Monday, November 16, 2015

Cream Cheese Pumpkin Pie with Caramel Sauce


You can see a larger version of the video here.

When it comes to Thanksgiving, I have always been a traditionalist. Turkey, stuffing, cranberries, mashed potatoes, and usually pie for dessert. I have varied a few things now and then, just to try them out. A pumpkin roll and pumpkin cheesecake come to mind.

In the days when my mom did the cooking, there was always an appetizer and soup as well. Those have fallen by the wayside, mostly because it was just too much food. So I thought I might try a cauliflower soup for my Thanksgiving week recipe. Ha! I'll be sharing that next week. I liked it a lot, but it's quite filling, so not at all appropriate for Thanksgiving. We need to leave room for the turkey!

When I was looking around for another idea, I started thinking about the filling I made for last week's post. Could I make that into a pie? So I threw caution to the wind and tried.

I used a 9.5-inch pie pan and the filling went right up to the top. This will work equally well in a 10-inch pie pan. You'll have leftover filling if you use a 9-inch pie pan. The pie will settle a little as it cools. That's okay.

The result is a surprisingly creamy pie. I do recommend baking this a day ahead of time. It takes a low, slow oven and you'll need your oven for other things, like the turkey. You can make the caramel sauce a day ahead of time, too. Pop it in the microwave for a few seconds if you need to loosen it up the next day. Whip the cream on the day you serve the pie. This will be prettiest if you cut the pie, add the cream and drizzle the sauce in the kitchen. But I've been know to do that at the table.

Optional shortcuts:

1. Buy a ready made graham cracker pie crust.
2. Buy cream in a can.
3. Buy caramel sauce.

If you do all three, you'll be down to making the filling and baking the pie. After that, it's just assembly!


Cream Cheese Pumpkin Pie
 with Caramel Sauce

Use 9.5 or 10-inch pie pan.

Graham Cracker Pie Crust

1 1/2 cups graham cracker crumbs (about 9-10 sheets)
1/3 cup light brown sugar
1/4 teaspoon cinnamon
6 tablespoons melted butter

Preheat oven to 350. In a food processor, pulse together the graham crackers, sugar, and cinnamon until fine. Add the butter and pulse. Pat into the pie pan. Bake for 10-15 minutes. Cool on a rack.

Cream Cheese Pumpkin Pie Filling

16 ounces cream cheese, room temperature or softened
4 eggs, room temperature
1 cup dark brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
2 cups pumpkin puree (not pie filling)
1 teaspoon vanilla

Preheat the oven to 275. Beat the cream cheese until smooth. Add the eggs one at a time and beat well. Add the sugar. Mix together the cinnamon, nutmeg, and cloves in a bowl and stir with a fork to mix and eliminate any lumps. Mix into the filling. Add the pumpkin and the vanilla. Beat. Scrape down the sides and beat one more time. Pour into prepared pie crust. Bake one and one-half hours until the middle doesn't wobble.

Caramel Sauce

1/4 cup heavy cream
2 tablespoons butter
1/4 cup white sugar
1/4 cup dark brown sugar, packed

Place ingredients in a microwave safe bowl. (I use a Pyrex 2-cup measuring cup.) Microwave in short bursts from 20-50 seconds, stirring each time until it bubbles up and is hot. Set aside to cool.

Whipped Cream

1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla

Beat the cream. When it begins to take shape, add the sugar and the vanilla. Beat until it holds a soft peak.

Assembly

Slice the pie. Place a dollop of whipped cream on each piece. Drizzle with caramel sauce.

Make a graham cracker crust.
Mix the spices with a fork.

Fresh from the oven!





MURDER MOST HOWL is coming November 24th! But I have two copies to give away! Leave a comment here by midnight, Wednesday, the 18th. Don't forget to leave your email address so I can notify you. 
Good luck!

117 comments:

  1. yummy, this pie looks delicious. I am going to have to try this for thanksgiving and surprise everyone. Thanks for the great recipe and a chance to win one of your books :) darholley1@aol.com

    ReplyDelete
  2. Oh my gosh! Looks scrumptious! and I can't wait to read Murder Most Howl! Thanks for the chance! angelhwk68@yahoo.com

    ReplyDelete
  3. Oh my, I think I am drooling! I adore desserts and the pie looks so good... Mmmmm
    Thank you for the giveaway.
    myrifraf(at)gmail(dot)com

    ReplyDelete
  4. Good morning! Could this be made as early as the Tuesday before?

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    Replies
    1. Jody, I made this yesterday, and I'm not sure how it will be tomorrow. But pumpkin holds up pretty well. I think you could make it two days ahead if necessary. : )

      Delete
  5. The recipe looks dilish. Thanks for having the give away. Lois Rotella-- rainonlois@aol.com

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  6. What a grand recipe and just in time for Thanksgiving! Looking forward to reading Murder most Howl. dbahn@iw.net

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  7. The pictures are picture perfect!
    What is cream in a can?
    libbydodd at comcast dot net

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    Replies
    1. Libby, I think it's called ReddiWhip? I haven't used it but I see ads for it all the time.

      Delete
  8. The pie sounds delicious! Thanks for the chance to win the new book, I'm looking forward to reading it.

    ReplyDelete
  9. Yum! Love to try that recipe. Oh and read the book. 😺
    Lady(dot) Janel at hotmail (dot) com

    ReplyDelete
  10. Wow that looks delish!! Thanks for the chance! Michellemartinek@yahoo.com

    ReplyDelete
  11. Looks super good that pie....but I can not eat it...it's not gluten or dairy free. Bummer. rachaelabrams317@gmail.com

    ReplyDelete
  12. Great recipe, great series. Shobrock66@gmail.com!

    ReplyDelete
  13. Looks absolutely delicious and I haven't read any of these Books yet but I would love to. Thanks for the giveaway....
    Marilyn ewatvess@yahoo.com

    ReplyDelete
  14. I'll definitely try to make the pie for Christmas since next week we'll be on our cruise celebrating our 25th wedding anniversary which is your release date!! I'm not a pumpkin pie person in general, but this looks amazing! Can't wait to try it!
    jenndian at yahoo dot com

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  15. Cream cheese and pumpkin. 2 of my fave foods! This looks yum krista! Can't wait to try it
    dellilla9@yahoo.com

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  16. Cream cheese and pumpkin. 2 of my fave foods! This looks yum krista! Can't wait to try it
    dellilla9@yahoo.com

    ReplyDelete
  17. Stunning Krista!

    Congrats on the anniversary JennDian!

    ReplyDelete
  18. Great recipes, great books. Thanks for the giveaway. I so hope I am one of the lucky winners.
    akguerra@verizon.net

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  19. Amy F.-- Love anything with pumpkin. Would love to win a copy of the book!

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  20. It's an easy recipe to convert to low carb, so it's doable. Sweet! Thanks for the giveaway. HUG! edith.patchan@live.com

    ReplyDelete
  21. Can't wait to read the book!
    pattymarsh31@gmail.com

    ReplyDelete
  22. Looking forward to visiting Wagtail again! dr(dot)oldsmobileaticlouddotcom

    ReplyDelete
  23. I've read all of the Diva books, but haven't read any in this series, so would like to win. pattie.tierney@gmail.com

    ReplyDelete
  24. I love the recipe, will definitely give it a try. Looking forward to a good read too.

    ReplyDelete
  25. Can't wait to read the latest adventures in Wagtail. Kkcochran@hotmail.com

    ReplyDelete
  26. I've read all your Demestic Diva books and love them. Would like to win this book and try out your other series.

    ReplyDelete
  27. I'm sure the pie is good but we have to many lactose intolerant people in the family.
    sgiden at verizon(.)net

    ReplyDelete