Pumpkin Cream Cheese Pie Recette

Indulge in Thanksgiving's most sensational dessert! This Pumpkin Cream Cheese Pie elevates the classic pumpkin pie to a whole new level. A creamy, spiced pumpkin layer sits atop a rich cream cheese base, all crowned with a crunchy pecan topping. This irresistible pie is the perfect centerpiece for your holiday feast or any special occasion. Topped with whipped cream and nutmeg, it's pure pumpkin pie paradise!

Préparation 30 min

Cuisson 80 min

Calories 456.1 kcal

Protéines 18g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pumpkin Cream Cheese Pie

Pastry For Single Crust Pie
8 ounces cream cheese, softened
Granulated Sugar
1 teaspoon vanilla extract
Egg
Canned Pumpkin
1 (12 ounce) can evaporated milk
Eggs
Brown Sugar
Ground Cinnamon
1/4 teaspoon salt
Ground Nutmeg
1/2 cup pecan halves
All Purpose Flour
4 tablespoons (1/2 stick) unsalted butter, melted

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Comment préparer Pumpkin Cream Cheese Pie

Prepare and roll out one 9-inch pie crust.
In a small mixing bowl, beat together 8 ounces of cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1 large egg (lightly beaten) using an electric mixer on low to medium speed until smooth and creamy.
Chill the cream cheese mixture in the refrigerator for 30 minutes.
Spoon the chilled cream cheese mixture into the prepared pie crust.
In a medium mixing bowl, whisk together 15 ounces (1 1/2 cups) pumpkin puree, 1 (12-ounce) can evaporated milk, 2 large eggs, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
Gently pour the pumpkin mixture over the cream cheese layer in the pie crust.
To prevent over-browning, cover the edges of the pie crust with aluminum foil.
Bake in a preheated 350°F (175°C) oven for 25 minutes.
Remove the foil.
Continue baking for an additional 25 minutes.
Meanwhile, in a small bowl, combine 1/2 cup pecan halves, 2 tablespoons all-purpose flour, 2 tablespoons packed light brown sugar, and 4 tablespoons (1/2 stick) melted unsalted butter.
Sprinkle the pecan mixture evenly over the top of the pie.
Bake for another 10-15 minutes, or until a knife inserted near the center comes out clean.
Let the pie cool completely on a wire rack for 1-2 hours.
Refrigerate for at least 2 hours before serving.
Garnish with whipped cream and a sprinkle of nutmeg before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

97g

Fat

58g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Preparation Occasion Pies And Tarts Desserts Holiday Event Pies Thanksgiving 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Pumpkin Cream Cheese Pie ?

Pumpkin Cream Cheese Pie prend environ 110 minutes du début à la fin — environ 30 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Pumpkin Cream Cheese Pie ?

Pumpkin Cream Cheese Pie contient environ 456.1 calories par portion, avec environ 18 g de protéines, 14 g de glucides et 43 g de lipides.

De quels ingrédients ai-je besoin pour Pumpkin Cream Cheese Pie ?

Les principaux ingrédients de Pumpkin Cream Cheese Pie sont Pastry For Single Crust Pie, Cream Cheese, Granulated Sugar, Vanilla, Egg, Canned Pumpkin. Consultez la liste complète avec les quantités ci-dessus.