So, you agreed to bake pie for the big dinner this week. You had high hopes of learning to make crust from scratch, complete with fancy edges, a lattice top, and all of the frou-frou that you saw on that gourmet food magazine. Then life intervened and you got busy. Don’t worry. Here at Crowded Earth Kitchen, we’ve got you covered!
To save time and sanity this holiday week, we’re starting with a store bought, roll-out pie crust. If you’re feeling obligated to make a scratch crust, that’s cool – click on the link above and we’ll walk you through it. But seriously, nobody is going to shun this awesome Pumpkin Cream Cheese Pie because you skipped a few steps with the roll-out crust. I doubt they’ll even know the difference.
Let’s get started!
1 roll-out pie crust
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 (15 oz) can pumpkin
1 cup (8 oz) evaporated milk
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
1/4 teaspoon salt
Step 1) Roll pie crust into a glass pie pan. This is easiest when the pie crust has been allowed to rest on a counter top for about 10 minutes before unrolling. If you try to unroll the pie crust right from the fridge, it will crack. If you let it get too warm, it will stick. 10 minutes is just about right!
Step 2) Trim the pie crust even with the edge of the pie pan. Cut little shapes out of the scraps if you wish, to use as a garnish.
Step 3) Using an electric mixer, beat cream cheese and powdered sugar until smooth. Spread mixture on bottom of pie crust as shown.
Step 4) In a medium size mixing bowl, beat eggs and pumpkin. Add sugar, spices, and salt. Finally, add evaporated milk a little at a time until fully incorporated.
Step 6) If using small crust shapes as a garnish, set small crust shapes on a baking sheet and place in the oven for the final 10 minutes of pie baking time. Place baked crust shapes on top of the baked pie.