Pumpkin Cream Cheese Pie 🎃 🥧

#pumpkinpie #thanksgivingdessert #pumpkincheesecake
Pumpkin Cream Cheese Pie 🎃 🥧
This particular recipe is a “marriage” between pumpkin pie and cheesecake.
It has a soft light texture that is creamy and delicious!
You are sure to get compliments from your family members and guests when you
serve this pie during your holiday gatherings!

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INGREDIENTS: PIE DOUGH

2 1/2 cups (320 grams) of sifted All Purpose flour (+ extra for dusting work surface)
1 stick = 1/2 cup (125 grams) unsalted butter 🧈 ( room temperature)
1/2 cup (64 grams) of sugar
2 large eggs 🥚 (room temperature)
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PIE FILLING

1 package of cream cheese (250 gr./8 ozs.)
1 can sweetened condensed milk (300 ml./9.9 fl. ozs.)
2 cups (500 grams) pumpkin purée
2 teaspoons (1 fl ounce) vanilla extract
1 teaspoon (5.5 grams) pumpkin spice
3 large eggs 🥚 (room temperature)
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TOPPING
2 cups (16 fl ounces) of cold heavy cream (35%)
1-2 cups (128 - 256 grams) of powdered sugar (your taste)
1-2 teaspoons (0.15 - 0.30 fl ounces)of vanilla extract (your taste)
OPTIONAL: 12 big Walnuts pieces and orange sprinkles

PREPARATION FOR PIE DOUGH
1) Place the sifted flour on your work surface and with the tips of your finger, make a “well” in the centre of the flour.
2) In a bowl, beat the eggs and sugar till well combined and slowly pour the mixture into the “well” a bit at a time, while incorporating the flour into the egg mixture with a fork.
3) Add the cubed butter into the egg mixture and mash the butter into the egg mixture with a fork. Now it’s time to use the best “tools” in the kitchen, which are your hands. Collect and work your dough and form it into a ball.
4) Cover the dough with plastic wrap and gently flatten out the dough. By flattening the dough makes it easier to roll it out. Place the dough in the fridge for 45-60 minutes.
5) With a sheet of paper towel, lightly grease your pie dish with butter or vegetable shortening and set it aside.
*** WHILE THE DOUGH IS IN THE FRIDGE, WE CAN PREPARE THE PIE FILLING
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PREPARATION FOR PIE FILLING
*** NOTE: you might have some leftover pie filing(all depending on the size and the depth of you pie dish) ***

1) In a large glass bowl, beat the cream cheese with a hand mixture and then add the condensed milk and beat till combined.
2) Add the rest of the ingredients into the bowl, and beat till all the ingredients are well incorporated and place the filling in the fridge till ready to use.

TIME TO ROLL OUT THE DOUGH
***NOTE: we will be blind baking the pie dough for approximately 20-25 minutes in a preheated 350 degrees F before adding the filling.

1) Flour your working surface and roll out your pie dough, large enough that the dough overlaps the sides of your baking dish. (Use your pie dish as a guidance).
2) Trim off the excess dough and with a fork, dot the dough. Line the dish with parchment paper and fill the dish with dry kidney beans, rice or pie weights.
Bake in a preheated 350 F oven for approximately 20-25 minutes.
*** If you are baking baking mini pie shells, follow the instructions on the box
3) Once the pie crust has been blind baked, remove from the oven and pour in your filling and back into the oven to bake of 60 minutes.

While the pie 🥧 is baking, we can prepare the whipped cream.

1) In a large glass bowl, pour your COLD heavy cream and beat with an electric hand mixer. Make sure that your heavy cream is cold, as it will whip into soft peaks. Gradually add the powdered sugar and vanilla extra and place in the fridge unti the pie has completely cooled before decorating it. 🥧
2) You can decorate your pie by piping the whipped cream, or simply spread the whipped cream with a regular spatula or an off set spatula.
We also topped the whipped cream with some big walnut pieces and orange sprinkles.
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Enjoy the fall season with this luscious pumpkin cream cheese pie 🎃🥧🍁🍂 🦃

Nancy and Franca thank you for watching
And as usual, continue to LOVE WHAT UEAT
🫶😋