Deep Dish Pumpkin Pie

A creamy deep dish pie with fall flavors of pumpkin, cinnamon, and nutmeg to help make your holiday festive.

“Pumpkin pie never lasts long in my house, it’s my daughter’s favorite and she would eat it year round! I always found it to be a little heavy, so I worked on the recipe and came up with the addition of whipped cream cheese that lightens it and makes the filling so creamy. I hope you enjoy it as much as we do.” - Tara

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What ingredients do you need for deep dish pumpkin pie?

• Cream Cheese
• Pumpkin Puree
• Butter
• Powdered Sugar
• Eggs
• Ground Cinnamon
• Ground Nutmeg
• Ground Clove
• Vanilla Extract
• Salt

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The Recipe...

Preheat the oven to 400 degrees and place an empty baking sheet in the oven.

In a large mixing bowl, whip the cream cheese until creamy and fluffy. Add pumpkin and sugar to the bowl and mix thoroughly. Mix in eggs one at a time. Mix in spices, vanilla, and melted butter.

Roll out pie dough so there is a 2 inch overhang to the pie dish. Carefully place dough in the dish, letting dough fall into the deep dish. Do not stretch the dough, this can cause thin spots.  Roll dough that is hanging over the dish under itself onto the pie dish ledge. Using three fingers create a rolling edge or your choice of decoration along the edge.

Pour batter into the pie dish and place the dish on top of the warmed baking sheet in the oven. Bake at 400 for 15 minutes, and then lower the heat to 350 degrees and continue to bake for 40-45 minutes or until there is only a slight jiggle to the center of the pie. If you see that the crust is getting too browned, you can cover with foil and continue to cook.

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Recipe Tips:

• When filling the pie, you want to fill all the way to the top of the pie plate. This recipe is for a deep dish pie (1.5 to 2 inches deep) compared to a normal pie plate (1.25-inch deep).
• If you have a normal size pie dish, use half of the filling.
• For Homemade pie crust - https://www.lifespersonalchef.com/recipes/homemade-pie-crust OR use store-bought.

Make Ahead:

• You want to bake the pie one or two days before so that the pie has a chance to set. Then serve at room temperature with whipped cream.
• You can make the pie crust up to two weeks in advance, and then place it in your freezer.
• You want to thaw the crust in your refrigerator overnight, the day before you make the rest of the pie.

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Storing tips:

• If making the pie the day before I would cover with a clean towel and leave out at room temperature.
• This allows the crust to stay crisp and flaky. But then refrigerate on the second and any days after. It will stay in the refrigerator for up to 5 days.

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