Cream Cheese Pumpkin Pie

Step 1

Preheat the oven to 350 degrees F.

Step 2

Place the pie crust onto a lightly floured surface and roll out into a 12 inch circle.

Step 3

Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch deep dish pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.

Step 4

Trim the crust that hangs over the side of the pie plate so there’s only ½ inch of overhang.

Step 5

Tuck the ½ inch of pie crust that hangs over the side of the pie plate underneath the crust and crimp the edges with your fingers or a fork. Place in the fridge to chill while prepping the pumpkin filling.

Step 6

In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the sides of the bowl.

Step 7

Add in ½ cup of granulated sugar, flour, and vanilla extract. Beat until incorporated. Scrape down the sides of the bowl.

Step 8

Add in the pumpkin puree, the remaining ¼ cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Beat until the cream cheese is completely incorporated and the filling is creamy. Scrape down the bottom and sides of the bowl.

Step 9

Add in the eggs one at a time and beat JUST until the egg is worked into the batter. Scrape down the sides before adding the next egg.

Step 10

Once the eggs are incorporated, stir in the evaporated milk with a spatula.

Step 11

Pour the cream cheese pumpkin pie filling into the chilled pie crust.

Step 12

Place the pie in the preheated oven along with a large pan of about 1 ½ inches of hot water to sit on the second shelf to help prevent cracking and bake for 80 to 85 minutes until the edges are set. The center will still move when it’s jiggled.

Step 13

Turn the oven off and leave the oven door slightly ajar so the pie can slowly cool and continue to cook.

Step 14

Once the pie has cooled to room temperature, place in the fridge to chill overnight.

Step 15

Cut and serve.

Step 16

Cover with plastic wrap or store in an airtight container in the refrigerator.