Pumking Pie Filling
Yield: One 9-inch pumpkin pie
Ingredients:
- 1 (15 oz) can pure pumpkin puree (not pumpkin pie mix)
- 8 oz full-fat cream cheese, softened
- ½ cup (1 stick) unsalted butter, melted
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 deep-dish 9-inch pie crust (homemade or store-bought)
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare the Filling: In a large mixing bowl, combine the softened cream cheese and melted butter. Beat until smooth and well combined. Add the pumpkin puree and mix until fully incorporated.Mix in the powdered sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Continue mixing until the filling is smooth and uniform.
- Assemble the Pie: Place your prepared pie crust into a 9-inch deep-dish pie pan. Pour the pumpkin filling into the crust, smoothing the top with a spatula.
- Bake: Place the pie in the preheated oven and bake for 55 to 60 minutes or until the center is set and a knife inserted near the center comes out clean.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the pie for at least 2 hours before serving. Serve with a dollop of whipped cream, if desired.
For more details and tips, you can visit the original recipe here
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