Pumpkin Cheesecake Pie

I adapted Martha Stewart’s pumpkin cheesecake pie recipe (which I’ve made and I love) to have less sugar, and used a regular butter pie crust instead. Cheesecake makes me nervous, but this recipe is foolproof – no cracks! I’ve also made this recipe using a food processor like the original instructions say to, but I found it works much better using a hand or stand mixer.

Recipe makes one pie, but I doubled for two.


I N G R E D I E N T S

Pie Crust

  • 1 stick (1/2 cup) of cold butter, diced
  • 1 1/4 cups of flour
  • 1 tablespoon of sugar
  • 1 pinch of salt
  • 5 tablespoons of iced water (I use a mix of water an apple cider vinegar)
  • 1 egg for eggwash

Filling

  • 12 oz cream cheese at room temp
  • 3/4 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch ground cloves
  • 1 tablespoon + 1 1/2 teaspoon flour

Maple Whipped Cream

  • 1 cup of heavy whipping cream
  • 1.5 tablespoons of maple syrup

Candied Pumpkin Seeds

  • 1/4 cup pumpkin seeds
  • 2 tablespoons of granulated sugar
  • Cinnamon and/or salt to taste

D I R E C T I O N S

  1. Prep the pie crust first. You can do this the night before baking. In a medium bowl, mix together the flour, sugar, and salt. Using a paste blender or two forks, cut in cold butter until the chunks resemble the size of blueberries. Add in the iced water and use a spoon or your hands to mix until barely combined. Turn out onto your work surface and continue working into a dough. Press into a round disc, wrap in plastic, and chill in the fridge for an hour.
  2. After an hour, roll out the dough until it’s about 1/8-1/4 inch thick. Fit into a 9 inch pie pan and trim the edge so that there’s about 1 inch of overhang. Roll the edge over or tuck it under itself. Crimp or flute the edge. Wrap and freeze for at least an hour.
  3. Preheat the oven to 425°F. Fit a sheet of parchment inside the frozen pie and fill with pie weights or dried beans or rice. Bake for 15 minutes and remove the pie weights and parchment. Dock the crust with a fork and brush the whole crust with eggwash. Bake for another 15 minutes. If the crust inflates in the oven, poke it back down. Let cool completely and lower the oven temp to 325°F.
  4. In a large bowl, add the cream cheese and beat on medium speed using a mixer, until smooth. Add the sugar and pumpkin and continue beating until combined. Add the remaining filling ingredients and mix on low speed until completely smooth.
  5. Pour the filling into the cooled pie crust. Bake on a sheet pan for about 35 minutes until slightly set. The center will still jiggle a little. Let cool completely, then keep in the refrigerator for at least a couple hours.
  6. Make the whipped cream by whipping using a whisk or a mixer until soft peaks form. Add the syrup and continue whipping until medium/firm peaks form.
  7. To make the candied pumpkin seeds, heat a pan on the stove at medium high heat. Add the pumpkin seeds and toast until fragrant. You will hear a couple pop. Remove them from heat. Add the sugar to the same pan and let it melt without stirring it. Once melted and golden brown, add the pumpkin seeds and evenly coat them in the sugar. Spread onto parchment and season them if desired.
  8. Serve the pie with the whipped cream and pumpkin seeds.

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