Pumpkin Pie

Pumpkin Pie

Credit: Marika’s Kitchen


  • 1 1/4 cups Flour
  • 1/2 cup Butter unsalted
  • 1/4 tsp. salt
  • 1/4 cup Ice Water


  • 6 ounces Cream Cheese, room temperature
  • 1/3 cup Sugar
  • 1/3 cup Golden Brown Sugar
  • 2 large Eggs
  • 1 Large Egg Yoke
  • 1 cup pure Pumpkin
  • 3/4 cup Heavy Whipping Cream
  • 1 tsp. ground Cinnamon
  • 1 tsp. ground Nutmeg
  • 1/2 tsp. ground Ginger
  • 1/4 tsp. salt


  1. Combine flour and Salt in mixing bowl.
  2. Cut butter in with pastry blender until mixture resembles coarse crumbs.
  3. Stir in water, a tablespoon at a time, until mixture can gently be formed into a disk.
  4. Form dough into a disk, like a hockey puck. It is easier to roll out after refrigeration.
  5. Wrap in saran wrap and refrigerate for 2 hours or overnight.
  6. When ready to assemble and bake pie, position rack in bottom third of oven and preheat to 350 degrees F.
  7. Place dough between two sheets of wax paper and roll out to 12 inches to fit a 9-inch pie plate.
  8. Remove top sheet of waxed paper and invert dough, paper side up and gently free dough from wax paper into 9-inch plate, carefully position dough evenly, pressing into the bottom and sides of plate. Crimp dough edges decoratively around rim.


  1. Using electric mixer, beat 6 ounces cream cheese until fluffy.
  2. Add 1/3 cup sugar, and 1/3 cup brown sugar and beat until light and fluffy.
  3. Beat in eggs and egg yolk, one at a time.
  4. Add remaining ingredients and beat until well blended, scraping sides of bowl once or twice to incorporate cream cheese well.
  5. Pour filling into prepared crust.
  6. Bake pie until filling is slightly puffed and just set in the center. Approximately 55 minutes.
  7. Remove pie onto rack to cool completely. Cover and refrigerate until cold, at least 4 hours. Keep refrigerated and serve pie cold.
  • This recipe can be made a day ahead and is FABULOUS

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