So, remember in my Pumpkin Raisin Bread post, I said look out for more pumpkin recipes? I really meant it.
There a comin’.
This pumpkin pie recipe has actually been in the making for years and years. With every new year and, subsequently, every new Thanksgiving, I have worked on perfecting a pumpkin pie recipe.
But, for whatever reason, every year, the recipe wasn’t complete.
Finally, last Thanksgiving, everything changed.
The pumpkin pie had just the right flavor and texture. Plus, it went well with my pie crust recipe, too!
The (not so secret) secret? Cream cheese.
Not surprising, when you think about it. I mean, cream cheese is pretty close to godliness.
Cream cheese gives the perfect richness and density to the pie without turning it into a pumpkin cheesecake. While pumpkin cheesecake is a fantastic dessert (see previous comment regarding godliness above), this pie remains very clearly a pumpkin pie. And a supremely yummy one, at that.
Needless to say, I did a little happy dance and wrote stars all over my worn-out, chicken-scratched pumpkin pie recipe in my notebook pad.
I may have even squealed.
Right after I ate more pie.
Now, we’re talking about a pumpkin pie from scratch here, folks. So, that means we gotta pull out all the stops.
Make the pumpkin puree. Make the pie crust. Make the whipped cream. And it will be good.
I promise. Happy dances, all around.
If you haven’t yet roasted a pumpkin to make fresh pumpkin puree, I highly recommend trying it out. All you need is a pie pumpkin, an oven, and a food processor. It’s not only amazingly easy, it also makes for some great pumpkin pie.
While we’re on the topic of deliciousness, PLEASE also make your own whipped cream. It’s just as easy as the pumpkin puree and it’s sooooo much better than store-bought, pre-made whipped cream.
Check out my latest video where I make this pumpkin pie as well as the pumpkin puree, and roasted pumpkin. Oh yea!
Pumpkin Pie From Scratch
- 1 package cream cheese 8 oz., softened
- 1 1/2 cups fresh pumpkin purée
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 tsp kosher salt
- 2 eggs
- 1 cup half and half
- 1/4 cup unsalted butter 4 tbsp., melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp allspice
- 1 pie crust prepared
- Optional Whipped Cream:
- 1 cup heavy whipping cream
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees.
- Using a stand mixer, beat the cream cheese on medium until very smooth.
- Add the pumpkin purée and beat until combined
- Add the sugar, brown sugar and salt, beating until combined.
- Add the eggs, half and half, and melted butter, and beat again, until combined.
- Add the vanilla and remaining spices (cinnamon, ginger, nutmeg, cloves, and allspice) and beat until combined.
- Stop the mixer and, using a spatula, scrape along the sides and bottom of the mixing bowl to ensure the mixture is fully incorporated.
- Carefully pour the filling into the prepared pie crust and bake for 45-65 minutes, or until the center is set. You will know it is set because it doesn't giggle nearly at all when gently shaken.
- Once set, remove the pie from the oven and allow to cool on a rack.
- Cut into slices and top with whipped cream, if desired.
- For optional whipped cream:
- Combine heavy whipping cream, sugar and vanilla extract in the bowl of a stand mixer. Beat on high until stiff peaks form, about 1-3 minutes.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂