cream pumpkin, apple butter pumpkin (which is really good).
For this holiday season, I decided to experiment with two of my favorite dessert ingredients: pumpkin mash (fresh homemade pumpkin mash made from a sugar, baking or sweet pumpkin is fantastic—I’ve included a link for how to make it if you want to try it or don’t want to use the some boring canned pumpkin mash) and cream cheese (I can probably spend the rest of my life trying to find ways of using cream cheese is all my recipes). So, I came up with a recipe for a Cream Cheese Pumpkin Pie.
It has the equal consistency of both a cheesecake and a pumpkin pie (since they are both custard pies) and the mixture of the two flavors (pumpkin and cream cheese) makes this pie a great addition to your dessert menu / options when it’s time to treat you sweet tooth after a holiday meal.
½ cup of white sugar
¼ cup of brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon allspice
2 large eggs
2 cups pumpkin mash
1 cup cream cheese
1 can (12 fl. Oz) of Evaporated Milk
¼ cup heavy cream
1 unbaked 9-inch (4-cup volume) graham cracker pie shell
1. Make sure that all the ingredients are at room temperature. This is especially important with the cream cheese. It will be easier to work with when it is soft and not chilled.
2. You can use a large mixing bowl, or a standing mixer with a whisk attachment (which will be helpful if you don’t want to use elbow grease to whisk everything together. Personally, I prefer to whisk and bowl so I don’t have to hand wash the standing mixer bowl and whisk, but that is just me).
3. It doesn’t really matter how you combine the ingredients, but I first pour the dry ingredients (sugars, and spices). Second, the eggs, cream cheese and pumpkin mash. Then, third and finally, I add the milk and cream. (That way there is no splashing of the ingredients.)
4. After everything is in the bowl, whisk all the ingredients together until the batter is completely smooth and there are no lumps.
5. Pour the cream cheese and pumpkin pie batter into a 9-inch graham cracker (You can make your own, or you can use a store bought one).
6. Pre-heat the oven to 425 degree F.
7. Place the pie on a cookie sheet and bake for 15 minutes.
8. Reduce the heat of the oven to 350 degree F.
9. Continue baking for another 45 minutes.
10. Check the pie’s doneness with a knife inserted straight in the center of the pie. It is done when the knife comes out clean.
11. Cool the pie completely before refrigerating for at least 4-6 hours. This will allow the pie to set up fully.
12. Served with whipped cream.