I like pumpkin pie better as breakfast than as dessert (which is why I was inspired to develop this pumpkin spice breakfast eggs recipe) otherwise, I would rather have chocolate. Throw some cream cheese in there, though, and now it’s something I can get excited about! This pie has a wonderful, smooth texture, and the tangy cream cheese enhances the pumpkin and warm spices wonderfully.
Pumpkin Cheesecake Pie
one. Make a flaky pie crust, form into pan and let it rest in the fridge while you make the filling.(1)
two. Cream together in a large mixing bowl:
8 oz. Neufchatel or cream cheese
½ cup sugar
½ cup brown sugar
three. Once smooth, stir in
1 15 oz. can, about 2 cups, pumpkin puree
2 tsp cinnamon
½ tsp fresh grated nutmeg
1/8 tsp cardamom
1/8 tsp salt
four. Beat in until fully incorporated:
½ cup cream (half and half, heavy cream or evaporated milk)
2 tsp vanilla
five. Pour into the unbaked crust. Bake at 350oF until nearly set in the center, 40-45 minutes.
six. Cool slowly. Serve cold with whipped cream.
(1) You can also prebake a graham cracker crust, which is what I made for the pie in the photos. If you go this route, pour the prepared filling into the hot, prebaked crust and cut baking time by a few minutes.
Cinnamon Whipped Cream
one. Start with a very cold mixing bowl and beaters. (I put mine in the fridge for half an hour or so.)
two. Beat until soft peaks form:
1 cup cold whipping cream or heavy whipping cream
1/2 tsp vanilla extract
three. Keeping the mixer running, slowly sprinkle in:
1/4 tsp cinnamon (or to taste)
4 Tbs. sugar (or to taste)
four. Beat until stiff peaks form. Serve immediately.