Pumpkin and Maple Cream Cheese Pie
This recipe creates two delicious layered pies featuring a smooth cream cheese base topped with a spiced pumpkin filling, all nestled in graham cracker crusts. The pies are baked until set, cooled completely, and finished with a drizzle of chocolate syrup for an extra touch.
Equipment
- 1 Electric Mixer For achieving smooth layers.
- 2 Mixing Bowls One small, one large.
- 1 Baking Sheet For stable transport to and from the oven.
- 2 Wire Racks Essential for proper cooling.
- 1 Spatula or Spoon For smoothing layers.
Ingredients
Main
- 1 can 15-ounce solid-pack pumpkin, Libby's(R)
- 1 package 8-ounce cream cheese, softened, Philadelphia(R)
- 1/4 cup pure maple syrup
- 2 teaspoons pumpkin pie spice McCormick(R)
- 3 large eggs
- 1 teaspoon vanilla McCormick(R)
- 2 9-inch graham cracker pie shells
- 3 tablespoons bourbon Jim Beam(R)
- 1 can 14-ounce sweetened condensed milk, Eagle Brand(R)
- 2 teaspoons ground cinnamon McCormick(R)
- Chocolate syrup Hershey's(R)
Instructions
- Preheat oven to 325 degrees F.
- For cream cheese layer, in a small mixing bowl, combine 1?4 cup of the pumpkin, the cream cheese, maple syrup, 1 teaspoon of the pumpkin pie spice, 1 egg, and the vanilla. Beat with an electric mixer on medium speed until smooth. Spoon the cream cheese mixture evenly into the pie shells and smooth. Set aside.
- For the pumpkin layer, in a large mixing bowl, combine the remaining pumpkin and the bourbon. Beat with an electric mixer on low speed until mixed. Add sweetened condensed milk, cinnamon, the remaining 2 eggs, and remaining pumpkin pie spice. Beat until smooth. Pour evenly over cream cheese layer to fill pie shells and smooth.
- Place pies on a large baking sheet. Bake for 60 to 75 minutes or until set 1 inch from centers. Cool completely on wire racks. Drizzle with chocolate sauce.
Notes
1. Ensure cream cheese is fully softened to avoid lumps in the first layer. Beat it well with the electric mixer until perfectly smooth before adding other ingredients.
2. Do not overmix the pumpkin layer after adding the eggs and condensed milk; mix just until smooth to prevent toughening.
3. Cooling completely is crucial for the pie to set properly before slicing. Allow several hours or ideally, chill overnight.
4. The bourbon adds depth but can be omitted or replaced with a splash of vanilla or orange juice for a non-alcoholic version.
2. Do not overmix the pumpkin layer after adding the eggs and condensed milk; mix just until smooth to prevent toughening.
3. Cooling completely is crucial for the pie to set properly before slicing. Allow several hours or ideally, chill overnight.
4. The bourbon adds depth but can be omitted or replaced with a splash of vanilla or orange juice for a non-alcoholic version.