Over the years, I've repeatedly tweaked my pumpkin cheesecake pie recipe, and not to tune my own horn—but I think it has finally reached ultimate status. Whoop, whoop!
So without further ado, here's my updated and foolproof spiked pumpkin cheesecake pie recipe. I Hope you enjoy some version of it this upcoming Thanksgiving!
Ingredients (for two pies)
2 cans of pumpkin purée
2 pounds of cream cheese
1 cup of sour cream
1 stick of butter
2 teaspoons of vanilla extract
1 cup of light brown sugar
1/4 cup of honey
or granulated sugar
Pinch of baking powder
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/2 teaspoon of kosher salt
2 teaspoon of all-purpose flour
2 teaspoons of grated lemon zest
1 cup of heavy cream
1 cup of coconut milk
Splash of quality dark rum
Pre-made pie dough
Preheat oven to 350 degrees F.
Prick pre-made pie dough with a fork and bake for 15 minutes or until the crust is brown in color. Remove and set aside.
For the filling:
Whisk heavy cream, coconut milk, rum, lemon zest, eggs, butter and vanilla extract together in a large bowl until well blended. Combine pumpkin puree, cream cheese, sour cream, baking powder, flour, sugar, honey, cinnamon, ginger, nutmeg and salt in a pan and cook on low heat for 10 minutes or until thickened.
Remove pan from the heat and slowly incorporate cream mixture with a hand whisk.
Optional: transfer mixture into food processor for smoother consistency.
Pour mixture into pre-made pie crust and bake for 55 minutes or until the center is set. Cool at room temperature and serve warm with whipped cream.
Bon appétit and Happy Thanksgiving!