Paradise Pumpkin Pie Recipe
Cook Time: 1 hour 5 minutes
Prep Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 8 slices
Description:
Though pumpkin pie isn’t my personal favorite (I’ve never quite been interested in trying it), my family can’t get enough of it. Thanks to my trusty Better Homes & Gardens cookbook, I can whip up this creamy, spiced dessert that has them coming back for seconds every time. The blend of cream cheese and pumpkin filling creates a luscious texture and flavor that’s perfect for Thanksgiving, family gatherings, or any fall dessert spread. Give this recipe a try and enjoy the smiles it brings!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese | 1 (8 oz) block |
| White sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
| Egg | 1 |
| Canned pumpkin | 1 cup |
| Evaporated milk | 1 ¼ cups |
| White sugar (for pumpkin layer) | 1 cup |
| Eggs (for pumpkin layer) | 2 |
| Ground cinnamon | 2 teaspoons |
| Ground nutmeg | 1 teaspoon |
| Salt | ¼ teaspoon |
| Maple syrup | 1 tablespoon |
| Pecan halves | For garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 369.9 kcal |
| Total Fat | 21.7 g |
| Saturated Fat | 10.2 g |
| Cholesterol | 119.6 mg |
| Sodium | 372.2 mg |
| Total Carbohydrates | 36.5 g |
| Dietary Fiber | 2.1 g |
| Sugars | 20.3 g |
| Protein | 8.5 g |
Instructions
-
Prepare the Pie Crust:
On a lightly floured surface, roll out the pie pastry to a 12-inch circle. Once rolled, transfer the dough into a 9-inch pie plate. Gently press the dough into the plate and trim off any excess. Fold the edges over, then flute or crimp the edges to create a decorative finish. Set aside. -
Make the Cream Cheese Layer:
In a large mixing bowl, combine the cream cheese, 1 cup of white sugar, and vanilla extract. Using a hand mixer or stand mixer, beat the mixture on medium speed until it is smooth and well-combined. Once blended, add in 1 egg and continue mixing until fully incorporated. -
Spread the Cream Cheese Mixture:
Spread the cream cheese mixture evenly over the bottom of the prepared pie crust. Use a spatula to ensure an even layer. -
Prepare the Pumpkin Filling:
In a separate mixing bowl, whisk together the canned pumpkin, evaporated milk, 1 cup of white sugar, 2 eggs, cinnamon, nutmeg, and salt. Mix until everything is well combined and smooth. -
Assemble the Pie:
Carefully pour the pumpkin mixture over the cream cheese layer in the pie crust. Make sure to pour gently to avoid disturbing the cream cheese layer beneath. -
Bake the Pie:
Preheat your oven to 350°F (175°C). Place the pie on the center rack and bake for approximately 65 minutes, or until the center of the pie is set and a knife inserted comes out clean. You may need to cover the edges of the crust with foil if they start to brown too much during baking. -
Cool the Pie:
Once baked, remove the pie from the oven and let it cool completely at room temperature. This allows the flavors to meld together and the filling to set properly. -
Garnish and Serve:
Before serving, brush the top of the pie with maple syrup for a subtle, sweet finish. Arrange pecan halves around the edge for a decorative touch and added crunch. Slice and serve chilled or at room temperature.
Tips for a Perfect Paradise Pumpkin Pie:
- For an extra smooth filling, you can blend the pumpkin mixture in a food processor or with an immersion blender.
- If you’re short on time, you can use a store-bought pie crust, though homemade will always provide that fresh, flaky touch.
- This pie is best when allowed to cool for a few hours, or even overnight, as the flavors deepen and the filling firms up.
- Leftover pie can be stored in the refrigerator for up to 3 days.
This pumpkin pie with a creamy, cheesecake-like bottom is a fantastic alternative to traditional pumpkin pie, offering both a unique texture and rich flavor that will delight your guests. Whether it’s for Thanksgiving, a fall brunch, or a cozy dessert after dinner, it’s sure to become a family favorite!
