Pumpkin Pie

Active Time: 55 minutes Total Time: 2 hours 30 minutes – 4 hours Yields: 1 8-slice pumpkin pie

Ingredients

• 8 ounces cream cheese
• 15 ounce can pure pumpkin purée
• 1/2 cup melted butter
• 2 tsp vanilla
• 3 eggs
• 3 1/4 cups powdered sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup cold butter
• 1 1/4 cups flour
• 1/2 tsp salt
• 2 tsp – 1/4 cup ice cold water
• 1/2 tsp vinegar

Instructions

Slice cold butter into tiny shreds. Mix together with 1 1/4 cups flour and 1/2 tsp salt. Slowly add cold water until dough is only slightly sticky and roll it into a ball. Wrap with plastic wrap and place in fridge for 30 minutes to 2 hours.

Preheat oven to 400 degrees. In the bowl of a stand mixer (or you could use a regular large bowl and a hand mixer), beat cream cheese with whisk attachment for 5 minutes, until light and fluffy. Add pumpkin and beat for another 5 minutes. Add melted butter and vanilla. Add eggs and mix well.

Press pie dough into a deep dish pan. Pour the filling into the pie dish and place on a sheet pan.

Bake for 15 minutes. Lower the temperature to 350. Bake for an additional 40-50 minutes. Let chill in refrigerator for 4 hours before serving. Top with whipped cream if desired. Enjoy!