The BEST Pumpkin Pie Ever
If there's one thing that I look forward to every Thanksgiving, it's Pumpkin Pie...especially one where there is fresh whipped cream on top! My family have always been pumpkin pie lovers, and over the years we tested out many recipes...many of which were good (and some that were not so good)....but after trying out THIS recipe we never looked back. This is the recipe we go to year after year, and also one that our customers raved about at the bakery.
- Karli and Julia
We owe a huge thanks to Modern Honey for this incredible recipe that we've cherished for years! This recipe is pumpkin perfection!
This creamy and flavorful dessert is the perfect addition to your holiday feast and boasts a couple of secret ingredients that elevate it above all the other recipes we tried before: butter and cream cheese. Need I say more? While most pumpkin pies use evaporated milk, this recipe takes it to the next level.
Follow along as we guide you through each step of the baking process, from mixing the velvety pumpkin filling with rich cream cheese and butter to the finishing touch of piping a beautiful whipped cream design on top.
For the Pie:
- 1 9-inch pie crust
- 8 oz brick of Cream Cheese
- 1 can (15 oz) of Pure Pumpkin Puree
- 1/2 cup (113 g) of melted Butter
- 2 teaspoons of Vanilla
- 3 Eggs
- 3 1/4 cups (500 g) of Powdered Sugar
- 1 teaspoon of Cinnamon
- 1 teaspoon of Pumpkin Pie Spice (link to our spice mix recipe)
- 1/4 teaspoon of Salt
For Whipped Cream (Optional):
- 1 cup of heavy cream
- 1 teaspoon of vanilla
- 2 tablespoons (about 20 g) of powdered sugar
Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
In a mixing bowl, beat the cream cheese for 5 minutes until it turns light and fluffy. Be sure to scrape down the sides of the bowl often with a spatula. The whisk attachment works best for this task.
Add the pure pumpkin puree and continue mixing for another 5 minutes.
Add the Introduce the melted butter and vanilla into the mixture, mixing for an additional 1 minute.
Add the eggs one at a time, ensuring thorough mixing after each addition.
Dry Ingredients: In a separate bowl, whisk together the powdered sugar, cinnamon, pumpkin pie spice, and salt. Then, incorporate this mixture into the pumpkin filling.
Pie Preparation: Pour the pumpkin pie filling into the prepared pie crust and place the pie plate on a baking sheet.
Into the Oven: Bake the pie for 15 minutes. Afterward, lower the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the center slightly jiggles but is no longer wet. Keep an eye on the crust to ensure it doesn't become too brown. If needed, cover it with a pie cover or foil to prevent over-browning.
Let Cool: Allow the pie to cool at room temperature for 1 hour, then cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
Whip the Cream: If desired, prepare the whipped cream by adding heavy cream, vanilla, and powdered sugar to a mixing bowl. Beat until soft peaks form.
Decorate and Savor: Once the pie has chilled, pipe the whipped cream onto the surface using an 8B tip (or any large piping tip), starting from the outside and working your way in. Finish it off with a sprinkle of cinnamon on top of the whipped cream.
- 18" Piping bags we use (