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!
|1 Flaky Pie Crust
|Two 8-oz packages cream cheese
|3/4 cup sugar
|2 tsp Pure Vanilla Extract
|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
|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.
|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.
|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.
|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.
|Carefully spread the pumpkin mixture over the cream cheese mixture in the pie shell.
|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.
|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.