Oh, let me tell you, there’s nothing quite like the warm, cozy embrace of a pumpkin cream cheese pie! It’s like autumn wrapped in a delicious slice of heaven. I remember the first time I made this pie—it was a cool fall afternoon, and the scent of cinnamon and nutmeg filled my kitchen. I was hosting a little gathering with friends, and the moment I pulled this beauty from the oven, everyone was instantly drawn in by that irresistible aroma. The creamy filling, with its silky texture and that buttery crust, just melts in your mouth. Trust me, this pie is not just a dessert; it’s the centerpiece of any fall gathering, and it always leaves everyone asking for seconds. So, grab your ingredients, and let’s dive into creating this delightful masterpiece together!
Ingredients for Pumpkin Cream Cheese Pie
To whip up this delicious pumpkin cream cheese pie, you’ll need these simple yet essential ingredients:
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 3/4 cup sugar
- 1/2 cup sour cream
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
This combination brings together the rich creaminess of the cream cheese with the warm, spiced flavors of pumpkin. It’s truly a match made in dessert heaven!
How to Prepare Pumpkin Cream Cheese Pie
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is super important because it helps the pie bake evenly and ensures that lovely filling sets just right. Trust me, there’s nothing worse than a pie that’s not cooked through! So, while your oven is warming up, you can get started on the filling.
Mix the Filling
In a mixing bowl, grab that softened cream cheese and sugar, and beat them together until the mixture is smooth and creamy. I like to use a hand mixer for this, but a whisk will do—just be prepared for a workout! Once that’s nice and fluffy, it’s time to add the pumpkin puree, sour cream, eggs, and vanilla extract. Mix everything together until it’s completely combined and smooth. You want to make sure there are no lumps—nobody wants a lumpy pie! Now, sprinkle in the ground cinnamon, nutmeg, and salt, and give it another good mix. The aroma will be heavenly!
Pour and Bake
Now comes the fun part! Carefully pour that luscious filling into your pre-made pie crust. I like to use a spatula to scrape every last bit out of the bowl—no waste here! Once it’s all in, pop the pie into your preheated oven and let it bake for about 50-60 minutes. You’ll know it’s done when the center is set but still has a slight jiggle—it’ll firm up as it cools. So don’t worry if it looks a bit soft right out of the oven. Let that beauty cool down completely before serving, and get ready for all the compliments!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy days!
- Rich, creamy flavor that combines pumpkin and cream cheese beautifully.
- Ideal for fall gatherings, holidays, or just a cozy night in.
- Always a crowd-pleaser; everyone will be asking for the recipe!
- Versatile enough to enjoy with whipped cream or a scoop of ice cream.
This pie truly captures the essence of autumn and is sure to become a favorite in your home!
Tips for Success
To make sure your pumpkin cream cheese pie turns out perfectly, here are a few handy tips! First, be sure your cream cheese is really softened—leave it out at room temperature for about an hour before mixing. This helps achieve that smooth texture we all love. Also, let your pie cool completely after baking; it may be tempting to dive in right away, but cooling helps the filling set properly. And don’t forget to taste your filling before pouring it into the crust! Adjust the spices if you want a little extra kick. Trust me, these small steps make all the difference!
Nutritional Information
Just a quick note—nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. Typically, one slice of this delicious pumpkin cream cheese pie contains around 320 calories, 18g of fat, 20g of sugar, and 4g of protein. Always a good idea to check your ingredients for the most accurate information!
FAQ About Pumpkin Cream Cheese Pie
Can I use fresh pumpkin instead of canned?
Absolutely! If you prefer to use fresh pumpkin, just make sure to cook it down and puree it until smooth. I love the taste of fresh pumpkin puree, and it can add a nice depth of flavor to your pie. Just remember to drain any excess moisture so your filling isn’t too watery!
How do I store leftovers?
To store any leftovers, simply cover the pie with plastic wrap or aluminum foil and pop it in the refrigerator. It’ll stay fresh for about 3-4 days. If you want to keep it longer, you can slice it up and freeze individual pieces. Just wrap each slice tightly in plastic wrap before placing them in an airtight container. Perfect for a quick dessert later!
Can I make this pie ahead of time?
You bet! This pumpkin cream cheese pie is a great make-ahead option. You can bake it one to two days in advance and keep it in the fridge until you’re ready to serve. Just let it cool completely before covering it. It’s even said that the flavors get better as it sits! So, feel free to plan ahead and impress your guests!
Serving Suggestions
To take your pumpkin cream cheese pie to the next level, consider serving it with a dollop of freshly whipped cream on top—it’s like a cozy hug for your taste buds! If you’re feeling fancy, a sprinkle of cinnamon or nutmeg adds a lovely touch. And for a warming drink pairing, grab a cup of spiced coffee or a creamy chai latte. Trust me, these additions elevate the whole experience and make every bite even more delightful!
Imprimer
Pumpkin Cream Cheese Pie: 5 Steps to Pure Delight
- Temps Total: 75 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A delicious pumpkin cream cheese pie with a smooth filling and a buttery crust.
Ingrédients
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 3/4 cup sugar
- 1/2 cup sour cream
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cream cheese and sugar until smooth.
- Add pumpkin puree, sour cream, eggs, and vanilla. Mix well.
- Stir in cinnamon, nutmeg, and salt.
- Pour the filling into the pie crust.
- Bake for 50-60 minutes until the center is set.
- Let it cool before serving.
Notes
- Serve with whipped cream if desired.
- Store leftovers in the refrigerator.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 320
- Sucre: 20g
- De Sodium: 250mg
- La graisse: 18g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 36g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 80mg
Mots-clés: pumpkin cream cheese pie, dessert, pumpkin pie
