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Pimped Out Pumpkin Pie
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The American Pie Company

The American Pie Company

Pimped Out Pumpkin Pie

2h

The Pimped Out Pumpkin Pie is the cornerstone of the busy Autumn season at The American Pie Company. This recipe is a twist on the classic pumpkin pie, and a guaranteed crowd pleaser. It’s as lovely to look at as it is to eat—warm cozy sweet spices, swirls of cream—a bit like a pumpkin pie cheesecake.

You can make it completely from scratch with freshly baked squash, or use a high-quality 100% pure pumpkin purée from the market.

If you’re making the pumpkin purée from scratch, it can be made a few days in advance and stored in the refrigerator. It’s best to use butternut squash, as they have the best texture for pumpkin pie, without the stringiness you’ll find in many pumpkins and squashes.

  • Preheat the oven to 175 °C

    Step 0
  • Slice 1 butternut squash in half lengthwise and scoop out the seeds and any stringy areas

    Step 1
  • Place it face down on a baking tray lined with parchment paper

    Step 2
  • Bake for about 40-45m, until completely tender when pricked with a fork

    Step 3
  • Place 200 g of graham crackers in a food processor

    Step 4
  • Grind the crackers into a fine crumb mixture

    Step 5
  • Transfer the crumbles to a medium bowl. Add ¼ cup of white sugar and 80 g of melted butter

    Step 6
  • Stir together until everything is combined

    Step 7
  • Pour the cookie mixture into a 24 cm pie tin. Make a well to distribute evenly

    Step 8
  • Press evenly onto the bottom and up the sides so you have the same thickness all around

    Step 9
  • Let the squash cool down completely

    Step 10
  • Peel off the skin from the squash and place the baked pieces insides in a bowl

    Step 11
  • Transfer to a food processor or blender and blend on high until extremely smooth

    Step 12
  • Preheat the oven to 160 °C

    Step 13
  • Add 300 g of cream cheese, 225 g of sugar, and 50 g of all-purpose flour to a stand mixer bowl

    Step 14
  • Add the whisk attachment and whisk until combined

    Step 15
  • Reserve 3 tbsp of the mixture for later use

    Step 16
  • Add the puréed butternut squash

    Step 17
  • Add 2 tsp of cinnamon powder and 1 tsp of ground nutmeg

    Step 18
  • Add 1 tsp of ginger powder and 2 tsp of clove powder

    Step 19
  • Whisk on low speed to combine

    Step 20
  • Add 3 eggs, one at a time, while whisking. Continue whisking until smooth

    Step 21
  • Pour the filling into the prepared cookie crust

    Step 22
  • Using the remaining small bowl of the cream cheese mixture, add 2 tbsp of milk and stir until it’s smooth and a thick liquid consistency

    Step 23
  • Drizzle the mixture in smooth straight lines across the top of the pie filling

    Step 24
  • Run a knife through the lines in the opposite direction, swirling back and forth in a snake motion, cutting through the cream to make a marbling effect on the top of the pie

    Step 25
  • Bake the pie on the middle rack for 25-35m, until the sides of the filling are firm and the center wiggles just a bit when you shake the pan

    Step 26
  • Remove from the oven and let it cool completely to room temperature. Then, place it in the refrigerator to chill and firm. The pimped out pumpkin pie is ready.

    Step 27

Yield 1 pie/tart

  • Butternut Squash

    Butternut Squash

    1
  • Cream Cheese

    Cream Cheese

    300 g
  • Egg

    Egg

    3
  • Cinnamon Powder

    Cinnamon Powder

    2 tsp
  • Nutmeg

    Ground Nutmeg

    1 tsp
  • Ginger Powder

    Ginger Powder

    1 tsp
  • Clove Powder

    Clove Powder

    1 tsp
  • Milk

    Milk

    2 tbsp
  • Sugar

    Sugar

    225 g
  • All-Purpose Flour

    All-Purpose Flour

    225 g

Cookie Pie Crust

  • Graham Cracker

    Graham Cracker

    200 g
  • Butter

    Melted Butter

    80 g
  • White Sugar

    White Sugar

    ¼ cup

Equipment

  • Stand Mixer

    Stand Mixer

  • Parchment Paper

    Parchment Paper

  • Pie Tin

    Pie Tin

  • Food Processor

    Food Processor

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