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I took a Pumpkin Pie, and my recipe for a Copycat of Marie Callander’s Kahula Cream Cheese Pie and married the two into a beautiful union of the Pumpkin Cream Cheese Pie. It’s a Frankenpie, but I love her anyway. No seriously. It’s fucking dank.
Ingredients
- --CRUST--
- 1 graham cracker crust, store-bought.
- If you're a glutton for punishment, as I sometimes am, you can make it from scratch. Here's my favorite recipe for a graham cracker crust: https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/
- --FILLING--
- 8 oz room temp cream cheese
- 1/3 cup sugar
- 1 large egg
- 1 splash heavy cream
- 1/2 Cup Pumpkin Puree (Store bought is fine. If you're extra, here's a recipe for home made: https://www.inspiredtaste.net/35527/easy-pumpkin-puree-recipe/)
- 1 tablespoon cinnamon (plus more for topping)
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1/3 cup sour cream
- 1/3 teaspoon salt
- --TOPPING--
- 1 1/4 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- pinch of salt
- --DECORATIVE TOPPING--
- 1 can of reddi whip (feel free to make your own if you feel it's necessary)
- Caramel (store bought is just fine)
- Cinnamon
Instructions
- Preheat oven to 350 degrees.
- Using an electric or stand mixer. beat cream cheese until smooth in a medium-sized mixing bowl. Add sugar and egg and beat until fully incorporated.
- Add the pumpkin, sour cream, cinnamon, nutmeg, clove, and salt to the cream cheese mixture. Beat until fully combined.
- Pour mixture into the pie crust leaving about 3/4 inch empty at the top. You may have a little bit leftover, but if you don't leave space you're not going to have room for the topping.
- Bake in a water bath for 40-45 minutes or until the top is set, but still jiggly. It will be all puffed up, but it'll settle down.
- Remove the pie from the oven and water bath and place n a wire rack to cool enough that it's no longer all puffed up. About 30 minutes. Don't turn off the oven cuz this bad boy is going back in.
- Adjust oven temp to 400 degrees.
- In a small mixing bowl combine all the "topping" ingredients. Stir them until they're all mix-y.
- Assuming your cheesecake layer has cooled enough that you have some space at the top, cover it with your sour cream topping and smooth it down with a rubber spatula.
- Bake the pie in the oven for 10-15 minutes, and remove it back to the rack to cool.
- refrigerate for 2 hours before serving. Right before serving, dust the top of the pie with cinnamon, go around the edges with dots of whipped cream and throw some caramel on that bad boy. If you really wanted to, you could probably add the caramel before the topping cooled and swirl it around, but I didn't try that so don't blame me if it fucks up your pie.
Here's a link to the only other pie I think rivals this one, the Copycat Marie Callendar’s Kahlua Cream Cheese Pie
