October 12, 2016 – Only once a year do I make a pumpkin pie – Thanksgiving.
Sometimes I switch it up and make pumpkin cheesecake.
This year I found a hybrid, a pumpkin pie that used cream cheese and cream to make it extra perfect!
Pumpkin cheesecake pie!
Doesn’t matter, it makes for delicious leftovers, no matter what kind of pie/cake it is!
And if you are looking for a fabulous recipe…go with this one.
Creamy Pumpkin Pie
1 unbaked 10-inch/25 cm prepared pie shell, chilled
1 3/4 cups canned pumpkin purée (I steamed a butternut squash and pureed it)
3/4 cup firmly packed golden brown sugar
1 cup cream cheese, room temperature
1 1/2 cups heavy cream
1 tsp vanilla extract
1/2 tsp ground ginger
1/2 tsp allspice
1/4 tsp ground cinnamon
1/8 tsp ground cloves
Position a rack in the lower third of oven and preheat to 425 F. In a large bowl, whisk together the pumpkin purée, brown sugar, and cream cheese until smooth. Whisk in the eggs one at a time. Add the heavy cream, vanilla, ginger, allspice, cinnamon, cloves and pinch of salt and stir to combine. Pour the filling into the chilled pie shell, using a glass pie dish if possible.
Place pie in oven and bake for 15 minutes. Reduce temperature to 350 F and bake about 35 minutes longer, until filling is evenly but not firmly set. Check the pie 10 minutes before it is ready and cover the crust with a collar of aluminum foil if it is browning too fast.
Transfer to wire rack and cool to room temperature before serving.
<i>116 Photos in 2016 – 7. Calorific Treats</i>