Pumpkin Cream Cheese Pie | Easy Thermomix Recipe

Prep Time: 1 hour | Cook Time: 40 minutes | Servings: 6-8 | Category: Autumn Dessert | Cuisine: American

Nutrition Facts (per serving)

Calories: 350 kcal | Fat: 20 g | Carbs: 35 g | Protein: 6 g

Indulge in a Slice of Fall Magic with Pumpkin Cream Cheese Pie

As the crisp autumn air sets in, the vibrant hues of falling leaves beckon us to embrace the warm and comforting flavors of the season. What better way to celebrate than with a Pumpkin Cream Cheese Pie? This luscious dessert features a crunchy cookie crust, a spiced filling, and an irresistible whipped topping that will make it the star of any gathering.

Thanks to your Thermomix, whipping up this delightful pie is as simple as it is scrumptious. Each heavenly bite combines the creaminess of cream cheese, the natural sweetness of pumpkin, and a hint of cinnamon that envelops your taste buds. Get ready for your kitchen to fill with the magical aromas of autumn.

Are you excited to impress your friends and family with a dessert that shouts "fall" in every delightful detail? Prepare to win their hearts (and stomachs) with this recipe that is sure to become a household favorite!

Ingredients

For the Cookie Crust:

• 4.2 oz (120 g) Digestive biscuits (or graham crackers)
• 3.5 oz (50 g) melted butter

For the Pie Filling:

• 8.8 oz (250 g) pumpkin puree
• 15.9 oz (450 g) cream cheese (like Philadelphia)
• 7 oz (200 g) granulated sugar
• 0.9 oz (25 g) all-purpose flour
• 3 large eggs
• 3.4 oz (100 ml) heavy cream
• 1 tbsp vanilla extract
• 2 tsp ground cinnamon

For the Whipped Topping:

• 7 oz (200 g) unsalted butter, room temperature
• 5.3 oz (150 g) cream cheese
• 1.8 oz (200 g) powdered sugar
• A handful of chopped nuts (optional)
• 1/2 tsp ground cinnamon (for garnish)

Step-by-Step Instructions

1. Prepare the Pumpkin Puree:

1. Place the pumpkin puree into the Thermomix bowl with a little water.
2. Set to 30 minutes, Varoma temperature, Speed 1.
3. Drain the excess water, then blend for 30 seconds, Speed 3.5. Set aside.

2. Mix the Pie Filling Ingredients:

1. Without cleaning the bowl, add the cream cheese, sugar, and flour. Mix for 1 minute, Speed 3.
2. Incorporate the heavy cream, vanilla, cinnamon, and 1 egg. Blend for 40 seconds, Speed 3.
3. Add the remaining eggs one at a time, mixing for 40 seconds, Speed 3 after each addition. Set the filling aside.

3. Prepare the Cookie Crust:

1. Clean the Thermomix bowl. Add the biscuits and pulse for 30 seconds, Speed 4 until fine crumbs form.
2. Add the melted butter and mix for 10 seconds, Speed 3.
3. Press this mixture into the bottom of a 9-inch (23 cm) round pie pan to form the crust.

4. Assemble and Bake the Pie:

1. Pour the pumpkin cream cheese filling over the cookie crust.
2. Place the pie pan into a larger baking dish filled with water (this is for a water bath). Bake at 350°F (180°C) for 40 minutes, or until the filling is set.

5. Prepare the Whipped Topping:

1. Clean the bowl and add butter and 100 g of powdered sugar. Blend for 1 minute, Speed 3.5.
2. Add the cream cheese and mix for 40 seconds, Speed 3.5.
3. Finally, add the remaining powered sugar and blend for another 1 minute, Speed 3.5.

6. Decorate and Serve:

1. Once the pie has cooled, remove it from the pan and top with the whipped cream.
2. Sprinkle with ground cinnamon and chopped nuts. Slice and serve. Enjoy! 🎃🍰

Tips for a Perfect Pumpkin Cream Cheese Pie:

• Perfect Water Bath: If you don’t have a large baking pan, wrap the bottom of the pie pan with foil to prevent leaks.
• Boost the Flavor: Add a pinch of nutmeg or ginger to the pumpkin mixture for an added spice kick.
• Creative Decoration: Swap out nuts for sliced almonds or dried fruit for a personal touch.
• Storage Advice: This pie can be stored in the refrigerator for up to 3 days. Serve cold to enjoy its creamy texture.

Elevate your dessert game this autumn with this Pumpkin Cream Cheese Pie! The inviting flavors and creamy consistency will surely become a seasonal favorite at your family gatherings. Happy baking!