- Pie Crust:
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup unsalted butter cold, cubed
- 3-4 tbsp ice water
- Cream Cheese Layer:
- 16 oz light cream cheese room temperature (2 8oz or 250g packages)
- 2 tablespoons heavy cream
- 1 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Pumpkin Pudding Layer:
- 2 cups pumpkin puree
- 3/4 cup granulated sugar
- 3/4 cup evaporated milk or cream
- 3 large eggs
- 3 tablespoons corn starch
- 1 1/2 teaspoons pumpkin pie spice to your tastes
- Whipped cream
Pie Crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you’re baking it in. Place in pie plate, press down and trim the edges. Use a fork to poke holes all across the bottom and around the edges to prevent puffing.
Bake for 15-20 minutes until golden brown and set aside to cool.
Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Add evaporated milk, sugar and vanilla and beat until combined.
Spread over cooled crust and refrigerate.
Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, eggs, corn starch, and pie spice with a whisk until completely smooth.
Cook over medium heat, whisking frequently, until noticeably thickened thickened (mixture is pretty thick to begin with) — about 6-8 minutes.
Cool 10 minutes before spreading over cream cheese layer. Refrigerate until chilled and set, at least 6 hours, overnight is preferable.
Serve with whipped cream.