I wait all year for this pie! And it’s the very best pumpkin pie out there, I promise.
Even if you don’t traditionally like pumpkin pie, I would challenge you to try this one. With the addition of cream cheese (plus a little butter and half-n-half because you know Thanksgiving calories aren’t real), this pumpkin pie is whipped to airy perfection and is so light and fluffy that it melts in your mouth.
This infamous pumpkin pie joined our family’s Thanksgiving spread over a decade ago and I hope it joins yours too. Happy thanksgiving everyone!
THE VERY BEST PUMPKIN PIE:
- Inspired by Paula Deen
- Yields: Two 9 in. pies
- Two of your favorite 9 in. pie crusts *This is the one I use
- One 8 oz. package full-fat cream cheese, softened to room temperature
- One 15 oz. can 100% pumpkin puree
- 1 cup white sugar
- 1/4 tsp. sea salt
- 1 egg, + 2 egg yolks, beaten
- 1 cup half-and-half
- 1/2 stick (or 1/4 cup) unsalted butter, melted
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- Optional: whipped cream, for topping
- Preheat the oven to 350 degrees F. Roll out your pie crusts to fit two 9in. pie pans. Press down along the bottom and all sides. Using a fork, crimp the edges to make a pretty pattern and then use the fork to poke holes all over the pie crust to prevent it from rising and bubbling up too much. Pre-bake your pie crust for 15-20 minutes until the crust has dried out and is very lightly browned. Set aside once baked.
- While the crust is pre-baking, you can make the filling. **Tip: I usually microwave my softened cream cheese on high for 15-20 seconds just to warm it up a bit. If you use too cold of cream cheese, you will end up with little cream cheese pieces throughout the pie.
- In the bowl of a standing mixer fitting with the paddle attachment, beat the cream cheese on high for 1 minute. Then add in your pureed pumpkin and whip for another minute on high. Scrape the bowl down with a rubber spatula and then mix in the sugar and salt for 30 seconds on medium speed. Then mix in the egg and yolks, melted butter, half-n-half, vanilla and spices on low speed until everything is well mixed. Filling will be thin.
- Put both of your pie pans on a baking sheet (this helps steady the pies and prevent spillage) and pour in your filling to each until full to the edge. You may have a bit of filling leftover. Carefully transfer the pies on the baking sheet to the 350 degree F oven and bake for 50-60 minutes until the center is set. Place the pies on a wire rack to cool to room temperature before serving. Serve with a generous amount of whipped cream.