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the best pumpkin pie

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The Best Pumpkin Pie

I made a simple perfect pumpkin pie using sweetened condensed milk. This year I decided to up the ante and change up the classic pumpkin pie recipe. The result was pumpkin pie perfection. What makes this the best pumpkin pie recipe? Two ingredients — Cream Cheese and Butter. Instead of using evaporated canned milk, we add cream cheese and butter. Duh. Why have I not thought of this before? The creamy cheese and butter add a touch of rich creaminess to the pumpkin pie. The cream cheese and butter also softens the strong pumpkin flavor. It's much creamier than the original.

Ingredients :
  • 1/2 cup Powdered Sugar
  • 2 cups Heavy Cream
  • 1 All-Butter Pie Crust
  • Pumpkin Pie Filling
  • 1/4 tsp. Salt
  • 1 tsp. Nutmeg
  • 1 tsp. Cinnamon
  • 3 1/4 cups Powdered Sugar
  • 3 Eggs
  • 2 tsp. Vanilla
  • 1/2 cup Butter melted
  • 15 oz. Pure Pumpkin Puree
  • 8 oz. Cream Cheese softened
Directions :
  1. Let all-butter pie crust dough chill in the refrigerator, tightly wrapped.
  2. In mixing bowl, beat cream cheese for 5 minutes until light and fluffy, scraping down the sides often with a spatula. The whisk attachment works the best to whip the cream cheese.
  3. Add pumpkin and mix for another 5 minutes. Add melted butter and vanilla and mix for 1 minute. Add eggs one at a time, mixing well after each addition. Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt. Preheat oven to 400 degrees F.
  4. Place pie dough in a deep-dish pie pan. Pour pumpkin pie filling into pie crust and place pie plate on the baking sheet. Depending on the size of your pie pan, you may have some extra filling. Bake for 15 minutes. Lower the temperature of the oven to 350 degrees F and bake for an additional 42 - 48 minutes. Watch the crust carefully to make sure it isn't becoming too brown. Cover with pie cover or foil to prevent browning.
  5. Let chill in the refrigerator for 4 hours. Top with freshly whipped cream.

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