American Pumpkin Pie with Cream Cheese
8 servings
105 minutes
American pumpkin pie with cream cheese is the true embodiment of autumn coziness and festive warmth. This dessert, traditionally served on Thanksgiving, combines tender pumpkin puree with the creamy texture of Philadelphia cheese, creating a velvety flavor with hints of cinnamon, nutmeg, and ginger. A light, crispy crust serves as the perfect base for the creamy filling, and serving it with ice cream or whipped cream turns it into a true gastronomic delight. In America, this pie is loved for its rich yet harmonious taste and versatility – it suits both family dinners and festive occasions. Try this recipe and immerse yourself in the atmosphere of a cozy autumn evening with a cup of fragrant tea and a piece of tender pumpkin treat.
1
First, prepare the pumpkin (choose the method that is most convenient for you). Method 1 - MICROWAVE. Wash the pumpkin, cut it, remove the seeds, and peel it. Place in a glass container, cover with a glass lid, and cook on high power in the microwave for 15 minutes. Check if it's soft; if so, it's ready. Blend into puree or strain through a sieve to make puree. If the puree is watery, drain it. Method 2 - POT. Wash the pumpkin, cut it, remove the seeds, and cut into wedges. Use a pot with a steamer insert. Place in the pot, cover with a lid, and steam until tender. Check if it's soft; if so, it's ready. Peel it, blend into puree or strain through a sieve to make puree. If the puree is watery, drain it. Method 3 - OVEN. Wash the pumpkin, cut it, remove the seeds, and cut into wedges. Place on a baking sheet greased with butter, cover with foil on top, and bake until tender. Check if it's soft; if so, it's ready. Peel it, blend into puree or strain through a sieve to make puree. If the puree is watery, drain it. After preparing the pumpkin, proceed to make the crust.
- Pumpkin: 400 g
- Butter: 210 g
2
Sift the flour. In a large bowl, mix flour, sugar (2 tablespoons), and salt (a pinch).
- Wheat flour: 225 g
- Sugar: 210 g
- Salt: 0.5 teaspoon
3
Cut the butter (150 g) into pieces. Add the butter to the flour mixture and start rubbing it in (you can use your hands).
- Butter: 210 g
4
Gradually add water spoon by spoon, kneading the dough. The water should be ice-cold. Knead the dough enough to combine, but do not overmix. The dough should form into a ball. If there isn't enough water, add more. Then cover with plastic wrap and refrigerate for at least 30 minutes.
- Water: 3 tablespoons
5
For the pumpkin filling, beat the cheese in a bowl with a mixer, add pumpkin puree (we need only 2 cups; the rest can be frozen), mix it in, add sugar (1 cup), salt and beat until smooth. Add eggs (egg + yolks, lightly beaten), heavy cream and soft butter (60 g), and beat until smooth. Then add spices and mix. For authentic American pumpkin pie flavor, it's best to use traditional spices. Traditional spices for pumpkin filling: cinnamon, ginger, nutmeg, allspice.
- Philadelphia cheese: 225 g
- Pumpkin: 400 g
- Sugar: 210 g
- Salt: 0.5 teaspoon
- Chicken egg: 1 piece
- Egg yolk: 2 pieces
- Butter: 210 g
- Ground cinnamon: 0.5 teaspoon
- Ground ginger: 0.3 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Ground allspice: 0.3 teaspoon
6
Take the dough out of the refrigerator. Roll out the dough, adding a little flour (to make it easier to roll and transfer to the mold: you can roll it between 2 sheets of plastic wrap or baking paper).
- Wheat flour: 225 g
7
Cool the mold (about 25 cm) in the refrigerator for 15 minutes. Place the rolled-out dough sheet in the mold (first remove the film, place it in the mold, then remove the second film), pressing with your fingers. Trim the edges of the crust slightly overhanging the edge of the mold to give a nice shape: either make wavy pinches or press with a fork, etc. Chill in the refrigerator for 1 hour. Preheat the oven to 220 degrees.
8
Lay foil or baking paper inside the crust. Place weights for pies (or you can substitute with dry beans, filling the foil to the edges, about 1 kg of beans) for even baking.
9
Place in the oven and bake for 10 minutes. Remove the beans and foil, continue baking until a golden crust forms, about another 10 minutes. Remove and let the cake cool.
10
Reduce the oven temperature to 180 degrees.
11
Pour the pumpkin filling into the warm mold over the crust.
12
Bake for about 50 minutes until the center of the pie starts to set.
13
Turn off the oven and hold for 10 minutes. Then take it out and place it on a (gas) rack (to allow air to pass underneath) to cool to room temperature.
14
Serve with whipped cream (but not from a can, as it settles) or ice cream.
- Ice cream: 50 g