Introduction: Pumpkin Cream Cheese Pie
I've made this delicious pie for thanksgiving. Unlike traditional pumpkin pie flavoured with spices and pumpkin puree, pie is mixed with cream cheese and coconut milk. I would say this recipe turned out more like a cheese cake with a crust than a pie, but don't get me wrong, this dessert is as delicious as any other pumpkin desserts. So, if you enjoy cheese cake and would like some autumn dash to your desserts, this will be the perfect recipe for you.
Step 1: Mix the Dry Ingredients
Measure all the dry ingredients for the crust and mix together with a whisk or spatula.
Dry Ingredients: 250g Flour, a pinch of salt and 1 tbs of sugar
Step 2: Cut in the Cold Butter!
Measure 125g of butter, cut all butter into about 1 cm cubes and mix it into the flour. Cut the butter into the flour with a pastry cutter or a fork, until the mixture resembles coarse bread flakes.
Note. Make sure the butter is cold. This will help the pie crust to be flakey and crisp.
Step 3: Add in the Wet Ingredients
Separate one yolk from a whole egg and add the yoke into the butter-flour mixture
Step 4: Add Some Water
Add about 3Tbs of water to the mixture and start folding the mixture together.
Step 5: Mix, Mix, Mix
Keep mixing till the mixture forms a dough. Add more water to the mixture if it is too dry. But you want to avoid adding too much water. After the mixture has formed into a dough, wrap it up in plastic wrap and refrigerate 30 minutes.
Note. Add no more than 1/2 Tbs at a time, because it is easier to add more water to adjust than adding too much water. If it makes sense :)
Step 6: Form It Into a Pie
Take the dough out of the refrigerator and roll the dough out into a circle about 1/2 cm thick. place the rolled out dough into the pie pan and take of the excess on the sides. You can freeze the dough for next time use or use the extra dough to make some mini pies.
Step 7: Stab the Pie
Take a fork and stab the dough with some holes. This will help the pie to bake evenly, and avoids air bubbles from forming while baking.
Step 8: Bake the Crust!
Bake the crust at 375 F or 180 C about 15 minutes.
Don't worry if the pie look not fully cooked after 15 minutes because it will be baked again after the fillings are in.
Step 9: Mix All the Filling Ingredients
While I was preparing the filling, I forgot to take photos.. Sorry about that, but here are the steps to prepare the filing. Cream together softened cream cheese 130g and sugar 30g. Add in 100g pumpkin (squash) puree. add in a pinch of salt then mix in an egg. Lastly, stir in 30ml of coconut milk or regular milk. whisk till the mixture is smooth.
Note: I used puree made of Kabocha squash, which is less watery and has a more starchy texture than regular pumpkin.
Step 10: Pour It All in ~ and Bake the Pie
Pour the filling into the pre-baked crust and bake at 400F or 200C about 10 minutes, then turn the heat down to 350F (170C) and bake about another 20 minutes.
After the pie has been taken out of the oven, Leave it on a cooling rack to cool and refrigerate for an hour or so before serving.
Bon Appetit ~