Yossy Arefi’s variation on our basic pumpkin pie recipe was influenced by the traditional PSL.
| Prep Time: | 20 mins |
| Bake Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 pumpkin pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 2 ½ teaspoons pumpkin pie spice
- 1 pinch salt
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- ¾ teaspoon instant espresso powder
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
- Combine pumpkin puree, condensed milk, eggs, pumpkin pie spice, and a pinch of salt in a large bowl; mix until combined. Pour into the pie crust, leaving a bit of room at the top.
- Combine cream cheese, granulated sugar, espresso powder, egg yolk, vanilla, and a pinch of salt in a medium bowl; whisk until combined and smooth.
- Dollop the cream cheese mixture over the pumpkin pie filling then use a toothpick or thin knife to swirl the cream cheese into the pumpkin.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes. Remove from the oven, set on a wire rack, and cool completely before serving.