Creamy Pumpkin Pie

 

As I set about making the first pumpkin pie of the season, I thought: I really would like a less watery texture this time. Couldn't we put some cream cheese in here? I started to search for creamy pumpkin pie recipes and what I found were Pumpkin Cheesecakes. But, I did not want a cheesecake. I wanted a pumpkin pie made with less liquid milk. This version seemed like a good one to try. Still simple to put together, but with a heavier texture. As usual, garnishing with whipped cream is optional.

Creamy Pumpkin Pie

Adapted from Modern Honey 
Makes a 9-10" pie

Pie crust (a pre-made crust that you roll out and press into the pie pan saves time)

8 oz cream cheese, at room temperature
15 oz can pumpkin puree

1/2 cup butter, melted (1 stick)

2 tsp vanilla

3 eggs

3/4 cup sugar

1 tsp cinnamon

1 tsp pumpkin pie spice

1/4 tsp salt

Line a 9 1/2 or 10" pie pan with pie crust. Preheat the oven to 400 degrees.

Beat the cream cheese with a mixer in a large bowl for 3 minutes until fluffy. Add pumpkin and mix again for another 2 minutes. 

Add melted butter and vanilla, and then the eggs one at a time, mixing well after each addition.

Add sugar, spices and salt and mix again. 

Pour the filling into the pie crust. If you have extra filling you can bake it separately in a buttered ramekin.

Place the pie pan on a rimmed baking sheet and bake on center rack for 15 minutes.  Reduce temperature to 350 degrees and bake another 45 minutes. The center will be cracked, but still jiggly.

Let cool on the counter and then chill the pie for 4 hours before serving. Top with freshly whipped cream, if desired.