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Introduction:
This pumpkin pie isn’t just a holiday classic — it’s elevated with a rich cream cheese layer and a buttery homemade crust that makes every bite silky, spiced, and unforgettable. With its velvety filling and whipped cream topping, this pie is guaranteed to wow your guests at first sight and first taste.
Ingredients:
For the Crust:
¾ pound (340g) unsalted butter, softened
½ cup granulated sugar
½ cup confectioner's (powdered) sugar
½ teaspoon salt
2 teaspoons pure vanilla extract
3 cups all-purpose flour
For the Pumpkin Filling:
8 oz cream cheese, softened
2 oz unsalted butter, softened
2 cups pure pumpkin purée
1 cup granulated sugar
¼ teaspoon salt
3 egg yolks
1 cup whole milk (warm or room temp)
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
For the Whipped Cream:
2 cups cold heavy cream
2+ tablespoons confectioners’ sugar
2 teaspoons vanilla extract
How to Make:
Prepare the Crust:
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