CLASSIC PUMPKIN PIE
- WineCheeseScallops
- Dec 24, 2024
- 5 min read
Updated: Jan 3
Nothing says the holidays quite like the warm, spiced aroma of pumpkin pie baking in the oven. Our Classic Pumpkin Pie is the quintessential Thanksgiving dessert, blending creamy pumpkin filling with subtle spices in a flaky crust. Whether you’re hosting or bringing dessert to share, this recipe is sure to be the star of your holiday table.
This recipe is all about tradition with a few thoughtful touches. Cream cheese lends richness, while half-and-half ensures a silky, custard-like texture. Plus, with our shortcut pre-made pie crust, you’ll have plenty of time for your other holiday dishes without sacrificing that homemade taste.
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Canned Pumpkin
Convenient and reliable, canned pumpkin is the perfect base for this pie. It offers consistent flavor and texture without the hassle of roasting and mashing fresh pumpkins. Plus, it’s loaded with beta-carotene, an antioxidant that’s great for your eyes and immune system.
Cream Cheese
The secret to this pie’s ultra-smooth texture, cream cheese adds a luxurious creaminess and a hint of tang. It balances the sweetness of the sugar and pumpkin, elevating the filling from traditional to extraordinary.
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Recipe Origin
Pumpkin pie has been a holiday staple for centuries, tracing its roots back to the early settlers who brought their love of spiced custards to the New World. Over the years, this dessert has evolved into the classic we know and love today. This version draws inspiration from the classic while adding a unique twist with cream cheese for richness. It’s a family favorite that’s always on our Thanksgiving menu—because what’s a holiday without pumpkin pie?
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Tips, Serving Suggestions, and Storage Advice
Pre-Bake the Crust: Blind-baking the crust ensures it stays crisp and doesn’t get soggy from the filling.
Room Temperature Ingredients: Soften the cream cheese and bring other ingredients to room temperature for easier mixing.
Decorative Crust Shapes: Use leftover pie dough to cut out festive shapes like leaves or pumpkins for a pretty pie topper.
Don’t Overbake: The pie is done when the center jiggles slightly; it will set as it cools.
Serve with Whipped Cream: Freshly whipped cream with a touch of vanilla or cinnamon takes this pie to the next level.
Make Mini Pies: Extra filling? Pour it into ramekins for crustless pumpkin custards.
Chill Before Slicing: Let the pie cool completely before slicing for clean, neat cuts.
Storage Tip: Store leftovers in the fridge, tightly covered, for up to 3 days.
Spice It Up: Add nutmeg, cloves, or cardamom for a spicier twist.
Pie Crust Upgrade: Use a homemade crust for a truly from-scratch dessert.
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Unique Recipe Qualities | CLASSIC PUMPKIN PIE
Cream cheese makes this filling extra creamy and rich.
Half-and-half creates a silky, custard-like texture.
Pre-made crust saves time for busy holiday prep.
Perfectly spiced with cinnamon and ginger.
Offers flexibility with the option to make two pies or mini custards.
Blind-baking prevents soggy crusts.
Decorative crust toppers add a festive touch.
Ideal for making ahead of time.
Pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Classic, comforting flavors that never go out of style.
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Ingredients:
1 (8 oz) package cream cheese, softened
2 cups canned pumpkin
1 cup sugar
¼ teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
¼ cup (½ stick) melted butter
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 piece pre-made pie dough
Whipped cream, for topping
Instructions:
Preheat the oven to 350°F.
Place the pie dough into a 9-inch pie pan, pressing it into the bottom and sides. Crimp the edges. Freeze for 30 minutes to 1 hour.
Line the crust with aluminum foil and fill with pie weights or dried beans. Bake for 10–15 minutes. Remove the foil and weights, then bake for another 10 minutes or until the crust begins to color.
In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin and beat until combined.
Add sugar, salt, eggs, half-and-half, and melted butter, mixing until smooth. Finally, mix in vanilla, cinnamon, and optional ginger.
Pour the filling into the warm crust. Bake for 50 minutes or until the center is set but slightly jiggles.
Cool on a wire rack to room temperature. Slice and serve with whipped cream.
Use extra filling for mini crustless pies in ramekins, and bake any decorative pie crust shapes separately.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
1. Can I make this ahead of time?
Yes! Prepare the pie up to two days in advance. Store it in the fridge, covered tightly.
2. What can I do with leftover filling?
Pour it into ramekins for crustless mini pies or custards.
3. How can I prevent cracks in the pie?
Avoid overbaking and let the pie cool gradually at room temperature.
4. Can I substitute heavy cream for half-and-half?
Yes, heavy cream will work for an even richer filling.
5. Is it necessary to blind-bake the crust?
Blind-baking prevents a soggy crust and ensures it stays crisp.
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