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Embrace the essence of autumn with a luscious Double Layer Pumpkin Pie that elevates the classic seasonal dessert to new heights. This indulgent recipe features a velvety pumpkin layer on the bottom and a rich cream cheese layer on top, creating a symphony of flavors that is sure to captivate your taste buds.
In this article, we’ll guide you through the process of crafting this delectable dessert, providing essential equipment recommendations, expert tips, and calorie information to make your experience in the kitchen both enjoyable and informed.
Essential Equipment Recommendations
- Electric Mixer: A stand mixer or handheld electric mixer is recommended for achieving a smooth consistency in both the pumpkin and cream cheese layers. Recommendation: CBQ Hand Mixer Electric
- Mixing Bowls: Large and medium-sized mixing bowls are essential for combining and whisking the ingredients. Recommendation: OXO Mixing Bowl Set
- Pie Dish: A 9-inch pie dish is the perfect vessel for creating this delightful double-layered dessert. Recommendation: Sweejar Ceramic Pie Pan
- Whisk and Spatula: A whisk is necessary for thoroughly combining the pumpkin layer ingredients, and a spatula aids in smoothing the cream cheese layer. Recommendation: OXO Good Grips 9-Inch Whisk
- Oven Thermometer: Ensure the accuracy of your oven temperature with a reliable oven thermometer for consistent baking results.
Double Layer Pumpkin Pie Recipe
Ingredients
For the Pumpkin Layer:
- 1 can (15 ounces) pumpkin puree
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
For the Cream Cheese Layer:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch pie dish to form the crust. Bake for 8-10 minutes, then allow it to cool.
- For the Pumpkin Layer: In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt. Add eggs one at a time, beating well after each addition. Gradually stir in the evaporated milk. Pour the pumpkin mixture into the cooled pie crust.
- For the Cream Cheese Layer: In another bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined. Add the egg and beat until creamy. Carefully spread the cream cheese mixture over the pumpkin layer.
- Bake the pie for 45-50 minutes or until the center is set. Allow it to cool completely before refrigerating for at least 4 hours or overnight for the best texture.
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Important Tips
- Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature before use for smoother blending.
- Chilled Crust: To prevent the crust from becoming soggy, ensure it is fully cooled before adding the pumpkin layer.
- Even Layers: When spreading the cream cheese layer over the pumpkin, use a spatula to create an even surface for a polished presentation.
Calorie Information
The calorie content of double-layer pumpkin pie can vary based on ingredient brands and specific quantities used. On average, a slice of this decadent dessert is approximately 300-350 calories, making it a delightful treat for special occasions.
Savor the flavors of fall with this Double Layer Pumpkin Pie that seamlessly blends the richness of pumpkin with the indulgence of cream cheese. Equipped with the right tools, insightful tips, and an understanding of the calorie content, you can confidently create a dessert that will be the highlight of any autumn gathering.
Whether you’re an experienced baker or a novice in the kitchen, this recipe is a delicious way to celebrate the season.
