I’m always looking for different recipes, and I think this is a special pumpkin pie. The recipe makes A LOT of filling, so beware even if you have a deep dish pie plate. It also seems to crack a lot (I’m guessing the source recipe is over-mixed), so I softened the directions a bit for my future benefit. As I usually do, I doubled the spices from the original recipe. This pumpkin pie is truly rich and luxurious, owing to the cream cheese, butter, and powdered sugar relative to the more traditional use of sweetened condensed milk. This recipe is a keeper.

PUMPKIN PIE III
Based on this recipe.

INGREDIENTS

Pie crust
8 oz. cream cheese, softened
15 oz. pumpkin puree
1/2 cup butter, melted
2 tsp. vanilla extract
3 large eggs
3 1/4 cups (390 g) powdered sugar
2 tsp, ground cinnamon
2 tsp. ground nutmeg
1/4 tsp. salt

DIRECTIONS

1. Prepare pie crust, then place in pie plate and chill in refrigerator until ready to fill. Par-bake as desired.
2. In a large bowl, use a hand mixer to beat cream cheese until light and fluffy, scraping down the sides as needed.
3. Add pumpkin, then mix until well combined.
4. Add butter and vanilla, then mix until combined.
5. Add eggs one at a time, mixing well after each.
6. Add powdered sugar, spices, and salt., mixing on low speed until combined.
7. Pour filling into prepared crust, and place pie plate onto a baking sheet.
8. Heat oven to 400 degrees (375 convection).
9. Bake for 15 minutes, then lower temperature to 350 degrees (325 degrees convection) for 45 minutes.
10. Let cool completely to room temperature. Chill in refrigerator as desired.