When it comes to fall desserts, pumpkin pie is a classic. But what if we told you that you could take that classic dessert to the next level with a delicious cream cheese twist? That’s right, pumpkin cream cheese pie filling is the perfect way to add a little extra flavor and creaminess to your favorite fall dessert. In this article, we’ll share our favorite recipe for pumpkin cream cheese pie filling and give you all the tips and tricks you need to make it perfectly every time.
Ingredients:
- 1 8-ounce package cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1 unbaked pie crust
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, sugar, vanilla extract, cinnamon, ginger, cloves, and salt. Beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Pour the mixture into the unbaked pie crust.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Let cool before serving.
Nutritional Information:
Serving size: 1 slice
Calories per serving: 289
Fat per serving: 17g
Saturated fat per serving: 8g
Carbohydrates per serving: 31g
Fiber per serving: 1g
Sugar per serving: 21g
Protein per serving: 4g
Cooking Time:
45-50 minutes
Equipment:
- Large mixing bowl
- Electric mixer
- 9-inch pie dish
- Oven
Serving Suggestions:
Serve with a dollop of whipped cream and a sprinkle of cinnamon on top. This pie also pairs well with a cup of hot apple cider or pumpkin spice latte.
Variations:
If you want to mix things up, try adding a crumb topping to your pumpkin cream cheese pie. You can also experiment with different spices, like nutmeg or allspice, to give your pie a unique flavor profile.
Substitutions:
- If you don’t have canned pumpkin puree, you can use fresh pumpkin puree instead.
- If you’re looking for a lower-fat option, you can use reduced-fat cream cheese and substitute some of the sugar with a sugar substitute like Stevia.
- If you’re gluten-free, you can use a gluten-free pie crust instead of a traditional crust.
Storage:
This pie can be stored in the refrigerator for up to 3 days. Cover with plastic wrap or aluminum foil to keep it fresh. You can also freeze the pie for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then warm it up in the oven at 350°F for 10-15 minutes.
Tips:
- Make sure your cream cheese is softened before you start mixing. This will ensure a smooth and creamy texture.
- Don’t overmix your pie filling. This can cause it to crack or become too dense.
- If your pie crust is browning too quickly, cover it with foil halfway through the baking time.
- Let the pie cool completely before slicing and serving. This will help the filling set and make it easier to slice.
Notes:
This recipe makes enough filling for one 9-inch pie. If you want to make multiple pies, double or triple the recipe accordingly.
Frequently Asked Questions:
Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, and cloves.
Do I need to bake the pie crust before adding the filling?
No, you do not need to pre-bake the crust. Simply pour the filling into the unbaked crust and bake as directed.
Can I make this pie ahead of time?
Yes, you can make the pie ahead of time and store it in the refrigerator until ready to serve.
Final Thoughts:
Pumpkin cream cheese pie filling is a fun and delicious twist on a classic fall dessert. With its creamy texture and warm spices, it’s the perfect way to celebrate the season. Whether you’re serving it at a holiday gathering or just enjoying a slice with your morning coffee, this pie is sure to be a hit. So why not give it a try for yourself and see what all the fuss is about?