Although I am not big on desserts if I were to choose a pie to eat it would most definitely be pumpkin pie. It has the perfect blend of cinnamon and nutmeg with a hint of ginger…not to mention the way the pureed pumpkin whipped with cream cheese just melts in your mouth…yummm! With every bite taken, I am reminded of those late November evenings spent gathered around by food, family and friends. Now that the weather is finally cooling down in southern California, what better way to bring out the full effects of fall than a homemade pumpkin pie!
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Pumpkin Cream Cheese Pie
| Prep Time | 30 minutes |
| Cook Time | 35-40 minutes |
| Servings |
people
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INGREDIENTS
Pumpkin Pie Filling
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) pureed pumpkin
- 1/2 package (8 oz) cream cheese
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Pie Crust
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup cold water
INGREDIENTS
Pumpkin Pie Filling
Pie Crust
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INSTRUCTIONS
Pumpkin Pie Filling
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Whisk together all ingredients until thoroughly combined and set aside.
Pie Crust
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Preheat oven to 350 degrees F
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Mix flour, salt and butter until mixture is crumby.
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Add the water in a little at a time until you feel the mixture holds together.
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Transfer dough to lightly dusted countertop and roll out evenly.
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Place rolled out dough in sprayed baking dish. Pour the pumpkin pie mixture into pie crust and bake for 35 to 40 minutes or until knife inserted comes out clean.
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Refrigerate for 2 hours and serve with a side of vanilla bean ice cream.
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