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Pumpkin Cream Cheese Pie

November 13, 2009

What I like about this recipe is that it adds a little something to a traditional pumpkin pie. That “something” is cream cheese, but this is not a pumpkin cheesecake. It’s a pumpkin pie with some cream cheese added to the filling, which adds a nice flavor, and in my opinion, improves the texture of the filling.

I’m the only one in my house who appreciates the deliciousness of pumpkin pie, so when I had a little bit of pumpkin left over from another recipe, I decided to make a tiny pie. I made 1/4 of the recipe and baked it in a 4.5 inch springform pan. It was just enough to satisfy my yearly pumpkin pie craving!

PumpkinPie

For the people who say “I just want a small piece”

Speaking of pie, I found this article about the White House pastry chef interesting; he gives a few pie tips as well as some insight on the goings-on in the White House pastry kitchen.

Pumpkin Cream Cheese Pie

from Ideals Gourmet Christmas Cookbook

8oz cream cheese, room temperature
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs
1 16 oz can pumpkin pure pumpkin (not pumpkin pie filling)*
1 teaspoon vanilla
Pecan halves (optional, for garnish)
1 9 inch pie crust, unbaked (use your favorite crust)

*The pumpkin I bought came in a 15 oz can; you should be fine with either size.

Preheat oven to 350° F.

Mix sugar, cinnamon, cloves, ginger, nutmeg, and salt. Using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese until fluffy, gradually adding sugar mixture. Add eggs one at a time, beating well after each. Beat in pumpkin and vanilla.

Pour into prepared shell. Bake 40 minutes or until a knife inserted in the center comes out clean. During the last 15 minutes of baking, pecan halves may be placed on top.

Chill before serving. Serves 8-10.

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9 comments

  1. What a beautiful shot of the pie…you captured the whipped cream PERFECTLY! And a white plate truly is a remarkable canvas!

    This sounds delicious! I love that you made it in a springform pan, I would never have thought to have done that!


  2. I have been trying to decide what kinds of pies to make for Thanksgiving. I’m not sure if I want to do plain pumpkin, so thanks for an idea! Last year I made pumpkin and apple-cranberry, and the pumpkin pie was barely touched, probably because it seemed less interesting.


  3. Dang – I’m the only pumpkin pie lover in my house – and we are celebrating Thanksgiving dinner tomorrow night since we will be away for the actual holiday. So with your recipe, I will be inspired to make a tiny pie just for myself! Thanks!


  4. This looks delicious Jill – and the portion is perefct for me, as I always just want a small piece.


  5. I’ve never had pumpkin cream cheese pie! It sounds better than normal pumpkin pie. I’ll have to try it!


  6. I bet it’s delicious!


  7. This makes me think of a pumpkin pie recipe that I ate several years ago. It had the cream cheese in it, too, but the cream cheese formed a separate layer. I loved the combination of pumpkin and cream cheese. Your personal-sized pie is a great idea!


  8. Oh, I bet the cream cheese adds a bit more depth to pumpkin pie. It sounds delicious!


  9. The pie looks delicious and extra creamy. Thanks for the srticle link!



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