Pumpkin Pie Recipe With Condensed Milk And Cream Cheese
Introduction
Pumpkin pie is a traditional dessert that is often served during the fall season, especially around Thanksgiving. There are many different ways to make pumpkin pie, but this recipe incorporates condensed milk and cream cheese for a rich and creamy texture.Ingredients
For the pie crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
For the pumpkin filling:
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1/2 cup cream cheese, softened
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
Making the Pie Crust:
1. In a large mixing bowl, whisk together the flour and salt.
2. Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture is crumbly.
3. Slowly add ice water, one tablespoon at a time, mixing until the dough comes together in a ball.
4. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Making the Pumpkin Filling:
1. Preheat oven to 425°F.
2. In a large mixing bowl, whisk together the pumpkin puree, condensed milk, eggs, cream cheese, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
Assembling the Pie:
1. Roll out the chilled pie crust on a floured surface to about 1/8 inch thickness.
2. Carefully transfer the crust to a 9-inch pie dish, trimming the edges and crimping the edges with a fork or your fingers.
3. Pour the pumpkin filling into the prepared crust.
4. Bake the pie for 15 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for another 45-50 minutes, or until the filling is set and the crust is golden brown.