This classic pumpkin pie recipe includes the distinctive flavor of our Pumpkin Spice. Cinnamon and nutmeg add the required familiar taste and smell of the holidays, while cream cheese adds extra smooth creaminess.
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Ingredients
Makes 1 pie
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1 Frozen Pie Shell, thawed
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2 1/2 Teaspoons Pumpkin Spice
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1/2 Teaspoon Kosher Sea Salt Flakes
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6 Ounces Granulated Sugar
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8 Ounces Cream Cheese
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1 (15 Ounce) Can Pumpkin Puree
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4 Tablespoons Unsalted Butter, melted and cooled
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3 Large Eggs
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Directions
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Preheat oven to 425°F, and arrange rack in middle of oven.
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Cover frozen pie crust with wax paper, and pour raw beans or rice into space of pie crust. Transfer to oven and bake for 10 to 15 minutes until golden brown. Remove from oven and set aside to cool thoroughly. Remove beans or rice.
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Reduce oven heat to 350°F.
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Combine Pumpkin Pie Spice, sugar and salt in bowl of food processor, and pulse 3 times to mix. Add cream cheese, and pulse until paste forms. Add pumpkin and butter, and process for 30 seconds. Stop to scrape down sides of bowl, then process until mixture is completely smooth, about 30 seconds more.
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Add eggs, 1 at a time, pulsing between additions until completely smooth, scraping down sides as necessary.
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Pour mixture into prepared pie shell and smooth over top with rubber spatula. Rap shell firmly against counter a few times in order to release any air bubbles.
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Transfer to baking sheet in oven and bake until filling puffs slightly and center only moves slightly when jiggled, about 30 to 35 minutes, rotating pie halfway through baking.
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Allow pie to cool for at least 1 hour before serving. It may be chilled for up to 2 days.