Pumpkin pie. Cheesecake. Flaky pie crust. These are a few of our favorite things. And this pie will soon be one of yours! We used our Flaky Pie Crust recipe and filled it with vanilla-rich, smooth cheesecake base and perfectly-spiced pumpkin filling on top. Our Pumpkin Pie Spice shines in this one. Oh, and don’t forget a big dollop of Cardamom Whipped Cream. Pie, oh my!
Time: 1.5 hours
Makes one 9Rating
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Loading...| 1 Flaky Pie Crust | |
| Two 8-oz packages cream cheese | |
| 3/4 cup sugar | |
| 2 tsp Pure Vanilla Extract | |
| 2 eggs | |
| 1/2 cup pumpkin puree | |
| 2 tsp Pumpkin Pie Spice | |
| 1/4 tsp Baker's Salt | |
| For the Cardamom Whipped Cream: | |
| 1 cup heavy cream | |
| 3 Tbl Cardamom Simple Syrup |
| 1. | Preheat oven to 325°F. We love our Flaky Pie Crust for this pie, but store bought is fine. It's also delicious with a graham cracker crust. Spread the pie crust in a 8 inch pie tin, crimping edges. Set the pie tin on a half sheet pan. |
| 2. | Using a stand mixer with whisk attachment, whip the cream cheese, sugar and Vanilla Extract until light, fluffy and completely smooth. Beat in eggs one at a time. |
| 3. | Move 1 cup of the cream cheese mixture to a bowl. Spread the remaining cream cheese mixture into the pie crust in the pie tin. Set aside while you make the pumpkin layer. |
| 4. | Return the reserved 1 cup cream cheese mixture to the mixing bowl. Add in 1 cup pumpkin puree, 2 tsp Pumpkin Pie Spice and Baker's Salt. Mix to combine. |
| 5. | Carefully spread the pumpkin mixture over the cream cheese mixture in the pie shell. |
| 6. | Bake for 35 mins or until the center is set and jiggles slightly. Allow to cool completely then refrigerate for at least 3 hours before slicing. |
| 7. | For the whipped cream, whisk the heavy cream and Cardamom Simple Syrup until the cream holds peaks. Serve slices of pie with big dollops of whipped cream. |
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