Pumpkin Cream Pie
A luxurious creamy pumpkin pie that's a bit of a change from the old standby. This spiced pumpkin cream pie is brimming with autumn flavors and is sure to delight your Thanksgiving guests!
Prep Time30 mins
Cook Time20 mins
Chilling Time4 hrs
Total Time4 hrs 50 mins
Servings: 12 slices
For the Crust:
- 1 1/4 cup all-purpose Gold Medal Flour + extra for rolling
- 1/2 cup COLD unsalted butter
- 1/2 teaspoon salt
- 3-5 tablespoons ice cold booze brandy, amaretto, bourbon...
For the Pumpkin Cream Pie:
For the Crust:
Cut the butter into small cubes and place in the freezer to make sure it's very cold. Add the flour and salt to the food processor and pulse. Pour a couple ounces of your favorite booze over ice to chill. Then add the cold butter to the flour mixture and pulse until it's finely chopped and mixed into the flour. It should resemble oatmeal or little pellets. One tablespoon at a time, pulse in the chilled booze (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine usually takes 4 tablespoons. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap and refrigerate for at least thirty minutes.
Preheat the oven to 375 degrees F. Once chilled, roll the dough out on a well floured work surface, into a 14-inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie pan. Don't stretch the pie crust, but gently move it into the center of the pie pan. Turn the edges underneath and crimp the edges to seal. You can do this with a fork or with your fingers. Place a large piece of foil (or parchment paper) over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 18-20 minutes. Then carefully remove the foil and weights. Cool completely before filling.
For the Filling:
Using an electric mixer, whip the heavy cream with 1 teaspoon vanilla and 1/4 cup powdered sugar, until firm peaks form. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pumpkin puree. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.
Once combined beat in the pudding mix, evaporated milk, pumpkin pie spice and remaining 1 1/4 cups powdered sugar. Scrape the bowl and beat again. Fold in HALF the whipped cream. Carefully mix until smooth.
Scoop the filling into the cooled pie crust. Top with the remaining whipped cream. Chill for at least 4 hours--overnight is even better. When ready to serve, sprinkle the top with candied nuts.
Serving: 1slice | Calories: 540kcal | Carbohydrates: 47g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 118mg | Sodium: 332mg | Potassium: 248mg | Fiber: 2g | Sugar: 30g | Vitamin A: 7150IU | Vitamin C: 2.4mg | Calcium: 141mg | Iron: 1.4mg