I know, I know, I’ve been gone for much too long. Sorry for the hiatus. I’ve been busy travelling, eating, baking and new-job-a-workin’. You can catch up with all of that thanks to the wonderful world of Instagram, where you can see my travel food posts (here!) and see my baking (here!)
Hear, hear, it is now time for a brand new recipe. I never grew up eating pumpkin pie, so, in all honesty, I’m not quite sure what defines a “good” pumpkin pie to most North Americans. What I can tell you though, is that THIS pie is the bees knees. It’s the creamiest, fluffiest, pie-i-est pies I’ve ever made, and I just had to share it with you all. And, it’s perfectly in season, perfectly in time for (Canadian) Thanksgiving, and any other fall-themed dinners or dinner parties you may be attending. It comes together quickly, and disappears even faster. I wish I had a photo of the actual sliced open pie, but alas, no time, as it was instantly gobbled up.
Best Pumpkin Cream Pie Ever
an original recipe by allison sklar
1 brick (250g) cream cheese – room temp
1/4 cup butter (approx 56g) – room temp
250g (approx 1 cup) puréed pumpkin*
3 egg yolks
2/3 cup brown sugar
1/4 cup sour cream
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp allspice
1 sleeve of Maria Milk Cookies (Social Tea should work if you can’t find Maria!)
5 tsp brown sugar
1/4 cup (56g) butter
Line the bottom of a 9″ springform pan with parchment paper. In a food processor, pulse the Maria Cookies, 5tbsp brown sugar and 1/4 cup butter until crumbly. Press mixture into bottom of pan, and up the sides to form a shell.
In stand mixer, beat butter and cream cheese until smooth, intermittently scraping down the sides.
Add pumpkin, egg yolks, brown sugar and sour cream. Continue beating until fully incorporated. Add spices, beat for another 30 seconds.
Pour pie filling into crust. Bake at 325F for 1 hour. Let cool at room temp, then transfer to fridge and cool for at least 3 hours or overnight.
Tip: try not to eat it all in one serving. Or do. It’s basically happiness on a plate.
*I use E.D. Smith canned pumpkin (NOT the pie filling, just the pure pumpkin.) I absolutely love it. I don’t consider it “cheating” at all. I’ve done the whole “real” pumpkin thing before, and it’s totally not worth the time, the mess or the hassle.