My pumpkin pie testing is a bit like my carrot cake testing. I’m constantly looking for new recipes that purport to be the best or different than the back of the Libby’s can because of “X” or “Y”. This pie uses cream cheese and butter instead of evaporated milk. It also uses powdered sugar, which is more fine than granulated sugar.
Putting together the filling in a stand mixer makes it easy. It baked very nicely with no cracks. The texture was creamy and consistent throughout. Was it the best ever? Eh, I don’t think so. Would I make it again? Maybe, but I’ll probably keep searching instead.
PUMPKIN PIE IV
Based on this recipe.
8 oz. cream cheese, room temperature
15 oz. pumpkin puree
1/2 cup unsalted butter, melted
2 tsp. vanilla extract
3 large eggs
3 1/4 cups (369 g) powdered sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. salt
- Make and prepare pie crust in deep-dish pie pan.
- Heat oven to 400 degrees, and place baking sheet on bottom rack.
- In the bowl of a stand mixer with whisk attachment, beat cream cheese for 5 minutes until light and fluffy, scraping sides as needed.
- Add the pumpkin, then beat for another 5 minutes.
- Add melted butter, then beat for 1 minute.
- Add eggs one at a time, mixing until incorporated after each.
- Add powdered sugar, spices and salt, then mix until combined.
- Pour filling into prepared pie crust and bake for 15 minutes. Reduce heat to 350 degrees and bake for another 42-48 minutes. Remove pie from oven and cool to room temperature on a wire rack before chilling in a refrigerator for 4 hours.