Velvet Pumpkin Pie

Discover the secret to an unforgettable culinary experience with this scratch-baked Pumpkin Cream Pie recipe. Far from a challenging endeavor, this delightful dessert truly is “easy as pie,” making it the perfect grand finale for your Thanksgiving feast or any cherished autumn gathering. Prepare to impress your loved ones with a pie that combines a richly spiced crust, an incredibly creamy pumpkin filling, and a cloud-like whipped topping, all coming together in a symphony of fall flavors.

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Experience Pumpkin Pie Perfection with Every Creamy Slice

There’s something truly magical about a perfectly baked pumpkin pie, and this Pumpkin Cream Pie elevates that magic to an entirely new level of perfection. Each forkful is an indulgence, delivering an exquisite blend of textures and tastes. Imagine the sweet, buttery, and subtly spiced crust, giving way to an intensely creamy, dreamy pumpkin filling. This is all crowned with a generous swirl of fluffy, pumpkin-spiced whipped cream, creating a harmonious balance that will send chills of pure culinary delight down your spine. It’s a dessert that isn’t just eaten; it’s savored, celebrated, and deeply enjoyed.

A Lighter, Creamier Take on Classic Pumpkin Pie

For those who adore the warm, comforting flavors of pumpkin spice, the autumn season is a call to action in the kitchen. My pantry shelves are always well-stocked with pumpkin puree and an array of pumpkin spice blends, ready for a baking marathon. From delightful Pumpkin Spice Cake Balls to the sophisticated Dark Chocolate Pumpkin Tart and irresistible Baked Pumpkin Fritter Bites, pumpkin creations abound. But for months, this particular pumpkin cream pie recipe has consistently topped my must-bake list, and for good reason.

What truly sets this pie apart is its uniquely light and creamy texture, a delightful departure from the denser consistency of traditional pumpkin pies. The secret lies in a few key ingredients and techniques, including a homemade crust infused with pumpkin pie spice, which adds an extra layer of flavor. Both the velvety filling and the fresh, airy whipped topping can be prepared in mere minutes, yet their rich taste and luxurious feel suggest hours of dedicated effort. This pie offers all the comforting familiarity of classic pumpkin pie, but with an elevated, melt-in-your-mouth experience that will become a new holiday tradition.

Essential Ingredients and Supplies for Your Pumpkin Cream Pie

Crafting this incredible Pumpkin Cream Pie begins with gathering the right ingredients and tools. While the full measurements and precise details are available in the recipe card at the bottom of this post, here’s an overview of what you’ll need to create this autumn masterpiece:

Key Ingredients:

• All-purpose flour: The foundation of our tender, flaky pie crust.
• Light brown sugar: Adds a rich, molasses-infused sweetness to both the crust and filling.
• Pumpkin pie spice: The essential blend of cinnamon, nutmeg, ginger, and cloves that defines the flavor of fall.
• Salt: A crucial flavor enhancer, balancing the sweetness and deepening the spice notes.
• Unsalted butter, cold: Paramount for creating a flaky crust. Cold butter prevents gluten development and creates pockets of steam for maximum flakiness.
• Cold water: Binds the pie dough without activating too much gluten, ensuring a tender crust.
• Cream cheese, softened: The secret ingredient for the filling’s unparalleled creaminess and smooth texture.
• Large eggs: Act as a binder and add richness to the pumpkin filling.
• Canned pure pumpkin puree: Provides the deep, authentic pumpkin flavor and vibrant color. Be sure to use pure pumpkin, not pumpkin pie filling.
• Heavy whipping cream: The base for our light, airy, and utterly delicious homemade whipped topping.
• Powdered sugar (confectioner’s sugar): Sweetens the whipped cream and ensures a smooth, non-gritty texture.

Necessary Supplies:

• 9-inch pie plate: The standard size for this recipe, ensuring even baking and a beautiful presentation.
• Large mixing bowl: For combining ingredients for the crust, filling, and whipped topping.
• Pastry blender: Indispensable for cutting cold butter into flour to achieve a perfectly flaky crust. Two knives can also be used.
• Electric mixer (stand mixer with whisk attachment or hand mixer with whisk attachment): Essential for beating the cream cheese until smooth and whipping the heavy cream to fluffy perfection.

How to Craft Your Perfect Pumpkin Cream Pie: A Step-by-Step Guide

Embark on your baking journey with confidence, knowing that each step is designed for success. Follow these detailed instructions to create a Pumpkin Cream Pie that will be the talk of the table:

• Prepare Your Oven and Pie Plate: First, begin by preheating your oven to 350°F (175°C). While the oven heats, generously butter a 9-inch pie plate. This crucial step helps prevent sticking and contributes to a beautifully browned crust. Set the prepared pie plate aside.
• Craft the Spiced Pie Crust: In a spacious large bowl, combine the all-purpose flour, light brown sugar, pumpkin pie spice, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution of flavor.
• Incorporate the Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. This technique is vital for a flaky crust.

• Form the Dough: Gradually add the cold water to the crumbly mixture, mixing it in with your hands. Work the dough just until it comes together to form a soft ball. Avoid overmixing, as this can lead to a tough crust.
• Chill the Dough: Gently flatten the dough ball into a disc shape and wrap it tightly with plastic wrap. Place the dough in the refrigerator for at least 30 minutes. Chilling the dough allows the butter to firm up and the gluten to relax, making it easier to roll and resulting in a flakier crust.
• Roll Out the Dough: After 30 minutes, remove the dough from the refrigerator. While it rests for a few minutes, lightly flour your work surface and rolling pin. Roll the dough into a uniform disc approximately 1/4-inch thick and about 1 inch larger in diameter than your 9-inch pie plate.
• Check for Size: To ensure the correct size, carefully invert your pie plate over the rolled-out dough disc. The dough should extend about an inch beyond the rim of the pie plate.

• Transfer to Pie Plate: Gently roll the dough around your floured rolling pin. Position the rolling pin over one side of the prepared pie plate and carefully unroll the dough into the plate. Press the dough down and around the plate to ensure it fits snugly and hangs over the sides.
• Trim and Flute the Edges: Use a sharp knife or kitchen shears to trim the excess dough around the edges of the pie plate, discarding any scraps. Then, use your fingers to carefully flute the edges of the crust, creating a beautiful decorative rim. Place the pie crust back into the refrigerator while you prepare the filling.
• Prepare the Creamy Filling: In a large mixing bowl (using your electric mixer if available), combine the softened cream cheese, light brown sugar, all-purpose flour, and pumpkin pie spice. Beat these ingredients together until the mixture is completely smooth and creamy, with no lumps of cream cheese remaining.

• Add Eggs and Pumpkin: Beat in the large eggs, one at a time, ensuring each egg is fully incorporated into the mixture before adding the next. This helps create a smooth, emulsified filling. Finally, beat in the canned pure pumpkin puree until the filling is perfectly smooth and uniformly colored.
• Fill the Crust: Carefully pour the prepared pumpkin filling evenly into your chilled, fluted pie crust. Gently smooth the top with a spatula if needed.

• Bake the Pie: Transfer the pie to the middle rack of your preheated oven. Bake for 60-70 minutes, or until the crust is golden brown and the filling is set. You can test for doneness by gently jiggling the pie; the center should no longer wobble. If the pie crust edges begin to brown too quickly before the filling is set, simply remove the pie from the oven and carefully cover the edges with aluminum foil or a silicone pie protector. This will shield the crust from over-browning.
• Cool Completely: Once baked, remove the pie from the oven and place it on a wire rack to cool completely. This is a crucial step; allow several hours for the pie to cool and set fully before adding the topping or slicing. Rushing this step can lead to a runny filling.

• Prepare the Whipped Topping: In the bowl of an electric mixer fitted with the whisk attachment (or using a hand mixer), pour the heavy whipping cream. Beat on high speed until the cream begins to thicken and soft peaks start to form.
• Sweeten and Spice the Whipped Cream: Add the powdered sugar and pumpkin pie spice to the partially whipped cream. Continue to beat on high speed until firm, yet soft, peaks form. Be careful not to overbeat, as this can turn the cream grainy.

• Finish and Serve: Once the pie is completely cool, spread the fluffy pumpkin-spiced whipped cream evenly over the top. If desired, sprinkle a little extra pumpkin pie spice or a pinch of cinnamon for an elegant garnish.
• Enjoy Immediately or Store: This pie is best served fresh. If you have leftovers or need to prepare it in advance, store it in the refrigerator for up to 3 days.

Tips for Storing Your Delicious Pumpkin Cream Pie

To keep your Homemade Pumpkin Cream Pie fresh and delicious, proper storage is key:

Refrigeration: Any leftover slices or the entire pie should be stored in the refrigerator. To maintain its freshness and prevent it from absorbing other odors, wrap the pie tightly in plastic wrap or place it in an airtight container. It will remain wonderfully fresh for approximately 3 days.

Freezing for Later Enjoyment: This pumpkin cream pie freezes beautifully, allowing you to prepare it ahead of time or enjoy a slice much later. To freeze, ensure the pie is completely cooled. Wrap the pie tightly in multiple layers of plastic wrap, then add an additional layer of aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 2 months. To defrost, simply transfer the frozen pumpkin pie to the refrigerator and allow it to thaw overnight. This gentle thawing process preserves its creamy texture and rich flavor.

We hope this Pumpkin Cream Pie becomes a cherished recipe in your baking repertoire. If you decide to whip up this delightful dessert, we’d absolutely love to see your creations! Be sure to snap a picture and share it with us on Instagram @thebakermama. Your inspired and creative takes on our recipes truly warm our hearts. For more baking tips, recipe discussions, and a wonderful community of fellow food enthusiasts, consider joining our Friends of The BakerMama group on Facebook. Happy baking, and enjoy every blissful bite!

xoxo,

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Pumpkin Cream Pie

Rating: 4.5 out of 5 stars based on 2 reviews

• Author: Maegan – The BakerMama
• 
  
  Prep Time: 20 mins
• 
  
  Dough Chill Time: 30 mins
• 
  
  Cook Time: 65 mins
• 
  
  Total Time: 1 hour 55 mins
• 
  
  Yield: 10 servings
• 
  
  Category: Pie, Dessert

Print Recipe

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Description

This scratch-baked Pumpkin Cream Pie offers a delightful twist on a classic, promising a lighter, creamier texture and an irresistible flavor profile. It’s surprisingly easy to make and is the ideal festive dessert for your Thanksgiving table or any fall celebration.

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Ingredients

For the Spiced Crust:

• 1 ¾ cups all-purpose flour
• ½ cup light brown sugar, packed
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 10 tablespoons unsalted butter, very cold and cut into cubes
• ¼ cup cold water

For the Creamy Pumpkin Filling:

• 8 ounces cream cheese, softened to room temperature
• ¾ cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 teaspoon pumpkin pie spice
• 3 large eggs
• 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)

For the Pumpkin Spiced Whipped Topping:

• 2 cups heavy whipping cream, very cold
• 3 tablespoons powdered sugar (confectioner’s sugar)
• ½ teaspoon pumpkin pie spice

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Instructions

1. Preheat your oven to 350°F (175°C). Generously butter a 9-inch pie plate and set it aside.
2. To make the crust: In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, and salt. Add the cold, cubed butter and cut it in with a pastry blender or two knives until the mixture resembles coarse crumbs with some pea-sized butter pieces. Stir in the cold water and mix gently with your hands until a soft dough ball forms. Do not overmix.
3. Slightly flatten the dough ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Once chilled, remove the dough from the refrigerator. On a lightly floured surface, use a floured rolling pin to roll the dough into a disc about 1/4-inch thick and approximately 1 inch larger than your pie plate.
5. Carefully transfer the rolled dough to the prepared pie plate by gently rolling it around your rolling pin and unrolling it into the plate. Press the dough to fit the plate and let it overhang the sides.
6. Trim the excess dough from the edges of the pie plate and discard. Flute the edges of the crust for a decorative finish. Return the pie crust to the refrigerator while you prepare the filling.
7. To make the filling: In a large bowl, using an electric mixer, beat the softened cream cheese, brown sugar, flour, and pumpkin pie spice until the mixture is smooth and free of lumps.
8. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, beat in the pure pumpkin puree until the filling is uniformly smooth.
9. Pour the creamy pumpkin filling evenly into your chilled pie crust.
10. Bake the pie on the middle rack of your preheated oven for 60-70 minutes. The crust should be golden brown, and the filling should be set (it won’t jiggle much when gently moved). If the crust browns too quickly, cover the edges with foil.
11. Allow the pie to cool completely on a wire rack for several hours before adding the topping. This is essential for the filling to set properly.
12. To make the whipped topping: In the bowl of an electric mixer with a whisk attachment, beat the very cold heavy whipping cream on high speed until it begins to thicken.
13. Gradually add the powdered sugar and pumpkin pie spice, continuing to beat until soft peaks form. Be careful not to overbeat.
14. Once the pie is completely cooled, spread the pumpkin-spiced whipped cream over the top. Garnish with an additional sprinkle of pumpkin pie spice, if desired.
15. Serve your Pumpkin Cream Pie immediately, or store any leftovers in the refrigerator for up to 3 days.

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