This is my recipe for the best creamy pumpkin pie! In my opinion this is THE pumpkin pie to end all pies! The filling is luscious, silky, and totally decadent. Find out the secret ingredients to make this pie over the top!
I want you to listen to me closely. If you are making pumpkin pie this week you should make this one. I’m serious. I’m seriously serious. This is THE pumpkin pie. It is creamy and spicy and sweet and full of Fall in every bite. Again I say: This is THE pumpkin pie. Am I making myself clear?
Yeah sure. I know what you are thinking. It looks like an ordinary pumpkin pie right? Well stop thinking that! Just stop right now. Because this pumpkin pie is on a whole new level.
It starts with cream cheese. Just enough cream cheese to add a wonderful creamy texture but not too much that it starts to move toward a cheesecake flavor. It also combines both pumpkin and candied yams as part of the filling.
It is a hybrid pie. It brings the fall spices that all pumpkin pies must have along with the molasses (from the brown sugar) that most sweet potato pies bring to the party. A touch of heavy cream (and by a touch, I mean, almost a whole cup of it) is swirled into the batter to up the creamy and decadent factor.
Finally, I added just a touch of dark rum because…do I really need to explain that?! It isn’t absolutely necessary in the recipe, but I highly recommend doing it. THE pie really is just perfect. Just absolutely perfect.
You’re all adults here and can make your own decisions. But if I could tell you what to do, I would demand that you make this pie instead of the one off the back of the can. Don’t make that pie. Just don’t. It’s the holidays and this is no time for ordinary!
Also, it’s nice to share. I shared with Wyatt. (well, I let him lick the plate) He loved it.
We’re headed to Kansas this week to see all of our family and friends. I couldn’t be more excited. I hope you all will have a relaxing holiday with family and friends as well!
I am thankful for each of you that visits my blog. You make blogging so exciting and rewarding. I love you all!
For the Crust
- 1 1/4 cups (150 gr) all-purpose flour
- 1/2 tsp kosher salt
- 1 TBSP (12 gr) granulated sugar
- 1/2 cup (113 gr) unsalted butter, chilled and cubed
- 1/4 cup (60 ml) ice water
For the Pumpkin Filling
- 8 oz cream cheese, room temperature
- 2- 15 oz can pumpkin puree
- 3/4 cup dark brown sugar
- 1/4 tsp kosher salt
- 1 1/2 tsp pumpkin pie spice
- 1 TBSP dark rum (optional)
- 1 egg, plus 2 egg yolks
- 1/4 cup melted butter
- 3/4 cup heavy cream
- Make the Crust: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cubed butter into the bowl.
- Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal. A few larger pieces is okay.
- Measure 1/4 cup (60 ml) of water into a cup of ice. Stir it around. From that, measure 1/4 cup (60 ml) of water for your dough. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. It will be about 1/2 cup of ice water.
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Flatten into a 1-inch thick disc using your hands.
- Wrap dough tightly in plastic wrap. Refrigerate for at least 30 minutes and up to 3 days.
- Preheat the oven to 375º F (190 C).
- Roll out the chilled pie dough in between two sheets of parchment paper to a 12" wide circle. Carefully transfer the dough to a 9" deep dish pie plate. Lift the sides of the crust up to allow it to naturally fall into the plate. Trim the edges of the dough to be about 1/2" wider than the plate and then fold and crimp the dough as desired.
- Set a piece of parchment paper into the pie plate and fill with pie weights, beans, or rice. Blind bake the crust for 15 minutes at 375 F (190 C). Remove from the oven and take out pie weights.
- Make the Filling: While the pie crust blind bakes, make the filling. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and creamy. Add the pumpkin and beat until smooth, scraping down the bowl.
- Add the dark brown sugar, salt, pumpkin pie spice, and rum (if using) and mix until incorporated. Scrape down the bowl. Add the egg and egg yolks and the butter. Stir in the heavy cream.
- Over a large bowl, pour the mixture through a fine mesh sieve. Use a rubber spatula to force the mixture through the sieve.
- Pour into the pre-baked pie shell and bake at 350ºF for 75-90 minutes or until set and no longer jiggly in the middle.
- Cool on a wire rack at room temperature. Serve with whipped cream.
Amount Per Serving: Calories: 660