- Yield: 1
- Prep Time: 20 minutes for pie and roasting pumpkin 60 minutes
- Cook Time: 50-60 minutes
- Serving: 8 servings
Pumpkin Spice Cream Cheese Pie
I can remember when my kids were young we would carve pumpkins and roast the seeds with a lot of spices over them and the smell of spices all over the house. Both of our boys love pumpkin pies and having this recipe available for them to make pumpkin pies and freeze the mashed pumpkin to make anytime of the year is the best.
I will share with you a recipe that got pastry in it, you may like to make and share with your families.Traditional Newfoundland Beef Stew with Pastry
You can have moose meat, pork or chicken for this same recipe if you don't want or like beef. Having anything with pastry is so delicious and I'm sure you would agree, enjoy this recipe and many more that i have to offer here on Bonita's Kitchen website. Before you continue on with our recipe for Pumpkin Spice Cream Cheese Pie, I will share a link to my new cookbook just released this year https://www.bonitaskitchen.com/cookbook
Ingredients
- PASTRY:
- White Flour - 2 1/2 Cups
- Cold Butter - 3/4 Cup
- Salt - 1/2 Tsp
- Cold Water - 1/2 Cup or more if needed
- CREAM CHEESE FILLING:
- Cream Cheese - 1 Pack
- Vanilla - 1 Tsp
- Confectioners Sugar - 1/4 Cup
- Evaporated Milk - 1/4 Cup
- PUMPKIN SPICE FILLING:
- Mashed Pumpkin - 1 1/2 Cups
- Large Eggs - 2 each
- Evaporated Milk - 1/4 Cup
- Flour - 2 Tbsp
- Sea Salt - 1/2 Tsp
- Ginger - 1 Tsp
- Ground Cinnamon - 1 Tsp
- Nutmeg - 1/2 Tsp
- Pepper - 1/8 Tsp
- Ground Cloves - 1/8 Tsp
- Sugar - 1 Cup or less
Instructions
Pumpkin Spice Cream Cheese Pie
Ingredients Pie Pastry:
Method for pastry:
- Mix flour, butter ( chop in pieces) and salt together in bowl mix with your hand or kitchen aid when mixed, add water keep mixing until it shapes into a ball then remove from bowl/mixer.
- Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces, put your pastry ball on top of it then roll until all even. Place 1 piece of the pastry on a pre-greased pie pan.
- With the remainder of pastry, roll out and make pumpkin faces and leaves or shapes of choice, bake in the oven on a separate pan for 15 minutes, remove from heat and cool.
Method for CREAM CHEESE Filling:
- In a large bowl mix together all of the above ingredients, Then spread cream cheese filling over the uncooked pie shell.
Method for Pumpkin Spiced Filling:
- In a large bowl mix all ingredient together with a low speed blender, after spread over the cream cheese filling.
- Pre heat oven to 350ºF bake for 30 min, then at 375ºF for 30 min, before removing pie from oven poke a knife in the centre and if it comes out clean remove from oven to cool. If you make little pumpkin pastries only bake for the last 10 to 15 minutes.( There will be some pumpkin on your fork but the texture will be firm. )
Sugar Pumpkin Prep for making your own filling:
- A small sugar pumpkin cleaned and cut down the centre, remove all insides and seeds with a paring knife.Then clean seeds top with some spices and roast for 60 minutes.
- You will need a cookie sheet with parchment paper over top, place pumpkin face down and bake at 350ºF oven for 60 minutes.
- When remove from heat flip pumpkin over onto a plate, let cool for a few minutes then scoop all meat out into a strainer over a bowl. Put a plate on the top to weight down the pumpkin to release all liquid faster, keep overnight or for 6 to 8 hours.
- When all liquid have released from pumpkin scoop 1 1/2 cups into small bags and then you can freeze them, when you need 1 1/2 cups for each pie.
BAKING TIPS:
- Double the recipe if you like to make more then one pie pastry and if you are using salted butter, don't add salt to dough.
- If baking sugar pumpkin to make your own filling, do that day before you make your pie.
- Freezing pumpkin filling in freezer bags with 1 1/2 cups of filling pre pie.
Allergens
If you are like me I will eat pumpkin pie anytime of the day, and I’m sad that the only time you can have pumpkin pie is in the fall, thanksgiving and halloween. This is why i love to roast my own sugar pumpkin so I can freeze the meat to have anytime of the year. 🙂 This recipe for pumpkin pie is super easy but it do have many steps to get to the final result, be patience and make it on a day where you have more time to spare. When you have your sugar pumpkins roasted and all separated you can pull out a small bag of mashed pumpkin and make anytime of the day or year.
This recipe can be doubled and leave out the cream cheese if you don’t like that mixture. There are so many things you can make with pumpkin, Muffins, custard and pumpkin soups. So stocking up of the mashed pumpkin and enjoying it all year around sounds good to me. I’m going to share a few more links to other recipes on https://bonitaskitchen.com
Traditional Newfoundland Bakeapple Cream Cheese Tarts
Traditional Newfoundland Pastry Tarts
I can’t thank you enough for taking the time to visiting my website and for reading my blog, this recipe for homemade pumpkin pie is to good to eat. 🙂 Over these last three years I’ve been trying to bring to you many delicious recipe ideas to help make your dinner planning a little easier. Thank you once again from Bonita’s Kitchen, from my kitchen to yours have a lovely day.
