Ingredients

The following ingredients have 8 Servings
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 cup unsalted butter (cold, cubed)
  • 3-4 tbsp ice water
  • 16 oz light cream cheese (room temperature (2 8oz or 250g packages))
  • 2 tablespoons heavy cream
  • 1 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 cups pumpkin puree
  • 3/4 cup granulated sugar
  • 3/4 cup evaporated milk or cream
  • 3 large eggs
  • 3 tablespoons corn starch
  • 1 1/2 teaspoons pumpkin pie spice (to your tastes)
  • Whipped cream

Instruction

  • Pie Crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
  • Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
  • Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Use a fork to poke holes all across the bottom and around the edges to prevent puffing.
  • Bake for 15-20 minutes until golden brown and set aside to cool.
  • Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Add cream, sugar and vanilla and beat until combined.
  • Spread over cooled crust and refrigerate.
  • Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, eggs, corn starch, and pie spice with a whisk until completely smooth.
  • Cook over medium heat, whisking frequently, until noticeably thickened thickened (mixture is pretty thick to begin with) -- about 6-8 minutes.
  • Cool 10 minutes before spreading over cream cheese layer. Refrigerate until chilled and set, at least 6 hours, overnight is preferable.
  • Serve with whipped cream.