Pumpkin Cream Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A scratch baked pumpkin cream pie that really is as “easy as pie” and would be the perfect ending to your Thanksgiving feast!
Ingredients
  • Crust:
  • 1-3/4 cups Gold Medal™ all-purpose flour
  • ½ cup light brown sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, cold
  • ¼ cup cold water
  • Filling:
  • 8 ounces cream cheese, softened
  • ¾ cup light brown sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs
  • 1 (15 ounce) can pure pumpkin
  • Whipped Topping:
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon pumpkin pie spice
Instructions
  1. Preheat oven to 350°F. Generously butter a 9-inch pie plate and set aside.
  2. Make the crust:
  3. In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice and salt. Cut in the butter with a pastry blender or two knives in opposite directions until a crumbly mixture forms. Add the cold water and mix well with your hands until a soft ball of dough forms.
  4. Flatten dough out in the bottom of the buttered pie plate and press down and up the sides of the pie plate until dough hangs over the sides of the plate and a crust is formed. Trim around the edges of the pie plate and discard excess dough. Flute the edges of the crust. Place in the refrigerator while you prepare the filling.
  5. Make the filling:
  6. Beat the cream cheese, brown sugar, flour and pumpkin pie spice until smooth. Beat in the eggs, one at a time, until each one is well incorporated. Beat in the pumpkin. Pour filling evenly into prepared pie crust.
  7. Bake in the middle rack of your oven for 60-70 minutes or until crust is golden brown and filling is set and does not jiggle when you move the pie. Let pie cool completely.
  8. Make the whipped topping:
  9. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream on high speed until it begins to thicken. Add the powdered sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie. Sprinkle or garnish with additional pumpkin pie spice, if desired.
  10. Serve immediately or store in the refrigerator for up to 2 days.
Recipe by The BakerMama at https://thebakermama.com/recipes/pumpkin-cream-pie/