Pumpkin Pie

I'm busting out a classic - Pumpkin Pie. Gotta start stretching those pie-baking muscles again before the big day, right?

In my humble opinion, some pumpkin pies are lacking in spice. In fact, some recipes only call for a spoonful of cinnamon. Whereas I start pulling down armfuls of jars off my spice rack! I like a ginger-snappy vibe in my pumpkin pie. Plenty of cinnamon, but also a healthy teaspoon of ginger and notes of clove and nutmeg. Tis the season to bust out the warm spices! Taste as you go and adjust the balance of the spices to your liking!

And beyond the pumpkin puree, I also like to incorporate cream cheese. Not quite enough to call it a pumpkin cheesecake. Rest assured you are still making a pumpkin pie. But enough to thicken the custard and balance the sweetness of the pie.

Similar to my approach for baking a cheesecake, I like to slowly cool the pie in an open oven then on the counter before ultimately transferring to the fridge to chill. This technique helps to keep your Pumpkin Pie from cracking. It's also important to avoid overbaking. Bake until the center is set, but you can still see a wobble in the center of the pie. Too much time in the oven leads to cracks and a dry texture.

This recipe is relatively simple. But if you're prepping for a holiday party, I'd recommend taking the recipe on a test drive. Gives you a chance to tinker with your pie crust, as well as narrow in on your spice profile.

Pumpkin Pie

Ingredients

· 8 oz cream cheese, at room temp

· 1 cup sugar

· 2 eggs

· 2 cups pumpkin puree

· 1 cup half & half

· 1 tsp vanilla extract

· 2 tsp cinnamon

· 1 tsp ground ginger

· ½ tsp ground clove

· ½ tsp ground nutmeg

· ¼ tsp salt

· 1 sweet pie crust

In the bowl of a stand mixer, beat cream cheese until smooth. Gradually whisk in the sugar. Once smooth add the eggs and pumpkin. Then add the half & half. Mix in the extract, spices, and salt.

Preheat oven to 350F. Grease a deep, 9in fluted tart pan.

Remove the pie crust from the fridge. Lightly flour your work surface, rolling pin, and the pie dough. Roll the disk into an even 12in circle. Work quickly so the butter remains cold.

Transfer the pie crust to the pan. Drape any excess dough over the edge of the pan. Using the tips of your finger, press the crust against the fluted edge to remove excess, and create a clean finish. Line crust with a sheet of parchment paper and fill with pie-weights. Bake for 5-7 minutes.

Pour the pumpkin mixture into the crust. Filling should come just below the top of the crust. Carefully place the pie onto a parchment-lined baking sheet.

Bake for 50 minutes or until the filling is set. The center of the pie should jiggle. Do not over bake. Turn off the oven and open the door. Allow the pie to cool in the open oven for about 30 minutes. Remove the pie from the oven and cool on the counter to room temperature. Gradually cooling the pie will help to keep any cracks from forming. Chill for 2-3 hours before serving.

Serves 8

Gluten Free Friendly!