Pumpkin Pie

5 from 1 vote

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This pumpkin pie recipe is made with cream cheese and is creamy and delicious, unlike any other!

Course Dessert

Cuisine American

Keyword Crust, Holiday Baking, holiday cakes, pie, pumpkin, thanksgiving

Prep Time 1

Cook Time 40

Total Time 1 40

Servings pie (12 slices)

Calories 367kcal

First, I mill my wheat berries on the finest setting. I do let this cool off slightly before adding to the recipe, just while I am gathering the other ingredients. When I am in a hurry, I will pop the bowl of flour in the freezer for just a bit to cool it off. As long as your butter and water is cold, I have found this recipe to work just fine with the flour not being completely cooled.
Next, I grate my butter with a cheese grater. If you have the grater attachment for your food processor, I like to use it since I am going to add everything to it anyways. Remove the grater blade.
In the food processor fitted with the chopper blade now, add your flour and salt, mix to combined.
This should look like breadcrumbs at this point.
Crack eggs into mixture and pulse 5 seconds
Add ice water and process for 20-30 seconds or until the mixture begins to ball up.
Pour your dough out onto a sheet of plastic wrap. Split in half and wrap each half. Place in the refrigerator for at least 20 minutes.
NOTE: this recipe makes 2 pie crusts, and the filling makes enough for one pie shell

Preheat oven to 400℉
First, put your butter on the stove to melt and cool slightly
In a stand mixer fitted with the roller attachment (Ankarsrum) or paddle (KitchenAid) add your cream cheese and beat until smooth. Scrape down the sides often.
After your butter has cooled, add to the cream cheese. Beat until combined.
Next, add your pumpkin puree, powdered sugar, eggs, vanilla and spices. Mix for 5 minutes, until smooth.
Pour into your prepared deep dish pie shell.
Bake at 400℉ for 15 minutes and then lower the oven temperature to 350 ℉ for 35-40 minutes.
If your crust is browning too much, wrap just the crust with a few strips of foil to cover or use a pie shield.
Let cool for atleast an hour and then refrigerate until ready to serve.

When you are ready to serve your pumpkin pie, make your whipped cream.
In a stand mixer fitted with a whisk attachment, add heavy cream, sugar and vanilla extract.
Whip on medium high until medium to stiff peaks form.