Guys, it’s pumpkin season and nothing makes me happier than a delicious homemade pumpkin pie. I refuse to let the sticky, hot temperatures here in CA keep me from enjoying my favorite time of year, but it definitely helps that this pie is served cold.
I started this recipe with one of my all-time favorite pie recipes (Dinner at Tiffany’s; Mom’s Cream Cheese Pie) and added a few “fall specialities” to spice it up. Allow me to introduce you to your new go-to, Fall/ Thanksgiving/ whenever you’re craving pumpkin pie recipe…
Pumpkin Cream Cheese Pie
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1 cup Trader Joes Pumpkin Joe Joe’s cookie crumbs, about 8 cookies, both sides of cookie (see instructions)
- 7 tablespoons unsalted butter, melted
- 1/4 cup confectioners’ sugar
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground salt
Pumpkin Cream Cheese Filling:
- 8 oz cream cheese, at room temp
- 4 Trader Joes Pumpkin Joe Joe’s cream filling, (see instructions)
- 4 oz pumpkin puree
- 3/4 cup granulated sugar
- 2 teas vanilla extract
- 2 large eggs, at room temp
Sour Cream Filling:
- 3 1/2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the graham cracker crust: Preheat the oven to 350 degrees F. Combine the graham cracker crumbs, TJ’s cookie crumbs (just the cookie parts, place the cream filling in separate bowl for later use), melted butter, confectioners’ sugar, cinnamon and salt in a small bowl. Press into a 9-inch pie pan, making sure evenly distributed between bottom and sides . Bake for 10 minutes. Cool completely before filling. Leave the oven on.
For the cream cheese filling: Put the cream cheese, TJ cookie cream filling, pumpkin, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
I promise, one bite will send you to pumpkin heaven and back…for another bite. It’s one of those desserts that people might not believe you made yourself because the flavors are so well balanced and light. You get a little bit of pumpkin, a little bit of smooth cream cheese, a slight tang from the sour cream and the crunchy crust slowly melts in your mouth. Guys, it’s that good!
Savor and enjoy:)