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Recipe for Creamy Pumpkin Pie | Almanac.com

Creamy Pumpkin Pie

Homemade creamy pumpkin pie ready for Thanksgiving!

Photo Credit
Brent Hofacker/Shutterstock
Yield
Makes 8 to 10 servings.
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
Best Home Baking

Creamy Pumpkin Pie
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A tasty, creamy pumpkin pie that’s just perfect for the fall season.  If desired, you can substitute the sugar in the pie with an alternative sweetener. 

(The creaminess comes from the cream cheese mixture but don’t tell your guests; they’ll never guess the secret ingredient!)

This recipe is courtesy of The Old Farmer’s Almanac Everyday Baking. 

For Crust:

Instructions

Buy a pie dough or make pie dough. See how to make the perfect pie crust.

Roll your pie dough into a 13-inch circle and line a 9½-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim.

As this is a “custard” pie, you need to chill and partially “blind bake”* the crust.

* Blind baking: With a fork, make indentations inside the bottom an sides of the crust. Line the inside with parchment paper or foil. Add pie weights or uncooked rice or dry beans to weight down the crust. Bake in a 400* oven for 6 to 8 minutes, just until the bottom of the crust no longer looks raw. After taking it out of the oven, carefully remove the liner and weights, and reset your oven temp to 350°.

For Filling:

Ingredients
6 ounces cream cheese, softened
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs plus 1 egg yolk, at room temperature
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 cup mashed or canned pumpkin
1/2 cup light cream
Instructions

Preheat the oven to 350°F. Put the cream cheese and ¾ cup of sugar into a food processor. Process until smooth. Add the eggs, yolk, and vanilla. Process again, scraping down the sides of the bowl.

In a small bowl, mix the flour, cinnamon, ginger, cloves, and nutmeg with the remaining 2 tablespoons of sugar. Add to the cream cheese mixture along with the pumpkin and light cream. Purée, scraping down the sides of the bowl.

Carefully pour the filling into the pan. Place the pie on the center oven rack and bake for about 50 minutes. When done, the filling will be “set”—puffed around the edges, less so in the center. The edges will have a dull finish; the center will be shiny.

Transfer to a rack and cool completely. Refrigerate for 4 hours, uncovered, before serving. To refrigerate longer, cover loosely with tented foil.

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Comments

antilaura (not verified)

8 years 6 months ago

This recipe sounds great, but as a "new" diabetic, I recently realized that carbs = sugar. You can make this regular pie recipe with Splenda and you won't even know the difference.

I, for one, have done a lot of research on substitute sweeteners and Splenda is one of the worst. My wife is diabetic and we use Stevia. It is natural and not man made and sweetens great in everything from coffee to baking. Enjoy.

There are a number of sweeteners out their, (Sweet&Low, Equal, Stevia, Splenda, plus others) some are more sweet than others. Whether manmade/artificial or natural(found in nature) the chemical compound acts as a sweetener and the body doesn't know which one you used. So choose the one that you like best, and use it everywhere in your cooking as a sugar substitute.
Any sweetener substitute can be used to replace sugar or carbs. in any recipe. This is very useful for diabetics who want to reduce their CHO intake.

You are totally correct :D Thanks for posting this info.

Son-in-law (not verified)

9 years 6 months ago

Can you provide Nutrition Info as my Mother-in law is diabetic, looking for a low sugar pumpkin pie