Can I use homemade pumpkin puree instead of canned?

Absolutely! If you're using homemade pumpkin puree, ensure it's well-drained and smooth. Excess moisture can make the filling too watery, affecting both texture and baking time. Homemade puree adds a fresh, earthy flavor that complements the rich cream cheese base beautifully.

Why is my pumpkin pie cracking?

Cracking usually occurs from overbaking or rapid cooling. To prevent this, remove the pie when the center still jiggles slightly and allow it to cool gradually at room temperature. Avoid moving the pie directly from the oven to the fridge. A cracked surface won’t affect taste, but it can be masked with whipped cream if needed.

How do I store leftover pumpkin pie?

Let the pie cool completely before covering with foil or plastic wrap. Store in the refrigerator for up to 4 days. For best texture and flavor, bring slices to room temperature before serving or warm briefly in the microwave and top with fresh whipped cream.

Can I freeze this pumpkin pie?

Yes! This creamy pumpkin pie freezes well. Wrap the completely cooled pie tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving. It’s best to freeze the pie without the whipped cream topping and add it fresh when serving.

Pumpkin Pie – Best Creamy Recipe with Secret Ingredients

Name: Pumpkin Pie
Prep time: 25 min
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 1 (15-ounce) can Pure Pumpkin Puree: provides the base flavor and creamy texture; 1 (8-ounce) package Cream Cheese, softened: adds richness and smooth texture; 1/2 cup Butter, melted and slightly cooled: enhances flavor and creaminess; 2 teaspoons Vanilla Extract: adds depth and warmth; 3 large Eggs: binds the filling and provides structure; 3 1/4 cups Powdered Sugar: sweetens and helps with silky texture; 1 teaspoon Cinnamon: adds warm spice; 1 teaspoon Nutmeg or Pumpkin Pie Spice: enhances fall flavors; 1/4 teaspoon Salt: balances sweetness and enhances spices; 1 All-Butter Pie Crust: the flaky base for the creamy filling; 2 cups Heavy Cream (for topping): whipped for garnish; 1/2 cup Powdered Sugar (for topping): sweetens the whipped cream

Description

This award-winning Pumpkin Pie recipe is rich, creamy, and spiced to perfection. Made with a unique twist of cream cheese and butter, it delivers a silky-smooth filling inside a buttery, flaky crust. Ideal for holidays or cozy fall nights, this pie converts even pumpkin skeptics into fans.

Ingredients

Scale

1 (15-ounce) can Pure Pumpkin Puree: provides the base flavor and creamy texture
1 (8-ounce) package Cream Cheese, softened: adds richness and smooth texture
1/2 cup Butter, melted and slightly cooled: enhances flavor and creaminess
2 teaspoons Vanilla Extract: adds depth and warmth
3 large Eggs: binds the filling and provides structure
3 1/4 cups Powdered Sugar: sweetens and helps with silky texture
1 teaspoon Cinnamon: adds warm spice
1 teaspoon Nutmeg or Pumpkin Pie Spice: enhances fall flavors
1/4 teaspoon Salt: balances sweetness and enhances spices
1 All-Butter Pie Crust: the flaky base for the creamy filling
2 cups Heavy Cream (for topping): whipped for garnish
1/2 cup Powdered Sugar (for topping): sweetens the whipped cream

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Instructions

Prepare the all-butter pie crust, roll it out, and press into a 9-inch deep-dish pie pan. Flute the edges and refrigerate while making the filling.
In a large bowl, beat the softened cream cheese for 5 minutes until fluffy. Scrape down the sides as needed.
Add the pumpkin puree and beat for another 5 minutes until well combined.
Mix in the melted butter and vanilla extract. Beat for 1 minute more.
Add eggs one at a time, mixing well after each addition.
Add powdered sugar, cinnamon, nutmeg or pumpkin pie spice, and salt. Mix until the batter is smooth and uniform.
Preheat oven to 400°F (200°C). Pour the filling into the chilled pie crust and place pie pan on a baking sheet.
Bake for 15 minutes at 400°F, then reduce temperature to 350°F (175°C) and bake for an additional 42–48 minutes. Cover the crust with foil if it starts to brown too much.
Allow the pie to cool to room temperature for at least 1 hour, then chill in the refrigerator for 4 hours or overnight to fully set.
Whip the heavy cream and powdered sugar until soft peaks form. Serve over chilled pumpkin pie slices.

Notes

Use room-temperature cream cheese for a smoother filling.
Do not overbake — the center should slightly jiggle when done.
Chill the pie completely before slicing for clean, firm cuts.
To prevent cracks, avoid rapid cooling and let it rest at room temp before refrigerating.
Fresh whipped cream enhances the overall texture and flavor.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 377
Sugar: 38g
Sodium: 144mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0.3g
Carbohydrates: 39g
Fiber: 0.2g
Protein: 3g
Cholesterol: 108mg