Over the years, I’ve repeatedly tweaked my pumpkin cheesecake pie recipe and not to tune my own horn — but I think it has finally reached ultimate status. Whoop, whoop!
So without further ado, here’s my updated and foolproof spiked pumpkin cheesecake pie recipe. I Hope you enjoy some version of it this upcoming Thanksgiving.
Ingredients (for two pies)
2 cans of pumpkin purée
2 pounds of cream cheese
1 cup of sour cream
1 stick of butter
2 teaspoons of vanilla extract
1 cup of light brown sugar
1/4 cup of honey or granulated sugar
Pinch of baking powder
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/2 teaspoon of kosher salt
2 teaspoon of all-purpose flour
2 teaspoons of grated lemon zest
3 eggs
1 cup of heavy cream
1 cup of coconut milk
Splash of quality dark rum
Pre-made pie dough
Directions
Preheat the oven to 350 degrees F. Then, prick the pre-made pie dough with a fork and bake for 15 minutes — or until the crust is brown in color. Then, remove and set aside.
For the filling
Whisk the heavy cream, coconut milk, rum, lemon zest, eggs, butter and vanilla extract together in a large bowl until well incorporated. Combine pumpkin puree, cream cheese, sour cream, baking powder, flour, sugar, honey, cinnamon, ginger, nutmeg and salt in a pan and cook on low heat for 10 minutes — or until thickened. Remove the pan from the heat and slowly incorporate the cream mixture with a hand whisk.
Optional: Transfer the mixture into a food processor for a smoother consistency. Then, pour the mixture into a pre-made pie crust and bake for 55 minutes, or until the center is set. Cool at room temperature and serve warm with whipped cream.
Photos via Barefoot Contessa blog
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